Crockpot Slow Cooker Chicken Enchiladas with Spicy Pumpkin Sauce
Ingredients
For Chicken:
- 2 tbsp avocado oil
- 1 lb ground chicken or turkey
For Pumpkin Enchilada Sauce:
- 1 cup finely-chopped onion
- 1 tsp kosher salt
- 2 tbsp avocado oil
- 1 ½ cups finely-chopped onion
- ¾ tsp kosher salt
- 4 tsp minced garlic 4 large cloves
- 1 ½ tbsp finely jalapeno pepper 1/2 a medium jalapeno
- 1 tbsp ground cumin
- 1 tsp ground chipotle powder sub smoked or sweet paprika for a mild version
- ⅛ tsp ground cloves
- 1-398 mL can pure pumpkin puree (15 oz)
- 2 cups chicken broth or 2 tbsp bouillon concentrate + 2 cups water
- Salt
To assemble:
- 6 medium flour tortillas
- 8 oz grated sharp cheddar or monterey jack cheese or a combination; this is about 3 cups packed
- ½ cup sour cream
To serve:
- 1 tbsp fresh cilantro leaves
- 1-2 sliced avocados
Instructions
- Heat oil in a large dutch oven over medium-high. Add turkey and ½ cup onion with 1 tsp salt and cook until chicken is no longer pink, about 5 minutes. Transfer to a bowl.
For Pumpkin Enchilada Sauce:
- Add 2 tbsp more oil and 1 ½ cups onion to same pot. Cook on medium-high until onion is translucent (reduce heat if onions are starting to brown).
- Add garlic, jalapeno and spices and cook 2 minutes more, until fragrant. Stir in pumpkin, 1 ¼ tsp more salt and broth.
To assemble:
- Scoop 1 heaping cup of the pumpkin sauce into 4-Quart Crockpot™ slow cooker.
- Spread 2-3 tbsp of the sauce on each tortilla, plus 2 tbsp of cheese, and divide the chicken among them. Roll up the tortillas and arrange in slow cooker. Top with remaining sauce, dollop with sour cream or yogurt and top with remaining cheese. Slow cook on low for 3-4 hours.
- Top with cilantro and/or avocado and serve.