Chipotle Chicken and Pumpkin Enchilada Bake
This Chipotle Chicken & Pumpkin Enchilada Bake is the coziest autumn dish that the entire family will love.
Ingredients
- 2 teaspoons avocado oil
- 1 cup yellow onion diced small
- 1 cup poblano diced small
- 1.5 pounds chicken breasts diced in small cubes (or 3 cups cooked and cubed/shredded rotisserie chicken)
- 2 teaspoons mineral salt
- 1 Tablespoon taco seasoning
- 1 Tablespoon fresh garlic minced
- one 13.5 oz can of black beans drained and rinsed
- 8 standard sized grain-free tortillas I used a package of Siete Chickpea Flour Tortillas
- 1.5 cups Monterey Jack cheese or raw cheddar cheese grated
- Pumpkin seeds sliced radish and minced cilantro, to garnish
Chipotle Pumpkin Sauce:
- 1 teaspoon avocado oil
- 1 teaspoon fresh garlic minced
- one 13.5 oz can of pumpkin puree
- 1 teaspoon taco seasoning
- 2 Tablespoons jarred Chipotles in Adobo minced finely
- 1.5 cups chicken stock
- ½ teaspoon maple syrup
- ½ teaspoon mineral salt
Instructions
- Preheat oven to 375 degrees.
- To begin, start by making the sauce in a medium saucepan. Heat the pan over medium heat and add the avocado oil and fresh garlic, sautéing for about a minute until fragrant. Stir in the remaining sauce ingredients and simmer on low while you prepare the filling.
- To a large saute pan over medium-high heat, add avocado oil, onions and poblanos. Saute for 3-4 minutes to begin softening.
- To the veggies, stir in the raw cubed chicken and sprinkle with taco seasoning and salt. Let brown 2-3 minutes per side, until cooked through. Alternately, you could also stir in pre-cooked shredded or cubed rotisserie chicken at this point.
- Stir in garlic and black beans (reserving 1/4 cup black beans for garnish), and saute another 2-3 minutes. Turn off the heat.
- To the filling, add 1 cup of the Chipotle Pumpkin Sauce and mix together. Now it's time to assemble the enchilada bake.
- To assemble, add a 1/4 cup of sauce to the bottom of a 9x13 casserole dish. Add a third of the tortilla strips in an even layer followed by half of the chicken enchilada filling. Next, add 1/2 of the remaining sauce followed by the second third of tortilla strips.
- Add the second half of the chicken enchilada filling then top with the final third of the tortilla strips and final 1/2 of the Chipotle Pumpkin Sauce.
- Top casserole evenly with cheese and remaining black beans for garnish. Bake at 375 degrees until golden and bubbling, 15-20 minutes.
- Garnish with sliced radishes and chopped cilantro. Enjoy!