Zutaten für Pumpkin Enchiladas
- 6 corn tortillas
- 2 cups enchilada sauce
- 1 (15 ounce) can pumpkin puree
- 1/2 medium onion, chopped
- 2 cups fat free shredded cheddar cheese
- Taco Sauce, 0 quantity
- 1 tablespoon taco seasoning mix
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- Nonfat Sour Cream, to taste for garnish
- Scallions, chopped to taste for garnish
- nonstick spray, as needed
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Zubereitung von Pumpkin Enchiladas
- Preheat oven to 400°F (200°C).
- Spray a large skillet with nonstick spray and heat over medium heat.
- Add 1/2 medium onion, chopped, and cook, stirring occasionally, until softened and lightly browned (about 5 minutes).
- Transfer the cooked onion to a medium bowl.
- Add 1 (15 ounce) can pumpkin puree, 1 cup enchilada sauce, 1 tablespoon taco seasoning to the bowl.
- Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper (or to taste). Mix well.
- Lightly spray a 9x13 inch baking dish with nonstick spray.
- Warm 6 corn tortillas for 30 seconds in the microwave or on a dry skillet until pliable.
- Lay tortillas flat on a clean surface.
- Spread 2 tablespoons enchilada sauce over each tortilla.
- Place 1/4 cup shredded cheddar cheese (or your preferred cheese) in the center of each tortilla.
- Evenly distribute the pumpkin mixture among the tortillas.
- Roll up tortillas tightly and place them seam-down in the prepared baking dish.
- Pour remaining 1/2 cup enchilada sauce evenly over the enchiladas.
- Bake for 15 minutes.
- Remove from oven and sprinkle with 1/2 cup shredded cheddar cheese (or your preferred cheese).
- Bake for another 5-7 minutes, or until cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
- Garnish with sour cream and/or chopped scallions, if desired.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
47g
Fat
1g
Carbs
10g
