Non-stick cooking spray
1-1/2 cups shredded cooked chicken breast
2 tsp olive oil
1/2 cup chopped onions
1 fresh jalapeno pepper, seeded, finely chopped
1 (15 oz) can pumpkin
1-1/2 to 1-3/4 cups water
1 tsp chili powder (or adjust to taste)
1/2 tsp salt
1/2 tsp ground cumin (or adjust to taste)
1 cup canned, low sodium red kidney beans, drained and rinsed
1/2 cup part-skim shredded Mozzarella or Monterey Jack cheese
8 (6″) white corn tortillas, softened
Pico de Gallo or salsa (optional)
Lime wedges (optional)
1. Preheat oven to 400 F.
2. Lightly coat a 2 quart rectangular baking dish with nonstick cooking spray; set aside. In a medium saucepan, heat oil over medium-high heat. Add onions and jalapeno pepper; cook and stir about 5 minutes or until onion is tender. Stir in pumpkin, 1-1/2 cups of the water, the chili powder, cumin and salt. Cook and stir until heated through. If necessary, stir in enough of the remaining 1/4 cup water to reach desired consistency.
3. In a large bowl, slightly mash beans. Stir in half of the pumpkin mixture, the cooked chicken, and 1/4 cup of the cheese.
4. Stir in a generous 1/3 cup of the bean mixture onto each tortilla. Roll up tortillas; place seam sides down in the prepared baking dish. Pour the remaining pumpkin mixture over enchiladas.
5. Bake covered for 15 minutes. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered about 10 minutes more or until heated through. If desired, serve with pico de gallo and/or lime wedges.
Yield: 4 Servings
Serving Size: 2 enchiladas per serving.
WW SmartPoints = 10 (per 2 enchilada serving size)
Calories: 357, Total Fat 8g, Saturated Fat 3g, Cholesterol 54mg, Sodium 465mg, Sugars 5g, Carbohydrates 44g, Fiber 12g, Protein 28g