Name: Creamy Pumpkin Chicken Enchiladas for Cozy Fall Family Dinners Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 cup Pumpkin Puree (100% pumpkin puree); 1 cup Chicken Broth; 1 cup Greek Yogurt (can substitute with sour cream); 2 tablespoons Chili Powder; 1 teaspoon Ground Cumin; 1 teaspoon Ground Coriander; 1 teaspoon Ground Cinnamon; 2 cups Shredded Chicken (rotisserie chicken for quick meal); 1 cup Sweet Potato (can substitute with butternut squash); 1 can Diced Green Chiles (jalapeños can be used for more spice); 2 cups Mexican Blend Cheese (Monterey Jack or Cheddar can be alternatives, divided); 8 pieces Corn Tortillas (flour tortillas can also be used); 1 cup Cilantro (optional for garnish)

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Introduction

These Creamy Pumpkin Chicken Enchiladas are the perfect cozy meal for fall family dinners. Combining tender chicken, sweet pumpkin, and warm spices, they offer a delicious twist on a classic favorite. This dish is creamy, comforting, and easy to prepare.

Two enchiladas rest side by side on a white plate with a thin brown rim, placed on a white marbled surface. Each enchilada is wrapped in a soft white tortilla, filled with a creamy, thick mixture that looks orange-yellow with bits of darker colors inside, possibly chicken and vegetables. The tops of the enchiladas are covered with a melted layer of yellow and white cheese, slightly gooey and stretchy. Fresh green cilantro leaves are scattered over the cheese, adding a bright pop of green color. A small pile of extra cilantro leaves is seen in the background. The plate placement and lighting give the dish a 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

Use rotisserie chicken for a quick and easy shortcut without sacrificing flavor.
Substitute sweet potato with butternut squash for a slightly different texture and flavor.
For a spicier dish, add jalapeños instead of green chiles and adjust chili powder accordingly.
Use vegetable broth and omit chicken for a vegetarian version, adding extra cheese or beans for protein.
Replace Greek yogurt with sour cream if you prefer a tangier sauce.
Flour tortillas can be used if you prefer a softer texture over corn tortillas.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave individual portions, but oven reheating helps maintain the texture better.

How to Serve

Two rolled tortillas filled with visible chunks of yellow and orange vegetables and some green herbs peek out from under a smooth, melted layer of white and light orange melted cheese, scattered with fresh green cilantro leaves on top and around. The enchiladas rest on a white plate with a thin gold rim, placed over a white marbled surface that also holds extra cilantro leaves lightly spread near 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 assemble the enchiladas a day ahead and refrigerate them covered. Bake them fresh when ready to serve for the best texture and flavor.

Can I freeze these enchiladas?

Yes, freeze the baked enchiladas in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.