Wednesday, September 23, 2015

Easy Chicken Pumpkin Enchilada Casserole

This Easy Chicken Pumpkin Enchilada Casserole is a delicious hot dish! It's so simple, it's practically a no-recipe recipe. Just use ingredients you already have in your fridge or pantry. Taste as you go along and you'll have a fantastic dinner!

Every time I make this dish, I make it a little different. Sometimes, I use shredded turkey instead of chicken or leave out the corn. It doesn't matter, it's always delicious and one of my very favorites. The key here is to use a salsa you like. Whether homemade (here's my recipe) or store bought, just make sure you like how it tastes. If going store bought, try to look for a salsa with real ingredients and low sugar.

I can't even begin to tell you how amazingly delicious this casserole is. It's familiar but special with the seasonal flavors mixed it. It really is the absolute most perfect Mexican-inspired Fall comfort food.

Easy Chicken Pumpkin Enchilada Casserole
Serves 6-8
  • 2 large chicken breasts, cooked and shredded
  • About 1 cup salsa
  • 3/4 cup pumpkin puree
  • juice of half a lime
  • 1/2 teaspoon cinnamon
  • salt and pepper to taste
  • 1 cup of corn
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 1/2 cup nonfat plain greek yogurt or sour cream
  • 4 medium flour or corn tortillas
  • about 2 tablespoons chicken stock or water
  • 1 teaspoon olive oil
  • 1-1/2 cups cheddar cheese
Preheat oven to 400

In a pan, heat olive oil over medium heat. Add garlic and onion and cook until soft, about 4 minutes.

Add chicken, pumpkin puree, lime juice, corn, cinnamon, and about 4-6 tablespoons salsa to the pan. Simmer on low until flavors blend, about 2 minutes. Check thickness, if too thick add chicken stock or water until desired consistency. I added about 2 tablespoons chicken stock. Be careful to not add too much, as it will make the casserole soupy and soggy.

Stir in plain greek yogurt and season to taste with salt and pepper. I did not add any pepper as I used a very spicy salsa.

In a greased 9x13 pan, pour a thin layer of salsa onto the bottom of pan.

Lay 2 tortillas to cover the bottom.

Add chicken pumpkin filling in a even layer over tortillas.

Add another layer of 2 tortillas and spread about 1/4 cup salsa to moisten tops of tortillas.

Top with cheddar cheese and bake, uncovered, until bubbly and cheese has browned about 20-30 minutes.

Allow to set, about 5-10 minutes before serving.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.