Ingredients for Hg Pumpkin Enchiladas
- Corn Tortillas
- Vegetarian Enchilada Sauce
- Pumpkin Puree
- 1/2 medium onion, chopped
- Fat Free Cheddar Cheese
- 1 1/2 cups enchilada sauce
- Taco Seasoning Mix
- Salt
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How to Make Hg 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 2-3 minutes).
- Transfer the cooked onion to a medium bowl.
- Add 1 (15 ounce) can pumpkin puree, 1 cup enchilada sauce, and 1 tablespoon taco seasoning to the bowl with the onion.
- Mix well to combine.
- Season with salt and pepper to taste (optional).
- Set aside.
- Lightly spray a small (8x8 inch) baking dish with nonstick spray.
- Warm 6 corn tortillas slightly in the microwave (about 15-20 seconds each) or a dry skillet.
- Spread 2 tablespoons of enchilada sauce on each tortilla.
- Place 1/2 slice of cheese (or vegan cheese substitute) in the center of each tortilla.
- Evenly distribute the pumpkin mixture among the tortillas.
- Roll up the tortillas tightly and place them seam-down in the prepared baking dish.
- Pour the remaining 1/2 cup enchilada sauce over the enchiladas.
- Bake for 8 minutes.
- Remove from oven, sprinkle with 1/2 cup shredded cheese (or vegan cheese substitute),
- Bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Let rest for a few minutes before serving.
- Garnish with sour cream or scallions, if desired, and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
14g
Fat
0g
Carbs
6g
