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Get Started - 100% free to try - join in 30 secondsMakes: 4 servings Serving Size: 2 enchiladas Prep: 35 mins Bake: 25 mins 400°
Nonstick cooking spray
2 teaspoons olive oil
1/2 cup chopped onion (1 medium)
1 fresh jalapeno chile pepper, seeded and finely chopped*
1 15 ounce can pumpkin
1 1/2 cups water
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 cup canned no-salt-added red kidney beans, rinsed and drained
1 1/2 cups shredded cooked chicken breast
1/2 cup shredded part-skim mozzarella cheese (2 ounces)
8 6 inches white corn tortillas, softened**
Pico de gallo or salsa (optional)
Lime wedges (optional)
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