{DAY 14} Chicken Enchiladas with a Spicy Pumpkin Yogurt Sauce

Super easy, super delicious, and super healthy. The triple threat of any meal!!! 

SKADOOSH!!! That just happened. 

Mexican food is always one of my favorite types of cuisines to cook for many reasons. The dishes are usually pretty easy to make, they are simple, and they have bold flavors. This recipe has all of those things, with a fun autumn twist. What makes this dish unique is the sauce - an amazing combination of pumpkin puree and greek yogurt. I would have never thought to combine these two ingredients together, and I never would have thought they would be great for a mexican dish. Nonetheless, the great pumpkin still never ceases to amaze me with it's versatility, tastiness, and health benefits.

Although this meal looks like a cheat meal, it most certainly isn't! It's quite the opposite, actually. Made with lean chicken breast, whole wheat tortillas, and a plethora of veggies, this meal is packed with nutrients and protein. Perfect clean meal to leave you feeling like you've satisfied that mexican craving while still ensuring you stick to your diet. Here's how to make it!

Ingredients: 

• 2 Tbs of extra virgin olive oil
• 1/2 Large sweet onion, diced
• 2 small bell peppers, diced (I used red and yellow)
• 3 cups of cooked chicken, shredded (I used a rotisserie chicken without the skin)
• 1/2 cup of Cotija or Parmesan cheese, Divided
• Salt and pepper to taste
• 1 jalapeno, seeded and roughly chopped
• 2 cloves of garlic, peeled and smashed
• 1 cup of pumpkin puree
• 1 tsp of chili powder
• 1/2 tsp of cumin
• 1/4 tsp of dried oregano 
• 3/4 cup of plain, non-fat greek yogurt
• 1/2 cup of chicken stock (low sodium)
• 6 small whole wheat or whole grain tortillas
• 1 cup of grated white or yellow cheddar cheese
• Green onion, for garnish
• Fresh Cilantro, for garnish 

Directions:

1. Preheat the oven to 425 degrees. Heat the oil in a skillet over medium heat. Add onion and bell peppers. Saute the onions and peppers until soft, about 5 minutes.
2. Place shredded chicken in a large bowl. Add the sauteed onions and peppers, 1/4 cup of Cotija/Parm, and salt and pepper to taste. Mix to combine and set aside. 
3. Place the chopped jalapeno and garlic in a food processor and pulse to mince. Add the pumpkin puree, chili powder, cumin, oregano, greek yogurt, and chicken stock. Pulse to combine. 
4. Pour 1 cup of sause in the bottom of a 9 x 13 inch baking dish. Spoon about 1/2 cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the dish seam side down.
5. Pour the remaining sauce over the tortillas. Top with grated cheddar cheese, remaining 1/4 cup of Cotija/Parmesan, and bake for 25-30 minutes, or until cheese is melted. Garnish with green onion and chopped cilantro. 

Serves 4 

Prep time: 20 minutes

Cook time: 30 minutes 

ENJOY!!!