AuthorMike EgrieCategoryDifficultyIntermediate
Quick Pumpkin & Kale Enchiladas
Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 1 cup walnut halves & pieces
 15 oz 100% pure pumpkin
 16 oz roasted tomato chipotle corn salsa
 5 oz baby kale
 8 corn tortillas
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 ⅓ 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 22⁄3 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 ⅓ 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.

Make it Gluten Free: Dependent on using a Gluten Free flour.

Ingredients

 1 cup walnut halves & pieces
 15 oz 100% pure pumpkin
 16 oz roasted tomato chipotle corn salsa
 5 oz baby kale
 8 corn tortillas

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 ⅓ 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 22⁄3 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 ⅓ 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.

Quick Pumpkin & Kale Enchiladas
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