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Creamy Pumpkin Chicken Enchiladas

Creamy Pumpkin Chicken Enchiladas for Cozy Family Nights

Savor the delightful fusion of flavors in these Creamy Pumpkin Chicken Enchiladas, perfect for cozy family dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Pumpkin Puree Use 100% pure pumpkin puree, not pumpkin pie mix.
  • 1 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cinnamon Can substitute with nutmeg.
  • 1 cup Chicken Broth Can be swapped with water.
  • 1/2 cup Greek Yogurt Can replace with sour cream or non-dairy yogurt.
For the Filling
  • 1 cup Sweet Potato Can replace with butternut squash.
  • 2 cups Cooked Chicken Using rotisserie chicken saves time.
  • 1 can Diced Green Chiles For extra spice, swap with jalapeños.
For the Enchiladas
  • 1 cup Mexican Style Cheese Can use dairy-free cheese.
  • 8 pieces Corn Tortillas Can substitute with flour tortillas.
  • 1/4 cup Cilantro Omit if not preferred.

Equipment

  • 9x13-inch casserole dish
  • Mixing bowl
  • microwave-safe dish

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C). Gather a 9x13-inch casserole dish.
  2. In a mixing bowl, combine the pumpkin puree, chili powder, cumin, coriander, cinnamon, chicken broth, and Greek yogurt. Mix until smooth.
  3. Spread 1 cup of the pumpkin sauce evenly across the bottom of your casserole dish.
  4. Microwave your sweet potato with 1 tablespoon of water for 3-5 minutes or until fork-tender.
  5. Mash the cooked sweet potato and mix in the shredded chicken, diced green chiles, and half of the cheese along with ½ cup of pumpkin sauce.
  6. Lay out corn tortillas and distribute the filling evenly among them, rolling them up and placing seam-side down in the casserole dish.
  7. Pour the remaining pumpkin sauce over the rolled enchiladas and sprinkle with remaining cheese.
  8. Bake for approximately 25 minutes until the cheese is melted and the sauce is bubbling.
  9. Remove from the oven, let rest for a few minutes, garnish with cilantro, and serve.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 4000IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

These Creamy Pumpkin Chicken Enchiladas are gluten-free and can be made with various substitutions for dietary preferences.

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