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Zucchini Enchiladas with Pumpkin Enchilada Sauce
ONCE UPON A PUMPKINRD24Ingredients
35Minutes
160Calories
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Ingredients
US|METRIC
11 SERVINGS
- 1 Tbsp. olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 2 tsp. cumin
- 1 tsp. chili powder
- salt
- pepper
- 2 cups chicken (shredded, I used a rotisserie chicken and shredded it in my KitchAid mixer!*)
- 1 1/2 cups enchilada sauce
- 3 zucchinis (long)
- 3/4 cup mexican blend cheese (shredded)
- cilantro (jalapeños, and avocados for serving)
- 3 Tbsp. olive oil
- 3 Tbsp. flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
- 1 Tbsp. chili powder (ground)
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. dried oregano
- 1/4 tsp. salt (to taste)
- 1 pinch canela
- 3 Tbsp. pumpkin puree
- 2 cups vegetable broth
- 1 Tbsp. apple cider vinegar
- freshly ground black pepper (to taste)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium730mg30% |
| Potassium310mg9% |
| Protein12g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A30% |
| Vitamin C20% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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