Pumpkin, Kale, and Chicken Enchiladas
Give enchilada night a fun, fall spin with these Pumpkin, Kale, and Chicken Enchiladas. It’s an easy weeknight dish made with pumpkin puree, salsa, kale, and shredded chicken!
Servings 6
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 2 tbsp. extra virgin olive oil
- 1 small bunch kale cleaned with ribs and stems removed
- 2 cloves garlic minced
- 15 oz can pumpkin puree divided in half
- 1 cup vegetable or chicken broth divided in half
- 16 oz. mild chunky salsa divided in half
- 6 flour tortillas
- Optional: queso fresco fresh cilantro
Instructions
- Preheat oven to 350 degrees.
- Bring a medium pot of water to a boil over medium-high heat.
- Add chicken and season with salt. Cover and reduce heat to medium.
- Let the pot simmer until chicken is cooked completely through, about 10 minutes.
- Drain water from the pot and allow chicken to cool. Then, shred with two forks and set aside.
- Heat olive oil in a large pan over medium heat.
- Add the kale and cook until wilted. Then, add the garlic and cook until fragrant, about 1 minute.
- Carefully pour in half of the pumpkin, broth, and salsa and cook, stirring, for about 5 minutes.
- Stir in the shredded chicken and begin filling the tortillas. Roll the tortillas up and place seam-side down in a 9"x13" dish.
- In the same saucepan, add the other half of the pumpkin, broth, and salsa. Bring to a boil, then lower heat.
- Spoon the sauce over the top of the enchiladas. Cover the enchiladas with foil and bake for 20 minutes.
- Allow enchiladas to cool slightly. Then, top with queso fresco and fresh cilantro, if desired.