Chipotle Chicken & Pumpkin Enchilada Bake
This Chipotle Chicken & Pumpkin Enchilada Bake is the coziest autumn dish that the entire family will love.
Ingredients
- 1 cup yellow onion diced small
- 1 cup poblano diced small
- 1.5 pounds chicken breasts diced into small cubes (you can also use rotisserie or leftover)
- 2 teaspoons mineral salt
- 1 Tablespoon taco seasoning
- 1 Tablespoon garlic minced
- 1 can black beans plus 1/4 cup reserved for garnish
- 1.5 cups shredded Monterey Jack cheese
- 8 standard sized grain-free tortillas I used Siete Chickpea Tortillas
Chipotle Pumpkin Sauce:
- 1 teaspoon avocado oil
- 1 teaspoon garlic minced
- one 13.5 oz can of pumpkin puree
- 1 teaspoon taco seasoning
- 1.5 Tablespoons chipotles in adobo minced finely
- 2 cups chicken stock
- ½ teaspoon maple syrup
- ½ teaspoon salt
Instructions
- To a large skillet over medium heat, add a drizzle of olive oil and then add onion and poblano. Let saute for 2-3 minutes to soften.
- Add diced chicken to vegetables with salt and taco seasoning and let cook for 2 minutes before tossing to help the chicken brown. Let chicken continue to cook and stir in garlic and black beans. Saute for 2-3 more minutes until chicken is cooked through. Set skillet off the heat.
- Slice tortillas into 1-inch strips and began assembling the enchilada bake. Begin by adding 1/4 cup of the sauce on the bottom of the casserole dish and spread out, so tortillas won't stick.
- Next, add 1/3 of the tortilla strips in rows to cover the bottom of the dish followed by 1/2 of the chicken filling, 1/2 of the pumpkin sauce and 1/2 of the shredded cheese.
- Next, layer the next 1/3 of tortilla strips, followed by the remaining chicken filling. Finish with the last 1/3 of tortilla strips, the remaining pumpkin sauce, and the remaining cheese.
- Bake on the middle rack until cheese is melted and casserole is bubbling, about 15-18 minutes. Garnish with a sprinkling of the reserved black beans, fresh radish and cilantro. Enjoy!