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Pumpkin Enchiladas with Avocado Crema

Pumpkin Enchiladas with Avocado Crema

umpkin enchiladas with avocado crema make for a nutritious and delicious weeknight meal in the fall! Smoky pumpkin enchilada sauce is complemented by a cool avocado crema wrapped into every enchilada and topped with fresh cilantro, jalapeños, pumpkin seeds, and avocados! 
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 3

Ingredients
  

Pumpkin Enchilada Sauce: 

  • 1 can (15 oz.) pumkin puree
  • 1 tbsp unsalted tomato paste
  • 1 cup low sodium vegetable broth
  • 1 chipotle chili in adobo
  • juice of 1/2 lime
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cinnamon
  • 1/2 tsp. salt

Avocado Crema:

  • 1 1/2 ripe, medium, fresh avocado(s) halved, pitted & peeled
  • 1/2 cup plain Greek yogurt, non-fat
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 fresh lime, juiced
  • 1 clove garlic
  • 1/2 tsp. salt

Pumpkin Enchiladas: 

  • 6 6 - inch flour or glute-free tortillas
  • 1 cup pumpkin enchilada sauce
  • 1 cup avocado crema
  • 1/2 ripe ripe, medium, fresh avocado(s) halved, pitted & peeled
  • 2 cups shredded chicken
  • 1 cup black beans, rinsed and drained
  • 1 cup shredded Mexican cheese
  • 1/4 cup cilantro, for serving
  • 1 tbsp. pumpkin seeds, for serving
  • 1 jalapeno, seeded and sliced, for serving
  • 1 cup shredded romaine lettuce, for serving
  • 1/4 cup red onion, diced or sliced, for serving
  • 2-3 lime wedges, for serving

Instructions
 

For the Pumpkin Enchilada Sauce:

  • Combine all of the ingredients in a high-speed blender and blend until smooth.

For the Avocado Crema:

  • Add all of the ingredients to a food processor or blender and process until smooth.

For the Pumpkin Enchiladas

  • Preheat the oven to 350 degrees F.
  • Spread of layer of pumpkin enchilada sauce on the bottom of a 9X13 baking pan covering the bottom.
  • To assemble the enchiladas, start by warming up the tortillas over low on the stove to make them easier to fold.
  • Spread a layer of avocado crema on the tortilla, top with shredded chicken, black beans and cheese. Repeat with remaining tortillas and place seam side down in the baking pan.
  • Pour remaining pumpkin enchilada sauce over the top of the tortillas in the pan so that they are covered. Top with remaining cheese.
  • Bake for approximately 25 minutes until the cheese is melted and the edges are bubbly.
  • Remove from the oven and top with fresh cilantro, sliced jalapeno, sliced avocado and pumpkin seeds.
  • Serve enchiladas in a bowl with shredded lettuce, diced red onion and lime wedges to garnish. Enjoy!

Notes

Store left over enchiladas covered in the fridge for 1-3 days.