There’s something magical about the combination of tender chicken, creamy pumpkin, and melted cheese all wrapped up in soft tortillas and baked to perfection. These Easy Pumpkin Chicken Enchiladas bring a delightful autumn twist to a classic Mexican favorite, creating a dish that’s both comforting and surprisingly simple to make. The natural sweetness of pumpkin puree blends beautifully with savory spices and tangy cheese, creating layers of flavor that will have everyone at your table asking for seconds. Whether you’re looking for a weeknight dinner solution or planning a cozy gathering with friends, this recipe delivers restaurant-quality results without the hassle.
Serving Quantity: 6 servings (12 enchiladas)
Cooking Time: 45 minutes (15 minutes prep, 30 minutes baking)
Nutritional Information per serving:
1. Calories: 420
2. Protein: 32g
3. Carbohydrates: 38g
4. Fat: 16g
5. Fiber: 5g
6. Sugar: 6g
7. Sodium: 780mg
Ingredients You Need:
1. 3 cups cooked, shredded chicken
2. 1 can (15 ounces) pumpkin puree
3. 1 cup sour cream
4. 2 cups shredded Mexican cheese blend (divided)
5. 12 small flour tortillas
6. 1 small onion, diced
7. 3 garlic cloves, minced
8. 2 teaspoons chili powder
9. 1 teaspoon cumin
10. 1/2 teaspoon cinnamon
11. 2 tablespoons olive oil
12. Salt and pepper to taste
13. Fresh cilantro for garnish
Prepare the Pumpkin Sauce
Heat the olive oil in a large pan over medium heat. Add the diced onion and cook for about 4 minutes until it becomes soft and translucent. Toss in the minced garlic and stir for another minute until fragrant. Now add the pumpkin puree, sour cream, chili powder, cumin, and cinnamon to the pan. Stir everything together until the sauce is smooth and well combined. Let it simmer gently for 3 to 4 minutes, then season with salt and pepper according to your taste. The sauce should be creamy and slightly thick, coating the back of a spoon nicely.
Mix the Filling
Remove the pan from heat and scoop out about 1 cup of the pumpkin sauce into a large mixing bowl. Add your shredded chicken and 1 cup of the shredded cheese to this bowl. Mix everything together thoroughly so the chicken is evenly coated with the pumpkin mixture. This creates a moist, flavorful filling that won’t dry out during baking.
Preheat and Prepare Your Baking Dish
Turn your oven to 350 degrees Fahrenheit to preheat. Take a 9×13 inch baking dish and spread a thin layer of the remaining pumpkin sauce across the bottom. This prevents the enchiladas from sticking and adds extra flavor to every bite.
Assemble the Enchiladas
Warm your tortillas slightly in the microwave for about 20 seconds to make them more pliable and easier to roll without cracking. Take one tortilla and spoon about a quarter cup of the chicken filling down the center. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat this process with all remaining tortillas, arranging them snugly next to each other in the dish.
Add the Topping
Pour the rest of the pumpkin sauce evenly over all the rolled enchiladas, making sure each one gets a good coating. Sprinkle the remaining 1 cup of shredded cheese over the top, covering the enchiladas completely. The cheese will melt into a gorgeous golden layer during baking.
Bake to Perfection
Place your baking dish in the preheated oven and bake for 25 to 30 minutes. You’ll know they’re ready when the cheese is melted, bubbly, and starting to turn golden brown around the edges. The sauce should be bubbling gently around the sides of the dish.
Garnish and Serve
Remove the enchiladas from the oven and let them rest for about 5 minutes before serving. This allows the filling to set slightly, making them easier to serve. Sprinkle fresh chopped cilantro over the top for a pop of color and freshness. Serve hot with your favorite toppings like extra sour cream, diced avocado, or a squeeze of lime juice.
Helpful Tips for Success:
1. To save time, use a store-bought rotisserie chicken or leftover cooked chicken from a previous meal.
2. You can prepare the filling a day ahead and store it covered in the refrigerator until you’re ready to assemble.
3. If you prefer a spicier version, add a diced jalapeño to the sauce or use pepper jack cheese instead of the Mexican blend.
4. Make sure not to overfill the tortillas as this makes them difficult to roll and they may burst open during baking.
5. Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
6. For a lighter version, use Greek yogurt instead of sour cream and reduce the amount of cheese.
7. If your pumpkin sauce seems too thick, thin it out with a splash of chicken broth until you reach your desired consistency.
