Quick Pumpkin and Kale Enchiladas
1. Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray. In food processor, pulse walnuts 15 times or until it resembles the texture of ground meat.
2. In medium bowl, whisk pumpkin and 1/3 cup water. In large skillet, cook and stir salsa, ground walnuts and ¼ cup pumpkin mixture over medium heat 8 minutes or until walnuts soften. Add kale; cook and stir 2 minutes or until kale is wilted. Makes about 2-2/3 cups.
3. Spread ½ cup pumpkin mixture in bottom of prepared dish. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds. Working with 1 tortilla at a time, spoon 1/3 cup walnut mixture down center; fold sides of tortilla over filling and place seam side down in prepared dish. Spread remaining pumpkin mixture over enchiladas.
4. Cover dish tightly with foil; bake 15 minutes. Remove foil; bake 5 minutes or until top is lightly browned.
Chef Tip: Serve enchiladas garnished with chopped fresh cilantro and/or crumbled cotija cheese. Pump up the Protein: Use leftover rotisserie chicken, or brown some ground turkey while the walnut mixture cooks to include in the filling.
- 18 g Fat
- 2 g Saturated
- 0 mg Cholesterol
- 350 mg Sodium
- 45 g Carbohydrates
- 8 g Fiber
- 5 g Sugars
- 0 g Added Sugars
- 9 g Protein
Directions
1. Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray. In food processor, pulse walnuts 15 times or until it resembles the texture of ground meat.
2. In medium bowl, whisk pumpkin and 1/3 cup water. In large skillet, cook and stir salsa, ground walnuts and ¼ cup pumpkin mixture over medium heat 8 minutes or until walnuts soften. Add kale; cook and stir 2 minutes or until kale is wilted. Makes about 2-2/3 cups.
3. Spread ½ cup pumpkin mixture in bottom of prepared dish. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds. Working with 1 tortilla at a time, spoon 1/3 cup walnut mixture down center; fold sides of tortilla over filling and place seam side down in prepared dish. Spread remaining pumpkin mixture over enchiladas.
4. Cover dish tightly with foil; bake 15 minutes. Remove foil; bake 5 minutes or until top is lightly browned.
Chef Tip: Serve enchiladas garnished with chopped fresh cilantro and/or crumbled cotija cheese. Pump up the Protein: Use leftover rotisserie chicken, or brown some ground turkey while the walnut mixture cooks to include in the filling.
