A not-too-spicy dish that’s elevated by the flavor of fall! Pumpkin and Bison Sour Cream add a mildly sweet ‘n spicy creaminess to black bean chicken enchiladas.
This recipe uses:
Blend Bison Sour Cream, pumpkin puree, tomato sauce, water, 2 Tbsp of minced garlic, chili powder, cumin, and cayenne. Blend until smooth, and season to taste with salt and pepper.
Preheat oven to 350°F and coat 9x13 baking dish with olive oil or nonstick cooking spray. Add 3/4 cup of pumpkin sauce to bottom of dish and spread it out evenly with spatula. Set pan aside.
In a large bowl, mix shredded chicken and 3/4 cup of pumpkin sauce. Set aside.
Begin filling by heating large non-stick pan over medium heat and adding olive oil.
Add onion, jalapeño, remaining 2 Tbsp of minced garlic, and cook for 3-5 minutes, until onions begin to soften. Remove from heat and transfer into bowl with chicken and pumpkin mix. Add in black beans and 1/4 cup of pumpkin sauce. Stir to coat filling.
Warm tortillas in microwave for 20 seconds, so they are easier to roll. Place 1/4 cup of chicken and pumpkin mixture on each tortilla, with 1 Tbsp of cheese. Roll each tortilla and place seam side down in pan. Pour remaining pumpkin sauce on top of tortillas and top with remaining cheese.
Bake for 20-30 minutes, until cheese is melted, and edges of tortillas are golden brown.
Top with a dollop of Bison Sour Cream, avocado, and cilantro. Serve and enjoy!