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    You are in: Home / Recipes / Pumpkin Enchiladas Recipe
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    Pumpkin Enchiladas

    Pumpkin Enchiladas. Photo by Starrynews

    1/1 Photo of Pumpkin Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    PescatariYum's Note:

    From Hungry Girl: This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!

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    Ingredients:

    Serves: 2

    Yield:

    enchila ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.
    3. 3
      Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.
    4. 4
      Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.
    5. 5
      Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
    6. 6
      Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
    7. 7
      Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.
    8. 8
      Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

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    Ratings & Reviews:

    • on July 30, 2011

      55

      I was really surprised how delicious these turned out to be. I used a homemade California chile enchilada sauce, and used grated sharp cheddar cheese instead of fat-free cheese (I've had disappointing results in the past using fat-free cheese). Thanks, Hungry Girl and PescatariYum! Made for ALL YOU CAN COOK BUFFET 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2011

      55

      Very good! I used homemade enchilada sauce and served with Sarasota's Spicy Simple Black Beans, which was a fabulous combo. Thanks for sharing! PAC Spring '11

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Enchiladas

    Serving Size: 1 (245 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 148.3
     
    Calories from Fat 9
    19%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 1.1 mg
    0%
    Sodium 1247.0 mg
    51%
    Total Carbohydrate 30.2 g
    10%
    Dietary Fiber 5.8 g
    23%
    Sugars 11.8 g
    47%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    fat-free cheddar cheese

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