Description
Hey kitchen friends! Olivia here, ready to warm you up with these Creamy Pumpkin Chicken Enchiladas — shredded chicken bathed in velvety pumpkin, tucked into soft tortillas, and smothered with smoky chipotle sauce. Baked until golden and bubbly, these enchiladas are fall’s answer to comfort food with a spicy, seasonal twist. Easy to make and perfect for any occasion, they’ll have your kitchen smelling like a bonfire-spiced dream. Let’s get cooking!
Ingredients
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2 cups cooked shredded chicken (rotisserie or leftover turkey)
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1 cup pumpkin purée (not pie filling; butternut squash purée works too)
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½ cup sour cream (or coconut cream for vegan)
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1–2 chipotle peppers in adobo (start with 1 for mild heat)
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½ tsp cumin
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½ tsp smoked paprika
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¼ tsp garlic powder (or 1 tsp fresh minced garlic)
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Salt & pepper, to taste
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8 small flour tortillas (or warmed corn tortillas for gluten-free)
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1 cup shredded Monterey Jack cheese (or pepper jack for extra kick)
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¼ cup chopped fresh cilantro (or parsley/green onions)
Instructions
1. Preheat Oven:
Set oven to 375°F (190°C). Grease a baking dish.
2. Blend the Sauce:
In a blender, combine pumpkin purée, sour cream, chipotle pepper(s), cumin, smoked paprika, garlic powder, salt, and pepper. Optional: add 1 tbsp adobo sauce from the chipotle can for extra smoky depth. Blend until smooth. Taste and adjust heat or seasoning.
3. Mix Chicken Filling:
In a bowl, toss shredded chicken with ½ cup of the sauce and a handful of cheese. Let sit 5 minutes to absorb flavors.
4. Roll Enchiladas:
Warm tortillas briefly to prevent cracking. Spoon filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish. Pack snugly.
5. Sauce & Cheese:
Pour remaining sauce evenly over the enchiladas. Sprinkle remaining cheese on top.
6. Bake:
Bake uncovered for 20–25 minutes until cheese is melted, bubbly, and slightly golden. Tent with foil if cheese browns too fast.
7. Garnish & Serve:
Sprinkle with fresh cilantro. Let rest 5 minutes before serving to thicken the sauce.
Notes
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Vegetarian: Swap chicken for roasted sweet potatoes and black beans.
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Turkey Twist: Use leftover turkey and add ¼ tsp sage to sauce.
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Lightened Up: Use Greek yogurt instead of sour cream and low-fat cheese.
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Add Corn: Fold roasted corn into the filling for sweetness and texture.
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Crunchy Topping: Sprinkle toasted pepitas on top before baking.
- Prep Time: 15 mins
- Cook Time: 20–25 minutes
Nutrition
- Calories: 280 cal Per Enchilada
- Fat: 13g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g