Chipotle Pumpkin Enchilada Casserole
3 H-E-B Fully Cooked Fully Fit Chicken Breasts
1 tsp. Hill Country Fare Chicken Fajita Spice
1 can (15 oz.) Hill Country Fare Solid Pack Pumpkin
1 1/2 tsp. cumin
2 tsp. chipotle in adobe sauce, chopped
1 can (15 oz.) Hill Country Fare Enchilada Sauce, medium
8 H-E-B Yellow Corn Tortillas, quartered
1/2 c. shredded H-E-B Colby Jack Cheese
Preheat oven to 385°F.
Heat chicken as stated on package. Once heated, shred chicken and seas
on with chicken fajita spice.
In a mixing bowl, combine chicken, pumpkin, cumin, chipotle, and 1/2 c
up enchilada sauce.
Spread 1/2 cup of enchilada sauce on bottom of 9 x 9 inch baking dish.
Cover with several pieces of tortilla. Add 1/3 of shredded chicken mi
xture over tortillas. Top with more tortilla pieces. Repeat layers, fi
nishing with remaining tortillas. Top tortillas with any remaining enc
hilada sauce and 1/2 cup cheese.
Bake, uncovered, 15 minutes or until bubbly.
Calories: 240, Total Fat: 7g, Saturated Fat: 2g, Cholesterol: 50mg, So
dium: 610mg, Carbohydrates: 25g, Dietary Fiber: 5g, Sugar: 4g, Protei
Healthy Savings, March 2012