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.
INGREDIENTSÂ
- 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
- Shred full rotisserie chicken.
- Mix together the chicken, 1 c cheese, and green chiles for your filling – set aside.
- 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).
- Grab your tortillas and either layer up like I did, or roll like traditional enchiladas.
- Bake at 350 for 40-45min.
- Enjoy!!