Print

Creamy Pumpkin Chicken Enchiladas for Cozy Fall Family Dinners Recipe

Print Recipe

★★★★★

4.6 from 390 reviews

These Creamy Pumpkin Chicken Enchiladas offer a cozy twist on a classic Mexican dish, combining the rich flavors of pumpkin puree with shredded chicken, sweet potatoes, and a blend of warm spices. Perfect for fall family dinners, this recipe features tender rolled enchiladas baked to perfection with a creamy pumpkin sauce and melted cheese topping.

Ingredients

Scale

Sauce:

  • 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

Filling:

  • 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)

Others:

  • 8 pieces Corn Tortillas (flour tortillas can also be used)
  • 1 cup Cilantro (optional for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
  2. Prepare Sauce: In a medium mixing bowl, whisk together the pumpkin puree, chili powder, ground cumin, ground coriander, ground cinnamon, chicken broth, and Greek yogurt until the mixture is smooth and well combined.
  3. Spread Sauce: Pour 1 cup of the creamy pumpkin sauce into a 9 x 13-inch casserole dish and spread it evenly across the bottom to prevent sticking and add flavor.
  4. Cook Sweet Potatoes: Place diced sweet potatoes with 1 tablespoon of water in a microwave-safe bowl and microwave for about 3-5 minutes until fork-tender. Drain any remaining water.
  5. Mix Filling: In a separate bowl, combine the cooked sweet potatoes, shredded chicken, diced green chiles, and half of the Mexican blend cheese. Fold in 1/2 cup of the creamy pumpkin sauce to incorporate flavors.
  6. Assemble Enchiladas: Fill each corn tortilla with the chicken and sweet potato mixture, roll them up tightly, and place them seam-side down in the prepared casserole dish.
  7. Add Sauce and Cheese: Pour the remaining pumpkin sauce evenly over the rolled tortillas and sprinkle the remaining Mexican blend cheese on top to create a creamy, cheesy surface.
  8. Bake: Bake in the preheated oven for about 25 minutes, or until the cheese is melted, bubbly, and slightly golden.
  9. Rest and Garnish: Allow the enchiladas to rest for a couple of minutes before garnishing with fresh cilantro if desired. Serve warm and enjoy.

Notes

  • Use rotisserie chicken for a quicker preparation, or cook your own chicken for fresher flavor.
  • Jalapeños can replace diced green chiles for an extra spicy kick.
  • Sweet potatoes can be substituted with butternut squash for a slightly different texture and flavor.
  • Greek yogurt can be swapped with sour cream if preferred for a tangier taste.
  • Flour tortillas can be used instead of corn if preferred or to prevent cracking.
  • Fresh cilantro is optional as some people dislike its flavor; it can also be added just before serving.
  • Ensure sweet potatoes are soft before mixing to guarantee a creamy filling.

Keywords: pumpkin chicken enchiladas, creamy pumpkin sauce, fall dinner recipe, Mexican enchiladas, sweet potato enchiladas

Find it online: https://nataliereeve.com/creamy-pumpkin-chicken-enchiladas-for-cozy-fall-family-dinners-recipe/