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Pumpkin Chicken Enchiladas Recipe

Pumpkin Chicken Enchiladas Recipe
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★★★★★

4.9 from 20 reviews

These Pumpkin Chicken Enchiladas combine tender shredded rotisserie chicken with creamy pumpkin puree and warm spices, all wrapped in soft corn tortillas and baked with melted Monterey Jack cheese. This comforting dish offers a perfect balance of savory and subtly sweet flavors, making it a unique twist on classic enchiladas perfect for fall or any time you crave a hearty, flavorful meal.

Ingredients

Scale

Chicken Filling

  • 1 rotisserie chicken, skin removed, meat shredded
  • 1/2 cup thinly sliced green onions (scallions)
  • 1/2 cup sour cream
  • Coarse salt and ground black pepper, to taste

Pumpkin Sauce

  • 1 can (15 ounces) pumpkin puree
  • 2 1/2 cups chicken broth
  • 4 cloves garlic, peeled
  • 1 jalapeño (ribs and seeds removed for less heat, optional)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper

Enchiladas

  • 9 (6-inch) soft white corn tortillas
  • 1 1/2 cups grated Monterey Jack cheese (about 6 ounces)

Optional Garnishes

  • sliced avocado
  • fresh cilantro leaves
  • additional sour cream
  • extra sliced green onions (scallions)

Instructions

  1. Prepare the filling: Preheat your oven to 425 degrees F. In a medium bowl, combine the shredded rotisserie chicken with sour cream and thinly sliced green onions. Season this mixture generously with coarse salt and freshly ground black pepper to taste, and set aside to let the flavors meld.
  2. Make the pumpkin sauce: In a blender, combine pumpkin puree, peeled garlic cloves, jalapeño (if using), chili powder, chicken broth, ground cinnamon, 2 teaspoons salt, and 1/4 teaspoon black pepper. Blend until the sauce is smooth and well combined. Pour 1 cup of this sauce into the bottom of a baking dish.
  3. Prepare tortillas for rolling: Pour a second cup of the pumpkin sauce onto a plate. This will be used for dipping each tortilla to soften and flavor them before filling.
  4. Assemble the enchiladas: Dip each side of a corn tortilla into the pumpkin sauce on the plate, then fill with about 1/3 cup of the chicken mixture. Roll it up snugly and place it seam-side down in the prepared baking dish. Repeat this process for all 9 tortillas, arranging them neatly in the dish.
  5. Add remaining sauce and cheese: Pour the remaining pumpkin sauce evenly over the rolled enchiladas, making sure they are all covered. Sprinkle the grated Monterey Jack cheese generously over the top.
  6. Bake the enchiladas: Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the cheese is melted, golden, and bubbly, and the sauce is heated through.
  7. Serve: Allow the enchiladas to cool for about 5 minutes after baking. Top with sliced avocado, fresh cilantro, additional green onions, and serve with extra sour cream on the side for added creaminess and flavor.

Notes

  • If you prefer less heat, remove the jalapeño seeds and ribs completely, or omit the jalapeño altogether.
  • Use soft white corn tortillas for authentic flavor and texture, but flour tortillas can be substituted if preferred.
  • Rotisserie chicken is a time saver, but you can use cooked shredded chicken breast as an alternative.
  • Adjust seasoning in the chicken filling and sauce according to your taste before assembling.
  • These enchiladas are great for making ahead; assemble and refrigerate, then bake just before serving.

Nutrition

Keywords: pumpkin chicken enchiladas, pumpkin recipes, chicken enchiladas, Mexican-inspired dishes, fall recipes

Find it online: https://kitchenbyclara.com/pumpkin-chicken-enchiladas-recipe/