Sometime over the summer, Hungry Girl featured the recipe that inspired today's post. Unexpectedly facing a quiet Christmas dinner at home, I knew this was the time to finally make this recipe. But since it was a holiday meal, I didn't want to be as...virtuous...as the original recipe intended. Even with my modifications this is still a pretty healthy recipe - and it's good!
Pumpkin Enchiladas
Makes 6 enchiladas
6 medium corn tortillas
2 cups enchilada sauce
1.5 cup canned pumpkin
1 medium onion (chopped)
1 cup shredded low-fat cheddar cheese
4 Tbsp taco sauce
Olives - 4 black, 4 green (diced)
Fresh chives for garnish
Preheat oven to 400 degrees.
Spray pan with nonstick spray and heat over medium. Saute the onion until it begins to brown, about 2 minutes. Transfer to a bowl.
Add pumpkin, taco sauce, olives, and black pepper to the bowl and mix well.
Spray a baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.
Lay tortillas flat on a work surface. Spread 2 Tbsp (or more if you're generous) enchilada sauce onto each one. Sprinkle each with some of the cheddar cheese. Spread the pumpkin mixture evenly on the centers of the tortillas.
Wrap tortillas tightly and place them seam side down in the baking dish. Cover with the rest of the enchilada sauce.
Bake for about 8 minutes, until hot. Remove the baking dish from the oven, and sprinkle the remaining cheese over the enchiladas.
Return to oven and bake for another 5 minutes or so, until the cheese has melted. Garnish with the fresh chives.
Nutrition information for each enchilada: Calories: 157.2, Total Fat: 4.2 g, Cholesterol: 4.0 mg, Sodium: 827.7 mg, Total Carbs: 23.7 g, Dietary Fiber: 4.7 g, Protein: 7.5 g
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