Pumpkin Pork Enchiladas

October 30, 2013

This is a delicious, easy, and my family's favorite dish to eat during the fall and winter months! The combination of pork and pumpkin is so tasty and isn't full of fat like other enchilada recipes.

12 corn tortillas
3 TBS of cilantro
3 TBS of green onions
1 lbs of leftover shredded pork
1 can of roasted green chilies
6 oz. of white sharp cheddar cheese, shredded
1 can of pumpkin puree (15 oz)
3-4 cloves of garlic, peeled
1 jalapeno (remove seeds and membranes if you don’t need extra heat)
1 teaspoon chili powder
1/2 teaspoon cumin
2 teaspoons of salt
1/4 teaspoon of pepper
1 1/2 cups of chicken stock

Preheat oven to 425 degrees. In a blender combine the canned pumpkin, jalapeno, chicken stock, garlic, chili powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass...
See the full directions on my site

Nutritions

Calories
123

Sodium
712mg
29% DV

Fat
3g
5% DV

Protein
5g
10% DV

Carbs
17g
6% DV

Fiber
2g
11% DV