Creamy Pumpkin Chicken Enchiladas for Cozy Fall Family Dinners Recipe

Introduction

Creamy Pumpkin Chicken Enchiladas are a comforting and flavorful dish perfect for cozy fall family dinners. Combining the earthiness of pumpkin with tender chicken and warm spices, this recipe brings a unique twist to a classic Mexican favorite. It’s easy to prepare and sure to become a seasonal staple.

Ingredients

• 1 cup Pumpkin Puree (100% pumpkin puree)
• 2 cups Shredded Chicken (Rotisserie chicken for quick meal)
• 1 can Diced Green Chiles (Jalapeños can be used for more spice)
• 1 cup Sweet Potato (Can substitute with butternut squash)
• 1 cup Chicken Broth (Use vegetable broth for vegetarian option)
• 1 cup Greek Yogurt (Can substitute with sour cream)
• 2 tablespoons Chili Powder (Adjust according to spice preference)
• 1 teaspoon Ground Cumin (Cilantro can be a nice alternative)
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cinnamon (Enhances the dish without sweetness)
• 8 pieces Corn Tortillas (Flour tortillas can also be used)
• 2 cups Mexican Blend Cheese (Monterey Jack or Cheddar can be alternatives)
• 1 cup Cilantro (Optional for those who dislike its taste)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a medium mixing bowl, whisk together the pumpkin puree, chili powder, ground cumin, ground coriander, ground cinnamon, chicken broth, and Greek yogurt until smooth.
3. Step 3: Pour 1 cup of the creamy pumpkin sauce into a 9 x 13-inch casserole dish and spread it evenly.
4. Step 4: Cook the diced sweet potatoes in the microwave with 1 tablespoon of water for about 3-5 minutes until fork-tender.
5. Step 5: Mix cooked sweet potatoes, shredded chicken, diced green chiles, and half of the Mexican blend cheese in a separate bowl. Fold in 1/2 cup of the creamy pumpkin sauce.
6. Step 6: Fill each corn tortilla with the chicken and sweet potato mixture, rolling them up tightly and placing them seam-side down in the casserole dish.
7. Step 7: Pour the remaining pumpkin sauce over the rolled tortillas and sprinkle the rest of the Mexican blend cheese on top.
8. Step 8: Bake in the preheated oven for about 25 minutes, or until the cheese is melted and bubbly.
9. Step 9: Let the enchiladas rest for a couple of minutes before garnishing with fresh cilantro.

Tips & Variations

• For extra spice, substitute diced green chiles with jalapeños or add a pinch of cayenne pepper to the pumpkin sauce.
• Use butternut squash instead of sweet potato for a slightly different texture and sweetness.
• Vegetarian option: replace chicken broth with vegetable broth and omit the chicken, possibly adding black beans for protein.
• Greek yogurt can be swapped with sour cream for a creamier texture and tangier flavor.
• Flour tortillas work well if you prefer a softer wrap instead of corn tortillas.

Storage

Store leftover enchiladas covered in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, or microwave individual portions for 2-3 minutes. The texture is best when reheated in the oven to keep the cheese melty and the edges slightly crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day ahead and keep them covered in the refrigerator. Bake them fresh when ready to serve for the best texture and flavor.

Can I freeze Creamy Pumpkin Chicken Enchiladas?

Yes, freeze the assembled enchiladas before baking in a freezer-safe container. Thaw overnight in the refrigerator before baking as directed. Freezing may slightly change the texture but they will still be delicious.

Creamy Pumpkin Chicken Enchiladas for Cozy Fall Family Dinners Recipe

Print Recipe

★★★★★

5 from 147 reviews

These Creamy Pumpkin Chicken Enchiladas offer a cozy and comforting twist on classic enchiladas, perfect for fall family dinners. Combining the rich flavors of pumpkin puree with shredded chicken, sweet potatoes, and a blend of warm spices, this dish is baked to perfection with melty cheese and a creamy sauce that’s both hearty and flavorful.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 enchiladas, serves 4-6 1x
• Category: Entree
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Enchilada Sauce and Filling

• 1 cup Pumpkin Puree (100% pumpkin puree)
• 2 tablespoons Chili Powder (adjust to taste)
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cinnamon
• 1 cup Chicken Broth (vegetable broth for vegetarian option)
• 1 cup Greek Yogurt (or substitute with sour cream)
• 1 cup Sweet Potato (cubed, can substitute with butternut squash)
• 2 cups Shredded Chicken (rotisserie chicken recommended)
• 1 can Diced Green Chiles (jalapeños for more spice)
• 1/2 of 2 cups Mexican Blend Cheese (Monterey Jack or Cheddar)

Enchiladas and Garnish

• 8 pieces Corn Tortillas (flour tortillas can be used)
• Remaining 1 1/2 cups Mexican Blend Cheese
• 1 cup Cilantro (optional, for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
2. Prepare Pumpkin Sauce: In a medium mixing bowl, whisk together pumpkin puree, chili powder, ground cumin, ground coriander, ground cinnamon, chicken broth, and Greek yogurt until the mixture is smooth and creamy.
3. Layer Sauce in Dish: Pour 1 cup of the creamy pumpkin sauce into a 9 x 13-inch casserole dish and spread evenly to form the base layer.
4. Cook Sweet Potatoes: Place cubed sweet potatoes with 1 tablespoon of water in the microwave and cook for 3-5 minutes until fork-tender.
5. Prepare Filling Mixture: In a separate bowl, combine 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 for added moisture and flavor.
6. Assemble Enchiladas: Spoon the chicken and sweet potato filling onto each corn tortilla, roll them tightly, and arrange seam-side down in the casserole dish over the pumpkin sauce layer.
7. Add Remaining Sauce and Cheese: Pour the remaining pumpkin sauce evenly over the rolled tortillas and sprinkle the rest of the Mexican blend cheese on top.
8. Bake: Place the casserole dish in the preheated oven and bake for about 25 minutes, or until the cheese is melted, bubbly, and slightly golden.
9. Rest and Garnish: Remove the enchiladas from the oven and allow them to rest for a few minutes. Garnish with fresh cilantro before serving, if desired.

Notes

• Use rotisserie chicken to save time; you can also cook and shred your own chicken breast or thighs.
• Substitute sweet potato with butternut squash for a different flavor and texture.
• For a vegetarian version, replace chicken broth with vegetable broth and omit chicken or substitute with beans or tofu.
• Adjust chili powder and jalapeños to regulate spiciness as preferred.
• If gluten sensitivity is a concern, ensure tortillas and broth are gluten-free.
• You can swap Greek yogurt for sour cream for a creamier texture with slight tang.
• Allowing enchiladas to rest after baking helps the filling set and flavors meld.

Keywords: Pumpkin Chicken Enchiladas, Fall Dinner, Cozy Recipes, Thanksgiving Leftovers, Mexican Enchiladas, Sweet Potato Enchiladas, Creamy Pumpkin Sauce