Chicken and Pumpkin Enchiladas
This recipe is my all time favourite and one that friends and family LOVE! This recipe has a twist from traditional enchiladas as it uses pumpkin, carrot and/or sweet potato. This makes a deliciously creamy sauce with a slight sweetness. It packs in a huge punch of vitamin C, fibre and beta carotene. To top it off, this scrumptious recipe has pureed spinach... I know this sounds a little weird but trust me it makes it and is a perfect way to sneak in an extra serve of veg!
1 tablespoon olive oil
1 medium brown onion sliced
1 clove garlic crushed
1 tablespoon Mexican spice mix
½ teaspoon ground cumin
1 medium chilli (optional)
1 chicken breast cubed
3 cups of puree orange veggies - I usually use a mixture depending on what I have in the fridge
1 can low salt kidney beans drained
¾ cup puree spinach
1 cup grated tasty cheese
½ cup tomato salsa
Preheat oven to 180 degrees Celcius
Prepare puree by boiling or steaming vegetables until soft. Place in a blender and blend until smooth. You may need to add a bit of water to this to get a smooth consistency (but you don't want it runny).
Heat a large pan on a medium-high heat and add the oil to heat up.
When hot, add the onion and garlic and cook until browned.
Add the spices and cook until fragrant.
Add the chicken and cook until browned.
Add the beans and puree and stir occasionally. Simmer for about ten minutes until sauce thickens slightly.
While this is happening, puree the spinach.
Line a large baking tray with baking paper and place the tortillas side by side ready to fill. Distribute the mixture into each of the tortillas evenly and fold the over.
Spread the spinach puree over the top of the tortillas followed by the salsa and grated cheese.
Bake for 20-25 minutes or until the tortillas are golden brown and the cheese is melted.
This recipe is great the next day for lunches. The mixture freezes well if you make too much.