Chipotle Pumpkin Enchilada Casserole

Prep Time:
10 minutes
Cook Time:
20 minutes
Makes:
6 servings
Source

Healthy Savings, March 2012

Ingredients

3H-E-B Fully Cooked Fully Fit Chicken Breasts,

1tsp.Hill Country Fare Chicken Fajita Spice,

1can (15 oz.)Hill Country Fare Solid Pack Pumpkin,

1 1/2tsp.cumin,

2tsp.chipotle in adobe sauce, chopped,

1can (15 oz.)Hill Country Fare Enchilada Sauce, medium,

8H-E-B Yellow Corn Tortillas, quartered,

1/2c. shreddedH-E-B Colby Jack Cheese,

Directions

1Preheat oven to 385°F.

2Heat chicken as stated on package. Once heated, shred chicken and season with chicken fajita spice.

3In a mixing bowl, combine chicken, pumpkin, cumin, chipotle, and 1/2 cup enchilada sauce.

4Spread 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 mixture over tortillas. Top with more tortilla pieces. Repeat layers, finishing with remaining tortillas. Top tortillas with any remaining enchilada sauce and 1/2 cup cheese.

5Bake, uncovered, 15 minutes or until bubbly.

Nutritional Information

Calories: 240, Total Fat: 7g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 610mg, Carbohydrates: 25g, Dietary Fiber: 5g, Sugar: 4g, Protein: 21g

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