Name: Creamy Pumpkin Chicken Enchiladas for Cozy Fall Family Dinners Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 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; 1 cup Greek Yogurt; 2 cups Shredded Chicken (rotisserie chicken recommended); 1 cup Sweet Potato (can substitute with butternut squash); 1 can Diced Green Chiles (jalapeños can be used for more spice); 1/2 cup Mexican Blend Cheese (for mixing); 8 pieces Corn Tortillas (flour tortillas can also be used); 1 1/2 cups Mexican Blend Cheese (for topping); 1 cup Cilantro (optional, for garnish)

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Introduction

These Creamy Pumpkin Chicken Enchiladas are a delicious way to enjoy cozy fall flavors with your family. Combining tender shredded chicken with a rich pumpkin sauce, this dish offers a comforting twist on classic enchiladas that everyone will love.

Two rolled tortillas filled with shredded chicken and a creamy orange sauce are placed side by side on a white plate. The top is covered with a melted mix of white and orange cheese, giving a rich, gooey texture. Fresh green cilantro leaves are scattered on top, adding a fresh color contrast. The plate sits on a white marbled surface, enhancing the dish's warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C).
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.
Step 3: Pour 1 cup of the creamy pumpkin sauce into a 9 x 13-inch casserole dish and spread it evenly.
Step 4: Cook the diced sweet potatoes in the microwave with 1 tablespoon of water for about 3-5 minutes until fork-tender.
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.
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.
Step 7: Pour the remaining pumpkin sauce over the rolled tortillas and sprinkle the rest of the Mexican blend cheese on top.
Step 8: Bake in the preheated oven for about 25 minutes, or until the cheese is melted and bubbly.
Step 9: Let the enchiladas rest for a couple of minutes before garnishing with fresh cilantro.

Tips & Variations

For a vegetarian version, use vegetable broth and substitute shredded chicken with sautéed mushrooms or beans.
Adjust chili powder and jalapeños to control the spice level according to your preference.
Flour tortillas create a softer texture if you prefer over corn tortillas.
Adding a squeeze of fresh lime juice before serving brightens the flavors.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through and the cheese is bubbly, or microwave individual servings until hot.

How to Serve

Two rolled enchiladas lie side by side on a white plate with a thin gold rim, placed on a white marbled surface. The bottom layer is made of light beige tortillas tightly wrapped around a visible filling of orange chunks and some black beans. The middle layer is covered in smooth orange sauce with some small textured patches, while the top layer features melted cheese that is white and golden yellow, with fresh green cilantro leaves scattered evenly over the cheese and around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can prepare the enchiladas and assemble them in the casserole dish in advance. Cover and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze the enchiladas?

Absolutely. Assemble the enchiladas and freeze them before baking. Wrap tightly with foil and freeze for up to 2 months. Bake from frozen, covering with foil for the first part of baking to ensure even heating.