Pumpkin Enchiladas

This was one of the recipes the breakfast enchiladas made me think of. I made them this morning. they’re pretty good.

Pumpkin Enchiladas
6 Mission carb balance, fajita sized tortillas, whole wheat
15 oz canned pumpkin
4 oz light cream cheese
1/2 C. Splenda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/4 c. reduced calorie syrup
1/2 tsp cinnamon

Preheat oven to 350*. Spray 8×8 pan with cooking spray. Combine pumpkin, cream cheese, Splenda, cinnamon, cloves and nutmeg. Spread pumpkin mixture into tortillas and roll. Place seam side down in prepared pan. Pour syrup over enchiladas and sprinkle with remaining cinnamon. Bake for 15-20 minutes.

My God shall supply all your needs according to His riches. -Phil. 4:19
Yield: 6 servings. Per serving= 167 Calories; 6g Fat (30.0% calories from fat); 6g Protein; 24g Carbohydrate; 10g Dietary Fiber; 11mg Cholesterol; 377mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


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