Spicy Chicken, Black Bean, and Pumpkin Enchiladas

Ingredients

• 1/2 cup Bison Sour Cream
• 1 can (15 oz) pumpkin puree
• 1 can (14.5 oz) tomato sauce
• 1/3 cup water
• 4 cloves of garlic, minced
• 3 Tbsp chili powder
• 2 tsp cumin
• 1/2 tsp red cayenne pepper
• 1 tsp olive oil
• 1 jalapeño, seeded and minced
• 2-3 cups chicken breast, cooked and shredded
• 1 can (15 oz) black beans, rinsed and drained
• 12 soft corn tortillas
• 2 cups Mexican cheese, shredded
• Salt and pepper, to taste
• Avocado and cilantro, for topping

Instructions

• Servings: 6
• Prep Time: 20m
• Cook Time: 30m
• Total Time: 50m

Details

• Step 1: Blend Bison Sour Cream, pumpkin puree, tomato sauce, water, 2 Tbsp of minced garlic, chili powder, cumin, and cayenne. Blend until smooth, and season to taste with salt and pepper.
• Step 2: Preheat oven to 350°F and coat 9×13 baking dish with olive oil or nonstick cooking spray. Add 3/4 cup of pumpkin sauce to bottom of dish and spread it out evenly with spatula. Set pan aside.
• Step 3: In a large bowl, mix shredded chicken and 3/4 cup of pumpkin sauce. Set aside.
• Step 4: Begin filling by heating large non-stick pan over medium heat and adding olive oil.
• Step 5: Add onion, jalapeño, remaining 2 Tbsp of minced garlic, and cook for 3-5 minutes, until onions begin to soften. Remove from heat and transfer into bowl with chicken and pumpkin mix. Add in black beans and 1/4 cup of pumpkin sauce. Stir to coat filling.
• Step 6: Warm tortillas in microwave for 20 seconds, so they are easier to roll. Place 1/4 cup of chicken and pumpkin mixture on each tortilla, with 1 Tbsp of cheese. Roll each tortilla and place seam side down in pan. Pour remaining pumpkin sauce on top of tortillas and top with remaining cheese.
• Step 7: Bake for 20-30 minutes, until cheese is melted, and edges of tortillas are golden brown.
• Step 8: Top with a dollop of Bison Sour Cream, avocado, and cilantro. Serve and enjoy!