Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Every bite of Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce transports me to a cozy autumn evening, where the scent of spices fills the kitchen. I remember the first time I made these enchiladas; it was a chilly fall night, and I wanted to create something warm and satisfying. I had a can of pumpkin puree sitting on my shelf, waiting for the right moment to shine. With the creamy sauce and flavorful filling, these enchiladas quickly became a favorite in my household. Friends and family can’t get enough of them, and I love sharing this dish on festive occasions like Thanksgiving, where hearty flavors are always welcomed.

Ingredients Required for Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

The ingredients for Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce are thoughtfully selected to create a symphony of flavors. The star player here is the pumpkin puree, which forms the creamy sauce that envelops the enchiladas. Pairing it with black beans, chicken, and spices results in a comforting and satisfying dish.

• 1 (15 ounces) can pumpkin puree: This is the base of your creamy sauce, adding flavor and texture.
• 1 (14.5 ounce) can tomato sauce: It complements the pumpkin, enhancing the sauce’s richness.
• 1/2 cup low fat sour cream: Adds creaminess and a tangy flavor to the sauce.
• 1/3 cup water or low sodium chicken broth: Adjusts the consistency of the sauce.
• 2 cloves of garlic, minced: Infuses the sauce with aromatic flavors.
• 3 tablespoons chili powder: Brings warmth and depth to the sauce.
• 2 teaspoons cumin: Adds an earthy flavor that pairs beautifully with the other spices.
• 1/2 teaspoon red cayenne pepper: Optional for those who like a bit of heat.
• Freshly ground salt and pepper, to taste: Essential for flavor adjustment.
• 1 teaspoon olive oil: Used for sautéing the filling.
• 1/2 white onion, diced: Adds sweetness and texture to the filling.
• 1 jalapeño, seeded and minced: Introduces a mild spice and crunch.
• 2-3 cups cooked and shredded chicken breast: The protein element of the enchiladas.
• 1 (15 ounce) can of black beans, rinsed and drained: Adds fiber and heartiness to the dish.
• 12 soft corn tortillas: The vessel for our filling.
• 2 cups shredded Mexican or colby jack cheese: Melts beautifully on top of the enchiladas, adding rich flavor.

Step by Step Instructions for Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Making Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce is a fun process that brings together all the wonderful flavors. With just a few steps, you’ll have a warm meal ready to impress your guests or enjoy for yourself. Let’s dive into the cooking!

1. Begin by making the pumpkin sour cream sauce. In your food processor or blender, combine the pumpkin puree, tomato sauce, sour cream, water or broth, garlic, chili powder, cumin, and cayenne. Puree until smooth. You can also use a large bowl and whisk if you prefer. Always taste and season with salt and pepper as you go to get the perfect balance.
2. Preheat your oven to 350 degrees F. Spray a 9×13 baking dish with nonstick cooking spray. Add 3/4 cup of the pumpkin sauce to the bottom, spreading it evenly with a spatula. This prevents the bottom tortillas from sticking and adds flavor.
3. In a large bowl, place your shredded chicken and mix in 3/4 cup of the pumpkin sauce. Set this mixture aside to allow the flavors to meld together.
4. Next, make the filling. Heat a large non-stick pan over medium heat and add the olive oil. Once hot, add the onion, jalapeño, and minced garlic. Cook for 3 to 5 minutes until the onions soften and become translucent. This adds a wonderful aroma to your kitchen!
5. Remove the pan from heat and transfer the onion mixture into the bowl with the chicken. Add in the black beans and 1 cup of the pumpkin sauce, stirring well to coat all the ingredients. This filling should be flavorful and aromatic.
6. To prepare the tortillas, warm them in the microwave for about 20 seconds. This makes them more pliable and easier to roll. You can splash a little water on them before microwaving for added moisture.
7. Now, take each tortilla and place about 1/4 cup of the chicken and bean mixture in the center. Sprinkle 1 tablespoon of cheese over the filling. Roll each tortilla tightly and place them seam-side down in the baking pan.
8. Once all the enchiladas are in the pan, pour the remaining pumpkin sauce over the top of them. Make sure every tortilla is evenly coated. Finally, sprinkle the remaining 1 1/4 cups of cheese on top.
9. Bake in the preheated oven for 20 to 30 minutes until the cheese is melted and the edges of the tortillas begin to turn golden brown. You’ll know they’re ready by the bubbly cheese and enticing aroma filling your home.
10. To finish, top your enchiladas with additional sour cream, diced avocado, or fresh cilantro before serving. Enjoy this delicious dish with family and friends!

