Chicken Enchiladas with Creamy Pumpkin Sauce

• 1- 1/4 pound Ground Chicken
• 3 cloves Garlic
• 1 can (15 Oz. Size) Black Beans, Drained
• 1- 1/2 cup Frozen Corn
• 1 package (1 Oz. Size) Taco Seasoning (I Prefer The Trader Joe's Brand)
• 1/4 cups Water
• 1 can (15 Oz. Size) Pumpkin Puree
• 2 whole Fresno Peppers, Stems Removed (use 1 Or Remove The Seeds To Reduce Spice)
• 1 teaspoon Cayenne Pepper
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper
• 1- 1/2 cup Plain Greek Yogurt
• 8 whole Whole-wheat Tortillas
• 8 ounces, weight White Cheddar Cheese, Grated
• Avocado, For Garnish

1. Preheat oven to 375 degrees F.
2. Brown chicken in a pan mover medium heat, breaking it up with the back of a spoon.
3. Once chicken is browned, add garlic, black beans, corn, taco seasoning, and water.
4. Stir together and let simmer for about 8 minutes, stirring occasionally.
5. While meat, beans and corn are simmering, make the pumpkin sauce.
6. In a blender, blend together pumpkin puree, peppers, cayenne pepper, salt and black pepper.
7. Pulse or stir yogurt into sauce.
8. To assemble enchiladas, place a few spoonfuls of chicken mixture into a tortilla; fold in bottom and top edges and roll up.
9. Place seam-side-down into baking dish (I used a 7x11 Pyrex baking dish).
10. Do this with the remainder of the mixture and place side-by-side in baking pan.
11. Spoon about 2 cups of pumpkin enchilada sauce on top (I had extra pumpkin sauce and used it on nachos!)
12. and then sprinkle cheese over top.
13. Bake in 375 degrees F oven for about 15 minutes, until cheese is melted.
14. Let cool for a few minutes before eating.
15. Enjoy!

chicken, garlic, black beans, water, peppers, cayenne pepper, salt, ground black pepper, greek yogurt, tortillas, weight white cheddar cheese, avocado

Taken from tastykitchen.com/recipes/main-courses/chicken-enchiladas-with-creamy-pumpkin-sauce/ (may not work)