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–+ servings
pumpkin chicken enchilada pasta in a bowl

Gluten Free Pumpkin Chicken Enchilada Pasta

Jennifer
A perfect fall inspired recipe, this Gluten Free Pumpkin Chicken Enchilada Pasta is done in just 30 minutes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 525 kcal

Ingredients
  

  • 8 oz pasta gluten free
  • 1 15oz can black beans rinsed and drained
  • 1 cup bell pepper chopped
  • 1 4 oz can diced green chilies
  • 1 lb shredded chicken
  • 3 tbsp taco seasoning
  • 8 oz red enchilada sauce
  • 3 cups chicken broth
  • 1 cup pumpkin puree
  • 1/2 cup shredded cheddar cheese Mexican blend

Instructions
 

  • Place all ingredients (except cheese)into a large pot over medium high heat and bring to a simmer.
  • Simmer for 15-20 minutes or until pasta is tender.
  • Add cheese and stir well.
  • Serve with your favorite toppings.

Notes

  1. Top with cilantro before serving. 
  2. For a creamier version, top with a dollup of sour cream and sprinkle a few onion tops. 

Nutrition

Calories: 525kcalCarbohydrates: 56gProtein: 42gFat: 14gSaturated Fat: 5gCholesterol: 100mgSodium: 1480mgPotassium: 746mgFiber: 6gSugar: 9gVitamin A: 11451IUVitamin C: 65mgCalcium: 156mgIron: 4mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.

©PinkWhen 2023

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