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Creamy Pumpkin Chicken Enchiladas

Creamy Pumpkin Chicken Enchiladas for Cozy Fall Family Dinners

Creamy Pumpkin Chicken Enchiladas are a comforting yet unexpected twist on a classic dish, perfect for fall family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchilada Filling
  • 1 cup Pumpkin Puree 100% pumpkin puree
  • 2 cups Shredded Chicken Rotisserie chicken for quick meal
  • 1 can Diced Green Chiles Jalapeños can be used for more spice
  • 1 cup Sweet Potato Can substitute with butternut squash
For the Sauce
  • 1 cup Chicken Broth Use vegetable broth for vegetarian option
  • 1 cup Greek Yogurt Can substitute with sour cream
  • 2 tablespoons Chili Powder Adjust according to spice preference
  • 1 teaspoon Ground Cumin Cilantro can be a nice alternative
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cinnamon Enhances the dish without sweetness
For Assembly
  • 8 pieces Corn Tortillas Flour tortillas can also be used
  • 2 cups Mexican Blend Cheese Monterey Jack or Cheddar can be alternatives
For Garnish
  • 1 cup Cilantro Optional for those who dislike its taste

Equipment

  • casserole dish
  • Mixing bowl
  • Microwave
  • Spatula

Method
 

Step-by-Step Instructions for Creamy Pumpkin Chicken Enchiladas
  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, whisk together the pumpkin puree, chili powder, ground cumin, ground coriander, ground cinnamon, chicken broth, and Greek yogurt until smooth.
  3. Pour 1 cup of the creamy pumpkin sauce into a 9 x 13-inch casserole dish and spread it evenly.
  4. Cook the diced sweet potatoes in the microwave with 1 tablespoon of water for about 3-5 minutes until fork-tender.
  5. Mix cooked sweet potatoes, shredded chicken, diced green chiles, and half of the Mexican blend cheese in a separate bowl. Fold in 1/2 cup of the creamy pumpkin sauce.
  6. Fill each corn tortilla with the chicken and sweet potato mixture, rolling them up tightly and placing them seam-side down in the casserole dish.
  7. Pour the remaining pumpkin sauce over the rolled tortillas and sprinkle the rest of the Mexican blend cheese on top.
  8. Bake in the preheated oven for about 25 minutes, or until the cheese is melted and bubbly.
  9. Let the enchiladas rest for a couple of minutes before garnishing with fresh cilantro.

Nutrition

Serving: 1enchiladaCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months before baking.

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