Creamy Pumpkin Chicken Enchiladas for Cozy Fall Family Dinners Recipe
These Creamy Pumpkin Chicken Enchiladas offer a cozy and flavorful twist on traditional enchiladas, perfect for fall family dinners. The dish combines the earthiness of pumpkin puree with tender shredded chicken, sweet potatoes, and a blend of warming spices, all baked under a bubbly layer of melted Mexican cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Sauce 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
Fillings
- 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)
Tortillas and Topping
- 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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Creamy Pumpkin Sauce: In a medium bowl, whisk together pumpkin puree, chili powder, cumin, coriander, cinnamon, chicken broth, and Greek yogurt until the mixture is smooth and well combined.
- Spread Sauce Base: Pour 1 cup of the creamy pumpkin sauce into a 9 x 13-inch casserole dish, spreading it evenly to create a flavorful base layer for the enchiladas.
- Cook Sweet Potatoes: Microwave the diced sweet potatoes with 1 tablespoon of water for 3-5 minutes until they become fork-tender.
- Combine Filling: In a separate bowl, mix the cooked sweet potatoes with shredded chicken, diced green chiles, half of the Mexican blend cheese, and 1/2 cup of the creamy pumpkin sauce. Fold everything gently together to combine.
- Assemble Enchiladas: Fill each corn tortilla with the chicken and sweet potato mixture, roll them tightly, and place seam-side down in the casserole dish over the pumpkin sauce.
- Top and Bake: Pour the remaining creamy pumpkin sauce evenly over the rolled enchiladas. Sprinkle the remaining Mexican blend cheese on top to create a cheesy crust.
- Bake: Bake in the preheated oven for approximately 25 minutes or until the cheese melts and becomes bubbly and slightly golden.
- Rest and Garnish: Let the enchiladas rest for a couple of minutes after baking to set. Garnish with fresh cilantro if desired before serving.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
- Adjust chili powder and green chile amounts to suit your preferred spice level.
- Flour tortillas can be used instead of corn if preferred.
- Sweet potato can be swapped with butternut squash for a similar texture and flavor.
- Greek yogurt can be substituted with sour cream for a richer taste.
- Fresh cilantro is optional since some may not enjoy its flavor.
Keywords: pumpkin chicken enchiladas, creamy pumpkin sauce, fall dinner recipe, Mexican chicken enchiladas, sweet potato enchiladas
