Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
Servings 6

Sauce:
    1 can Pumpkin puree
    1 cup Tomato Sauce
    1 cup Low Fat Sour Cream
    2 Tablespoons Chili Powder
    2 cloves Garlic, Peeled
    Salt And Pepper
Filling:
    4 cups Shredded Cooked Chicken (Rotisserie Chicken)
    1 teaspoon Olive Oil
    Small Onion, Diced
    2 cloves Garlic, Minced
    2 cans Black Beans, Drained
    1  Jalapeno, Deseeded And Minced
    2 cups Tomato Sauce
    2 Tablespoons Chili Powder
    2 teaspoons Cumin
    1 teaspoon Red Pepper Flakes
    Salt and pepper
    >16  Corn Tortillas
    7oz Reduced-fat Shredded Colby-jack Cheese
    Optional Toppings: Sour Cream, Greek Yogurt, Diced Avocado, Or Chopped Fresh Cilantro


Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, chili powder and garlic cloves and puree until smooth. Taste and season with salt and pepper; set aside.

Place 3 cups of shredded chicken in a large bowl and add a little less than half of the pumpkin sour cream sauce to it, toss chicken to coat; set aside remaining pumpkin sauce.

Preheat oven to 375 F. Spray a 9×13 baking dish with nonstick cooking spray and spread a thin layer of the remaining pumpkin cream sauce on the bottom of pan.

Heat a large non-stick pan over medium heat and add olive oil. Once it’s hot add onion and minced garlic and cook until onions begin to soften. Add black beans, jalapeno, tomato sauce, chili powder, cumin, red pepper flakes, salt and pepper. Stir and bring to a slight boil, then reduce heat to medium low, stir consistently and let the mixture simmer for 5 minutes while sauce thickens. Then remove it from the heat.

Next warm the tortillas in the microwave for about 30 seconds so they are easier to roll. Lay out the tortillas on your work surface, next to your prepared baking dish.

Make layered style enchiladas: Put down a thin layer of sauce, then tortillas, then filling, then cheese, and sauce, and repeat until done and topped with cheese/sauce.

Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown.

Top with sour cream, Greek yogurt, diced avocado, or chopped fresh cilantro.