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Creamy Pumpkin Chicken Enchiladas Recipe

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4.5 from 96 reviews

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.

Ingredients

Scale

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

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
  2. Prepare the filling: In a bowl, combine the cooked shredded chicken and pumpkin purée until evenly mixed, creating a creamy filling.
  3. 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.
  4. Add sauce and cheese: Pour the enchilada sauce evenly over the filled tortillas, then sprinkle the shredded cheese generously on top.
  5. 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.
  6. 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

Find it online: https://famdishes.com/creamy-pumpkin-chicken-enchiladas-recipe/