News / 

Chicken Enchiladas with Pumpkin Sauce

Chicken Enchiladas with Pumpkin Sauce

Save Story

Estimated read time: Less than a minute

This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.


1 rotisserie chicken pulled apart
6 scallions chopped
6 garlic cloves
1 large can pumpkin
2 1/2 cups water
2 teaspoons chili powder
1 1/2 teaspoons salt
1/8 teaspoon pepper
corn tortillas (6-inch)
shredded cheese
1/2 cup fresh cilantro, chopped (optional)


1. Preheat oven to 450 degrees. Season chicken with salt and pepper and mix with chopped scallions.

2. Puree pumpkin, garlic, water, chili powder, salt and pepper.

3. Pour a small amount of the pumpkin mixture in the bottom of a baking dish. Roll chicken and scallion mixture in tortillas and line pan seam side down.

4. Pour remaining pumpkin mixture on top of tortillas. Cover with cheese. Bake for 20-25 minutes. Let sit for a few minutes before serving. Top with cilantro if you like it.

Most recent News stories


Get informative articles and interesting stories delivered to your inbox weekly. Subscribe to the Trending 5.
By subscribing, you acknowledge and agree to's Terms of Use and Privacy Policy.

KSL Weather Forecast