Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Well my sister and I made Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce  (what a mouthful!) tonight instead of going to the gym. Whoops. Do I regret it? Not one bit. These were heavenly. I'm not sure how my dad did it, but he had 2 and a 1/2 helpings. He just liked it that much. I on the other hand was full after my one. That could have been due to eating the filling while making it...

Pumpkin in chicken enchiladas? But that's madness! Nope. Pure genius. It gave it that je ne said quoi.

The pumpkin sour cream sauce ingredients were followed. We just mixed them in a bowl instead of a good processor.

Instead of using a rotisserie chicken, we baked some chicken breasts and then shredded them with forks. Chicken was seasoned with some random delicious seasoning I can't remember right now.

We didn't spray the pan. Just put some of the pumpkin sauce on the bottom. We put the chicken into the black bean-onion mixture, as well as a big dollop of the pumpkin sauce, a handful or two of shredded cheese and some chopped cilantro. We thought this was a better way to get a mixture of everything in each bite instead of putting them in separately. After we put the enchiladas into the pan, we covered with the remaining pumpkin sauce and sprinkled with cheese.

We collectively decided this will be something we will be making again and again in our house!