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Creamy Pumpkin Chicken Enchiladas for Cozy Fall Family Dinners Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/creamy-pumpkin-chicken-enchiladas-for-cozy-fall-family-dinners-recipe/