Name: Creamy Pumpkin Chicken Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 15 ounces pure pumpkin puree ((we like Libby's)); 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/8 teaspoon ground cinnamon; 1 cup chicken broth or water (plus additional as needed); 1 cup Greek yogurt; 1 medium sweet potato (cut into 1/2 inch cubes); 2 cups boneless and skinless chicken breasts (cooked and shredded); 4 ounces diced green chiles (can); 1 1/2 cups Mexican style cheese (shredded, reduced-fat); 1/4 cup cilantro (finely chopped)

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There’s something truly magical about combining the flavors of fall into a warm and inviting dish, and that’s exactly what you’ll experience with Creamy Pumpkin Chicken Enchiladas. Growing up, my family always embraced the essence of autumn with hearty meals, and this dish became a staple at our table. As the leaves turned vibrant shades of orange and gold, I remember eagerly waiting for my mom to pull these enchiladas out of the oven, their cheesy tops bubbling and fragrant with spices. The creamy pumpkin sauce infused with spices created a delightful surprise that transformed ordinary chicken into a comforting treasure.

From that first bite, the combination of flavors dances on your palate. The sweet notes of pumpkin perfectly complement the savory goodness of shredded chicken, and the warmth of spices like chili powder and cumin fill the air with a cozy aroma. I always look forward to making Creamy Pumpkin Chicken Enchiladas during the fall, especially when entertaining friends or family. It’s an incredible way to celebrate the season and bring loved ones together around the dinner table, sharing laughter and stories.

Whether you’re enjoying a casual weeknight meal or hosting a festive gathering, these enchiladas are guaranteed to impress. They’re not only easy to prepare but also deliciously satisfying, making them the perfect choice for anyone looking to indulge in a little comfort food. As you dive into this recipe, I hope you find the same joy and warmth that I do every time I make Creamy Pumpkin Chicken Enchiladas.

Recipe Snapshot

Total Time:
45 mins

Prep Time:
20 mins

Cook Time:
25 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
20 g

Diet:
Keto, Paleo, Gluten-Free

Fat:
15 g

Tools Used:
Oven, Wooden Spoon, Cutting Board, Baking Sheet, Mixing Bowl, Chef’s Knife

Why This Creamy Pumpkin Chicken Enchiladas Stands Out

There are so many reasons to love this dish, and I can’t wait to share them with you!

1. Unique Flavor Profile

The combination of pumpkin, spices, and chicken creates a flavor profile that’s truly unique. The pumpkin puree adds a creamy texture and subtle sweetness, while the spices like chili powder and ground cumin bring warmth and depth. It’s a flavor explosion that you won’t find in ordinary enchiladas!

2. Comfort Food at Its Best

There’s nothing quite like comfort food to lift your spirits, and these enchiladas are just that. The creamy sauce envelops each bite, making you feel cozy and satisfied. They’re perfect for chilly fall evenings when you need something hearty and delicious.

3. Perfect for Gatherings

Whether it’s a casual dinner with friends or a festive holiday meal, Creamy Pumpkin Chicken Enchiladas are always a hit. It’s easy to make a large batch, and they can be prepared in advance. Just pop them in the oven when guests arrive, and the delightful aroma will fill your home.

4. Healthy Ingredients

Many of the ingredients in this recipe, like Greek yogurt and sweet potatoes, are nutritious. You can feel good about serving these enchiladas, knowing they’re packed with wholesome ingredients. Plus, the use of reduced-fat cheese means you can enjoy them guilt-free!

5. Versatile and Customizable

The beauty of Creamy Pumpkin Chicken Enchiladas lies in their versatility. You can easily tweak the recipe by adding different vegetables, using a variety of cheeses, or swapping in your favorite protein. This makes it a fantastic option for anyone with dietary preferences or restrictions.

6. A Seasonal Delight

Fall is all about celebrating the bounty of harvest, and what better way to do that than with a dish that features pumpkin? This recipe embraces the spirit of the season, making it a perfect addition to your fall dinner rotation.

What to Buy for Creamy Pumpkin Chicken Enchiladas

When it comes to the ingredients for Creamy Pumpkin Chicken Enchiladas, I believe in using the best quality products to elevate the dish. Each ingredient plays a crucial role in building the flavor, texture, and overall experience. The key players in this recipe are the pumpkin puree, which brings richness and creaminess, the chicken that provides a hearty base, and the spices that add warmth and vibrancy. Together, they create a dish that’s not only delicious but also filled with wholesome goodness.

15 ounces pure pumpkin puree – This creamy base provides the essential flavor and texture for the enchiladas. It’s the star of the show!
1 teaspoon chili powder – Adds a nice kick and depth of flavor to the dish.
1/2 teaspoon ground cumin – This spice brings warmth and a hint of earthiness to the recipe.
1/2 teaspoon ground coriander – Adds a citrusy and slightly sweet flavor, enhancing the overall taste.
1/8 teaspoon ground cinnamon – This unexpected addition lends a warm sweetness that pairs beautifully with the pumpkin.
1 cup chicken broth or water – Used to adjust the consistency of the sauce, offering moisture to the enchiladas.
1 cup Greek yogurt – A creamy element that enhances the richness of the sauce while adding a healthy touch.
1 sweet potato – Cut into cubes, this adds sweetness and extra nutrients to the filling.
2 cups boneless and skinless chicken breasts – Cooked and shredded, this protein is the heart of the enchiladas.
4 ounces diced green chiles – Provides a hint of spice and flavor to the filling.
1 1/2 cups Mexican style cheese – Shredded, reduced-fat cheese adds the melty goodness on top.
8 corn tortillas – A traditional and essential component to hold all the delicious filling.
1/4 cup cilantro – Finely chopped, this fresh herb adds a burst of flavor and color to the finished dish.

