These creamy pumpkin chicken enchiladas are a fun twist on a classic dish! Filled with tender chicken and a smooth pumpkin sauce, they are both comforting and delicious.
Honestly, who knew pumpkin could fit so well in enchiladas? They’re perfect for cozy dinners! I love serving them with a sprinkle of cheese and a dollop of sour cream on top—yum!
Key Ingredients & Substitutions
Chicken: Cooked, shredded chicken is essential for this dish. For convenience, rotisserie chicken works great! If you’re looking for a healthier option, shredded turkey or even beans can replace the meat.
Pumpkin Puree: Use canned pumpkin puree, not the sweetened pie filling. If fresh pumpkin is available, you can roast and puree it. Sweet potato or butternut squash purees are fantastic substitutes too!
Mexican Crema/Sour Cream: Mexican crema gives a rich flavor, but regular sour cream is just as good. If you want a lighter option, Greek yogurt works well too.
Cheddar Cheese: I love using sharp cheddar, but feel free to try Monterey Jack or even pepper jack for a kick. Vegan cheese also makes a great substitute if you’re avoiding dairy.
How Do You Ensure Your Enchiladas Are Nice and Creamy?
The key to creamy enchiladas is using a good sauce. Here’s how to keep it nice and rich:
- Mix pumpkin puree and Mexican crema (or sour cream) until smooth. This ensures the sauce coats the chicken well.
- Don’t skimp on sauce when layering. Spread some at the bottom of your dish and on top of the rolled tortillas to lock in creaminess.
Properly baking is also important. Cover with foil initially, then uncover for the last 10 minutes to let the cheese bubble without drying out the dish. Enjoy your creamy creation!
Creamy Pumpkin Chicken Enchiladas
Ingredients
- 2 cups cooked, shredded chicken breast
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup Mexican crema or sour cream
- 1 cup shredded cheddar cheese, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1/2 tsp salt (or to taste)
- 8-10 small flour tortillas (6-inch size)
- 2 tbsp olive oil or butter
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeño peppers (optional for garnish)
- Diced avocado (optional for garnish)
- Sour cream (optional for serving)
How Much Time Will You Need?
This delicious recipe requires about 15 minutes for prep time and around 25 minutes for baking, making a total of about 40 minutes from start to finish. Just gather your ingredients, and you’ll be enjoying these creamy enchiladas in no time!
Step-by-Step Instructions
1. Prepping the Oven and Dish
First things first, preheat your oven to 375°F (190°C). While it’s warming up, lightly grease a 9×13 inch baking dish to prevent sticking later on.
2. Cook the Aromatics
In a skillet, heat 2 tablespoons of olive oil or butter over medium heat. Once hot, add the chopped onion. Sauté it for about 4-5 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another minute, just until it’s fragrant. Careful not to burn it!
3. Mix the Filling
Next, grab a large bowl. Combine the cooked, shredded chicken with the sautéed onion and garlic. Stir in the ground cumin, chili powder, smoked paprika, ground black pepper, and salt until the chicken is well coated with the spices. It’ll add amazing flavor!
4. Prepare the Pumpkin Sauce
In another bowl, mix the canned pumpkin puree and Mexican crema (or sour cream) until it’s smooth and creamy. This will be the rich sauce that brings everything together.
5. Assemble the Enchiladas
Spread a small amount of the pumpkin-cream sauce on the bottom of your prepared baking dish. Now, grab a tortilla, place about 1/3 cup of the chicken mixture down the center, and roll it up tightly. Place it seam side down in the baking dish. Repeat with the remaining tortillas and chicken mixture until it’s all used up.
6. Top and Bake
Once all the enchiladas are in the dish, pour the remaining pumpkin-cream sauce evenly over the top. Don’t be shy; this is what makes it creamy! Finish by sprinkling the shredded cheddar cheese evenly over the top.
7. Bake to Perfection
Now, it’s time to bake. Pop the dish in your preheated oven and bake for about 20-25 minutes. You’re looking for the cheese to be melted and bubbly, with the edges of the tortillas slightly golden.
8. Serve It Up!
Once baked, take it out of the oven and let it cool slightly so it’s not too hot to handle. When ready to serve, garnish with fresh chopped cilantro, sliced jalapeños, diced avocado, and a dollop of sour cream if desired. Enjoy your creamy pumpkin chicken enchiladas warm!
This delightful dish combines the warm spices and creaminess of pumpkin with tender chicken wrapped in soft tortillas, topped with melted cheese. It’s the perfect comfort food and sure to impress your family and friends!
Can I Use Leftover Thanksgiving Turkey Instead of Chicken?
Absolutely! Shredded turkey works great in this recipe and adds a festive twist. Just make sure it’s cooked and shredded similar to the chicken in the recipe.
What If I Can’t Find Mexican Crema?
No problem! You can substitute Mexican crema with sour cream or even plain Greek yogurt for a healthier option. They’ll still give that creamy texture to the sauce.
Can I Freeze The Enchiladas Before Baking?
Yes! Assemble the enchiladas in the dish, cover tightly, and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight, then bake according to the recipe instructions. You may need to add a few extra minutes to the baking time.
How Can I Make These Enchiladas Spicier?
If you like it spicy, you can add diced jalapeños to the chicken mixture or sprinkle some crushed red pepper flakes on top before baking. Using pepper jack cheese instead of cheddar can also add a nice kick!
