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Nutrition Facts
Serving Size 256 g
(Approx. 6 Servings)
Amount Per Serving
Calories 240 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 680 mg 28%
Total Carbohydrate 26 g 9%
Dietary Fiber 6 g 24%
Sugars 5 g
Protein 20 g
Vitamin A 180% Iron 4%
Vitamin C 2% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chipotle Pumpkin Enchilada Casserole
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

3 H-E-B Fully Cooked Chicken Breasts
1 Tsp H-E-B Texas Originals Chicken Fajita Spice Blend
15 Oz solid pack pumpkin puree, (not pumpkin pie filling)
1 1/2 Tsp H-E-B Ground Cumin
2 Tsp Goya Chipotle Peppers in Adobo, chopped
15 Oz enchilada sauce, medium
8 yellow corn tortillas, quartered
1/2 cup(s) H-E-B Colby Jack Cheese, shredded
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Preheat oven to 385°F.
Heat chicken as stated on package. Once heated, shred and season with chicken fajita spice.
In 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 and 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.



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