Creamy Pumpkin Chicken Enchiladas for Cozy Fall Family Dinners Recipe
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.
- 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
