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Chipotle Pumpkin Enchilada Casserole

Healthy Savings, March 2012



Quick and easy


Prep Time:

10 minutes

Cook Time:

20 minutes


6 servings


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 season with chicken fajita spice.

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

Bake, 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
Healthy Savings, March 2012

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