Creamy Pumpkin Chicken Enchiladas Recipe
Introduction
Pumpkin Chicken Enchiladas combine the comforting flavors of tender chicken and creamy pumpkin purée wrapped in soft tortillas. This dish is a perfect blend of savory and slightly sweet, ideal for a cozy weeknight dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup pumpkin purée
- 8 flour tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 2 cups enchilada sauce
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a bowl, combine the cooked shredded chicken with the pumpkin purée until well mixed.
- Step 2: Spread a small amount of enchilada sauce on the bottom of a baking dish to prevent sticking. Spoon the chicken and pumpkin mixture onto each tortilla and roll them up tightly.
- Step 3: Place the filled tortillas seam-side down in the baking dish. Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Step 4: Sprinkle the shredded cheese generously over the top of the sauce-covered enchiladas.
- Step 5: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Step 6: Remove from the oven and let cool slightly before serving. Enjoy your Pumpkin Chicken Enchiladas warm.
Tips & Variations
- Use corn tortillas for a gluten-free option and warm them before rolling to prevent cracking.
- Add a pinch of cinnamon or cumin to the chicken and pumpkin mixture for extra warmth and depth of flavor.
- Top with fresh cilantro, sour cream, or avocado slices to enhance the dish.
- For a spicier version, include chopped jalapeños or use a spicy enchilada sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for quicker reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin purée for this recipe?
Yes, canned pumpkin purée works perfectly and adds a creamy texture and subtle sweetness to the enchiladas.
Can I prepare these enchiladas in advance?
Absolutely! Assemble the enchiladas and cover them tightly. You can refrigerate for up to 24 hours before baking. This makes it easy to prepare ahead of time.
PrintCreamy Pumpkin Chicken Enchiladas Recipe
This Pumpkin Chicken Enchiladas recipe combines tender chicken and creamy pumpkin purée wrapped in soft tortillas, smothered in rich enchilada sauce and topped with melted cheese. It’s a comforting twist on classic enchiladas, perfect for a cozy dinner with a hint of autumnal flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings (2 enchiladas per serving) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup pumpkin purée
Assembly
- 8 small flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 2 cups enchilada sauce
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Prepare the filling: In a bowl, combine the cooked shredded chicken and pumpkin purée until evenly mixed, creating a creamy filling.
- Fill the tortillas: Spoon a generous amount of the chicken and pumpkin mixture into each tortilla. Roll them up tightly and place seam-side down in a baking dish.
- Add sauce and cheese: Pour the enchilada sauce evenly over the filled tortillas, then sprinkle the shredded cheese generously on top.
- Bake the enchiladas: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy your warm pumpkin chicken enchiladas!
Notes
- You can use store-bought or homemade pumpkin purée for freshness and flavor.
- For extra flavor, add spices like cumin or chili powder to the chicken and pumpkin mixture.
- Use corn tortillas to make this recipe gluten-free if preferred.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through.
Keywords: pumpkin chicken enchiladas, chicken enchiladas, pumpkin recipes, baked enchiladas, fall dinner, comfort food