Cooking Method for Creamy Pumpkin Chicken Enchiladas

Cooking Creamy Pumpkin Chicken Enchiladas is a delightful process that fills your kitchen with wonderful aromas! Follow along as I guide you through each step of this savory journey. You’ll be amazed at how simple it is to create such a comforting dish that will impress family and friends.

Start by preheating your oven to 350 degrees F. This ensures that the enchiladas will cook evenly and thoroughly.
In a medium-sized mixing bowl, combine the pumpkin puree, chili powder, ground cumin, ground coriander, ground cinnamon, chicken broth, and Greek yogurt. Stir until the mixture is well combined and has a smooth, runny sauce consistency. If it’s too thick, add a bit more broth or water as needed.
Spread 1 cup of the enchilada sauce on the bottom of a 9 x 13-inch casserole dish. This layer will help prevent the enchiladas from sticking and add flavor.
Meanwhile, place the diced sweet potato in a bowl with 1 tablespoon of water. Microwave for about 3 to 5 minutes or until it’s fork-tender. This quick method helps soften the sweet potato without needing to boil it.
In another bowl, combine the cooked sweet potato, shredded chicken, diced green chiles, and half of the cheese. Add 1/2 cup of the pumpkin enchilada sauce to this mixture and toss to coat, ensuring all ingredients are well combined.
Take each of the 8 corn tortillas and evenly distribute the chicken mixture over the center. Roll them up tightly and place them seam-side down in the prepared casserole dish, fitting them snugly together.
Pour the remaining pumpkin enchilada sauce over the top of the rolled enchiladas, spreading it evenly. Top with the remaining cheese, sprinkling it generously over the sauce for a gooey finish.
Bake the dish in the preheated oven for about 25 minutes, or until the cheese is melted and the enchilada sauce is bubbling. You’ll know it’s done when you see bubbly, golden cheese.
Once out of the oven, sprinkle the enchiladas with cilantro before serving. This fresh herb adds a pop of color and flavor that enhances the dish.

Things Worth Knowing

Consistent Sauce: If your enchilada sauce is too thick, add some more broth or water gradually until you reach your desired consistency.
Cheese Choices: Experiment with different types of cheese, such as Monterey Jack or Pepper Jack, for a unique twist on flavor.
Spice Levels: Adjust the spice level by adding more or less chili powder and green chiles based on your preference.
Make Ahead: You can assemble the enchiladas a day in advance and refrigerate them until ready to bake for a quick meal.

Ways to Adapt This Recipe

Flexibility is key when preparing Creamy Pumpkin Chicken Enchiladas. Here are some handy tips to customize this dish to your liking:

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Freezing: You can freeze the assembled enchiladas before baking. Just cover tightly with foil and store for up to 2 months. Bake straight from the freezer, adding extra time.
Vegetarian Option: For a vegetarian version, substitute the chicken with black beans or lentils for a protein-packed alternative.
Serving Suggestions: Pair these enchiladas with a fresh salad or Mexican rice for a complete meal.
Spice Variations: Add jalapeños or a dash of hot sauce for an extra kick if you like heat.
Garnishes: Top with avocado, sour cream, or additional chopped cilantro for a fresh finish.

What to Serve Alongside Creamy Pumpkin Chicken Enchiladas

When it comes to serving Creamy Pumpkin Chicken Enchiladas, there are plenty of delicious options to complement this hearty dish:

Mexican Rice: The perfect accompaniment, fluffy rice balances the creamy enchiladas and adds a comforting touch.
Black Beans: A side of seasoned black beans adds protein and pairs wonderfully with the flavors of the enchiladas.
Fresh Salad: A crisp green salad with lime vinaigrette offers a refreshing contrast to the warm enchiladas.
Guacamole: A scoop of guacamole on the side enhances the creaminess and adds a delicious flavor to each bite.
Sour Cream: A dollop of sour cream can be drizzled over the top for added richness and tang.
Occasions: These enchiladas are ideal for cozy family dinners, festive gatherings, or even as a comforting meal during the busy holiday season.
Seasonal Pairing: Embrace fall flavors by serving alongside roasted vegetables or pumpkin soup for a delightful seasonal menu.

FAQ

Absolutely! You can prepare the Creamy Pumpkin Chicken Enchiladas ahead of time. Simply assemble the enchiladas and store them covered in the refrigerator for up to 24 hours before baking. This is a great way to save time, especially if you’re hosting a meal.

If you don’t have pumpkin puree, you can use other pureed squash, like butternut squash, for a similar texture and flavor. Just ensure it’s plain and unsweetened for the best results in this recipe.

The spice level in Creamy Pumpkin Chicken Enchiladas can be adjusted to your liking. With the addition of chili powder and diced green chiles, the dish has a mild heat. If you prefer more heat, feel free to add jalapeños or extra chili powder!

Definitely! While the recipe calls for Mexican style cheese, you can substitute it with Monterey Jack, Pepper Jack, or any cheese that melts well. Each cheese will bring its unique flavor and texture to the dish.

Conclusion

In conclusion, Creamy Pumpkin Chicken Enchiladas are a delicious and comforting dish that perfectly embodies the flavors of fall. I encourage you to try making this delightful recipe for your next family gathering or special occasion. It’s a crowd-pleaser that is sure to warm hearts and bellies alike. Enjoy the process, and don’t forget to share the love with others around your table!