Pumpkin isn’t just for sweets, it is a great ingredient in savory dishes as well. It is a bit sweet, and is smooth and creamy making it great for sauces. AND it sneaks some extra veggies into some foods you might otherwise cook without.

INGREDIENTS 

  • 1 Rotisserie chicken shredded
  • 2 small cans diced green chiles
  • 2-3 c shredded cheese divided
  • 1 can pumpkin
  • 1 c plain Greek yogurt
  • 1 TBS all purpose taco seasoning
  • 1 c chicken broth
  • 20 corn tortillas
  • Salt and pepper to taste

INSTRUCTIONS

  1. Shred full rotisserie chicken.
  2. Mix together the chicken, 1 c cheese, and green chiles for your filling – set aside.
  3. Next mix the pumpkin, yogurt, taco seasoning, and slowly add the chicken broth until mixture is a texture you can pour (but you still want it creamy and thick).
  4. Grab your tortillas and either layer up like I did, or roll like traditional enchiladas.
  5. Bake at 350 for 40-45min.
  6. Enjoy!!
RECIPE CARD
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