Introduction

Creamy Pumpkin Chicken Enchiladas bring a cozy, comforting twist to a classic Mexican favorite, perfect for fall family dinners. Featuring a rich pumpkin-infused sauce with tender shredded chicken and sweet potatoes, this dish is both satisfying and flavorful.

Ingredients

1 cup pumpkin puree (100% pumpkin)
2 cups shredded chicken (rotisserie chicken recommended)
1 can diced green chiles (jalapeños can be added for more spice)
1 cup sweet potato (can substitute with butternut squash)
1 cup chicken broth (vegetable broth for vegetarian option)
1 cup Greek yogurt (can substitute with sour cream)
2 tablespoons chili powder (adjust to taste)
1 teaspoon ground cumin (cilantro can be used as an alternative)
1 teaspoon ground coriander
1 teaspoon ground cinnamon (adds depth without sweetness)
8 pieces corn tortillas (flour tortillas can also be used)
2 cups Mexican blend cheese (Monterey Jack or Cheddar as alternatives)
1 cup cilantro (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 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.
Step 3: Pour 1 cup of the creamy pumpkin sauce into a 9 x 13-inch casserole dish and spread it evenly.
Step 4: Cook the diced sweet potatoes in the microwave with 1 tablespoon of water for 3-5 minutes until fork-tender.
Step 5: In a separate bowl, mix the cooked sweet potatoes, shredded chicken, diced green chiles, and half of the Mexican blend cheese. Fold in 1/2 cup of the creamy pumpkin sauce.
Step 6: Fill each corn tortilla with the chicken and sweet potato mixture, roll them up tightly, and place seam-side down in the casserole dish.
Step 7: Pour the remaining pumpkin sauce over the rolled tortillas and sprinkle the rest of the Mexican blend cheese on top.
Step 8: Bake for about 25 minutes, or until the cheese is melted and bubbly.
Step 9: Let the enchiladas rest for a few minutes before garnishing with fresh cilantro.

Tips & Variations

Use rotisserie chicken for a quick and flavorful shortcut.
Substitute sweet potato with butternut squash for a slightly different texture.
Add jalapeños if you prefer more heat.
For a vegetarian option, replace chicken broth with vegetable broth and omit the chicken.
Swap Greek yogurt for sour cream for a richer sauce.
Flour tortillas can be used if corn tortillas are unavailable or for a softer texture.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months before baking. Reheat baked enchiladas in the oven at 350°F (175°C) until warmed through and the cheese is bubbly.

How to Serve

Three rolled tortillas filled with a creamy orange mixture are placed side by side on a white plate. Each one is covered with melted white and orange cheese, which looks smooth and slightly stretchy. Bright green cilantro leaves are scattered on top of the cheese and around the plate, adding color contrast. The plate sits on a white marbled surface, and a fork and knife rest nearby, giving a simple yet inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them for a few hours before baking. Alternatively, freeze them before baking and cook when ready.

What if I don’t have pumpkin puree?

You can substitute canned pumpkin or use butternut squash puree for a similar flavor and texture.

Creamy Pumpkin Chicken Enchiladas for Cozy Fall Family Dinners Recipe

Print Recipe

★★★★★

4.8 from 85 reviews

Creamy Pumpkin Chicken Enchiladas bring a delicious and comforting twist to classic enchiladas, featuring a savory pumpkin-based sauce blended with warm spices and tender shredded chicken. Perfect for cozy fall family dinners, this recipe combines nutritious ingredients like sweet potatoes, Greek yogurt, and green chiles to create a rich and flavorful meal that’s easy to prepare and bake.

Author: Maya
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 enchiladas 1x
Category: Dinner
Method: Baking
Cuisine: Mexican-inspired
Diet: Gluten Free

Ingredients

Scale

For the Enchilada Filling

1 cup 100% Pumpkin Puree
2 cups Shredded Rotisserie Chicken
1 can Diced Green Chiles (jalapeños optional for extra spice)
1 cup Sweet Potato (can substitute with butternut squash)

For the Sauce

1 cup Chicken Broth (vegetable broth for vegetarian option)
1 cup Greek Yogurt (can substitute with sour cream)
2 tablespoons Chili Powder (adjust to spice preference)
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1 teaspoon Ground Cinnamon (adds warmth without sweetness)

For Assembly

8 pieces Corn Tortillas (flour tortillas can also be used)
2 cups Mexican Blend Cheese (Monterey Jack or Cheddar as alternatives)

For Garnish

1 cup Fresh Cilantro (optional, based on preference)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
Prepare Pumpkin Sauce: In a medium mixing bowl, whisk together the pumpkin puree, chili powder, ground cumin, ground coriander, ground cinnamon, chicken broth, and Greek yogurt until you achieve a smooth, creamy sauce.
Spread Sauce Base: Pour 1 cup of the creamy pumpkin sauce into a 9 x 13-inch casserole dish and spread it evenly to coat the bottom, creating a flavorful base for the enchiladas.
Cook Sweet Potatoes: Microwave the diced sweet potatoes with 1 tablespoon of water for 3-5 minutes until fork-tender, ensuring they are soft enough to mix into the filling.
Mix Filling: In a separate bowl, combine the cooked sweet potatoes, shredded chicken, diced green chiles, half of the Mexican blend cheese, and fold in 1/2 cup of the creamy pumpkin sauce to bind the filling components.
Assemble Enchiladas: Fill each corn tortilla with the chicken and sweet potato mixture, roll them up tightly, and place them seam-side down in the casserole dish over the pumpkin sauce base.
Add Topping: Pour the remaining pumpkin sauce evenly over the rolled tortillas and sprinkle the rest of the Mexican blend cheese on top for a cheesy finish.
Bake: Bake the casserole in the preheated oven for about 25 minutes, or until the cheese is melted, bubbly, and lightly golden.
Rest and Garnish: Let the enchiladas rest for a couple of minutes after baking, then garnish with fresh cilantro before serving.

Notes

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
You can freeze the assembled enchiladas (before baking) for up to 2 months; bake directly from frozen by adding extra baking time.
For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken, adding extra beans or vegetables if desired.
Adjust chili powder and jalapeño content based on your preferred spice level.
Flour tortillas can be used instead of corn tortillas for a softer texture.

Keywords: Pumpkin Chicken Enchiladas, Fall Dinner, Creamy Enchiladas, Mexican Comfort Food, Healthy Enchiladas, Sweet Potato Enchiladas