Substitutions and Tips

When it comes to making Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce, having some handy tips can elevate your cooking experience. Here are some suggestions to make this dish even better.

• Storage: Store any leftover enchiladas in an airtight container in the fridge. They’ll stay fresh for up to 3 days.
• Freezing: You can freeze the assembled enchiladas before baking. Just wrap them tightly in foil and store them in the freezer for up to 2 months.
• Pairing: These enchiladas pair well with a simple green salad or Mexican rice for a complete meal.
• Serving suggestion: Drizzle some extra pumpkin sauce over the top before serving for added creaminess.
• Enhance flavors: Adding lime juice or fresh herbs at serving can brighten the dish.

What Complements This Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

When serving Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce, consider adding a variety of sides to enhance the meal. Here’s how to make it a feast:

• Green Salad: A fresh salad with avocado, corn, and a light vinaigrette complements the richness of the enchiladas.
• Mexican Rice: Fluffy rice seasoned with cilantro and lime pairs perfectly as a side.
• Guacamole: The creamy texture of guacamole enhances the flavors and adds a refreshing element.
• Beans: A side of seasoned black beans provides added protein and flavor.
• Drinks: Serve with a refreshing drink like iced tea or lemonade to balance the spices.
• Occasions: These enchiladas are perfect for casual dinners, festive gatherings, or even holiday celebrations.

FAQ

Conclusion

The Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce are not just a meal; they embody the warmth of home cooking and the joy of sharing good food with loved ones. I encourage you to try making these enchiladas in your kitchen. They’re perfect for gatherings or cozy nights in, and with their delightful flavors, they’ll surely become a favorite. Enjoy cooking, and relish every bite of your creation!

Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

The ultimate comfort food, Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce combines creamy pumpkin sauce and hearty ingredients for a satisfying meal. Perfect for fall gatherings or an easy weeknight dinner, you won't want to miss out on this delicious dish!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 15 ounces pumpkin puree
• 1 14.5 ounce tomato sauce
• 1/2 cup low fat sour cream
• 1/3 cup water or low sodium chicken broth
• 2 cloves garlic, minced
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1/2 teaspoon red cayenne pepper use less or omit if you don't like spicy things
• 1 teaspoon olive oil
• 1/2 white onion, diced onion
• 1 jalapeño, seeded and minced jalapeño
• 2-3 cups cooked and shredded chicken breast
• 1 15 ounce black beans, rinsed and drained
• 12 soft corn tortillas corn tortillas you can also use 6 inch flour tortillas
• 2 cups shredded Mexican or colby jack cheese

Equipment

• Oven
• Wooden Spoon
• Blender
• Cutting Board
• Baking Sheet
• Food Processor
• Mixing Bowl
• Frying Pan

Method

 

1. Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, low fat sour cream, water or broth, garlic, chili powder, cumin, and red cayenne pepper; puree until smooth. You can also do this in a large bowl. Taste and season with salt and pepper.
2. Preheat oven to 350 degrees F. Spray 9x13 baking dish with nonstick cooking spray and add 3/4 cup of pumpkin sauce to the bottom; use a spatula to spread out evenly. Set pan aside.
3. Place shredded chicken in large bowl and add 3/4 cup of the pumpkin-sour cream sauce to it. Set aside.
4. Next make the filling: Heat large non-stick pan over medium heat and add olive oil. Add onion, jalapeño and minced garlic and cook 3-5 minutes or until onions begin to soften.
5. Remove from heat and transfer into the bowl with the chicken, then add in the black beans and 1 cup of the pumpkin sauce. Stir to coat the filling.
6. Next warm tortillas in microwave for about 20 seconds so they are easier to roll. You can splash a little water on them before microwaving to make them more pliable.
7. Then, place about 1/4 cup mixture on each tortilla. Sprinkle 1 tablespoon of cheese in each tortilla. Roll each tortilla and place seam side down in baking pan. Pour remaining pumpkin sauce on top of all the tortillas and then sprinkle remaining 1 1/4 cup cheese on top.
8. Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown. Top with sour cream, avocado, or cilantro.

Notes

• Tip 1: If you are having a hard time rolling the corn tortillas, try dipping them in the pumpkin sour cream sauce first before you fill them. It should help to make them easier to roll!
• Tip 2: See the full post for ways to customize your enchiladas, plus freezing instructions!

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.