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Chipotle Pumpkin Enchilada Casserole
Prep Time:
10 minutes
Cook Time:
20 minutes
Makes:
6 servings
Ingredients

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

Directions


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.

Nutritional Information


Calories: 240, Total Fat: 7g, Saturated Fat: 2g, Cholesterol: 50mg, So
dium: 610mg, Carbohydrates: 25g, Dietary Fiber: 5g, Sugar: 4g, Protei
n: 21g

Source


Healthy Savings, March 2012