Name: Deliciously Creamy Pumpkin Chicken Enchiladas for a Cozy Dinner
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup pumpkin puree (100% pumpkin puree); 1 tbsp chili powder (adjust to taste); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cinnamon; 1 cup chicken broth (or water); 1 cup Greek yogurt; 1 cup sweet potato (cubed); 2 cups cooked and shredded chicken breasts (or rotisserie chicken); 1 can diced green chiles (adjust to preference); 1 cup Mexican style cheese (for topping); 8 pieces corn tortillas (warmed); 1 bunch cilantro (sprinkle generously)

Jump to Recipe Print Recipe

As I stirred the velvety pumpkin sauce, the kitchen filled with an inviting warmth that instantly whisked me away to cozy evenings spent with family. My take on Creamy Pumpkin Chicken Enchiladas offers a comforting twist on a classic Tex-Mex favorite, combining the earthy sweetness of pumpkin with tender shredded chicken. This gluten-free and kid-friendly recipe not only comes together quickly but also turns weeknight dinners into delightful family feasts. Imagine serving up these creamy enchiladas, draped in a luscious sauce and topped with melted cheese—each bite a testament to the joy of homemade meals. Ready to impress your loved ones with a dish that’s both delicious and nutritious? Let’s dive into the recipe!

Why are Creamy Pumpkin Chicken Enchiladas a must-try?

Unique Flavor Fusion: The combination of pumpkin and Tex-Mex spices creates a delightful contrast that’s both sweet and savory.

Kid-Friendly Appeal: Even the pickiest eaters will love this twist on enchiladas—a comforting dish that promises smiles at the dinner table.

Quick and Easy: Perfect for busy weeknights, these enchiladas can be prepared in no time, allowing you to savor more moments with your family.

Gluten-Free Goodness: Enjoy the same hearty texture without the gluten, making them suitable for those with dietary restrictions.

Impress Your Guests: This dish is sure to be a conversation starter at your next gathering, offering friends a gourmet dining experience right at home.

For those who enjoy delicious, homemade meals, these enchiladas are a perfect way to transform a classic recipe into something truly extraordinary!

Creamy Pumpkin Chicken Enchiladas Ingredients

• Here’s what you need to create these delightful enchiladas!

For the Sauce

Pumpkin Puree – Provides the creamy base and slight sweetness; choose 100% pumpkin puree to avoid added sugars.
Chili Powder – Adds a smoky heat and depth of flavor; adjust to your taste for the perfect spice level.
Ground Cumin – Enhances the savory aspect of the dish with its rich, earthy flavor.
Ground Coriander – Complements the other spices with a fresh, slightly citrusy note.
Ground Cinnamon – A unique touch that adds warmth and complexity, traditionally used in some Mexican dishes.
Chicken Broth – Adds moisture and flavor; you can substitute with water in a pinch.
Greek Yogurt – Provides creaminess and tang; a healthier alternative to sour cream.

For the Filling

Sweet Potato – Adds natural sweetness and texture; feel free to omit if desired.
Cooked and Shredded Chicken Breasts – Your primary protein source; substitute with rotisserie chicken for convenience.
Diced Green Chiles – Introduces a mild heat and earthy flavor; adjust based on personal preference.
Mexican Style Cheese – For topping; consider using reduced-fat cheese for a lighter option.
Corn Tortillas – Essential for traditional texture; ensure they are warmed slightly before rolling to prevent cracking.

For Garnish

Cilantro – Adds a fresh herbal note; sprinkle generously on top before serving to enhance flavor and presentation.

Get ready to whip up these mouthwatering Creamy Pumpkin Chicken Enchiladas, a dish that brings comfort and smiles to your dinner table!

Step‑by‑Step Instructions for Creamy Pumpkin Chicken Enchiladas

Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This temperature ensures the enchiladas bake evenly and the cheese melts to perfection. Meanwhile, gather your casserole dish, measuring cups, and mixing bowls, preparing your workspace for the delicious Creamy Pumpkin Chicken Enchiladas ahead.

Step 2: Prepare the Sauce
In a medium mixing bowl, combine the pumpkin puree, chili powder, ground cumin, ground coriander, ground cinnamon, chicken broth, and Greek yogurt. Stir until smooth and creamy, ensuring all ingredients are well incorporated. Adjust the thickness of your sauce by adding more broth if needed, creating a velvety texture that will envelop the enchiladas beautifully.

Step 3: Assemble the Base
Spread 1 cup of the prepared pumpkin sauce evenly across the bottom of a 9 x 13-inch casserole dish. This layer not only adds flavor but prevents the enchiladas from sticking to the dish while they bake. You’ll want to see a light sheen of sauce glistening beneath, ready to support the filling that will come next.

Step 4: Cook the Sweet Potato
Next, place cubed sweet potato in a microwave-safe bowl with a splash of water, covering it to steam efficiently. Microwave on high for about 3-5 minutes, or until the sweet potato is fork-tender. This step adds a natural sweetness and essential texture to your filling, giving your Creamy Pumpkin Chicken Enchiladas a delightful twist.

Step 5: Mix the Filling
In a separate bowl, mix the cooked sweet potato, shredded chicken, diced green chiles, and half of your Mexican-style cheese. Pour in ½ cup of the pumpkin sauce and stir well until everything is perfectly combined. This savory mixture is the heart of your enchiladas, ensuring each bite is packed with flavor.

Step 6: Fill the Tortillas
Warm the corn tortillas slightly to prevent cracking, making them pliable for rolling. Spoon the chicken and sweet potato mixture into the center of each tortilla, then roll them tightly and place them seam-side down in the prepared casserole dish. Repeat this process until all the filling is used, creating a cozy row of enchiladas.

Step 7: Top with Sauce and Cheese
Pour the remaining pumpkin sauce generously over the rolled enchiladas, ensuring they are well-coated. Sprinkle the rest of the Mexican-style cheese evenly on top for that perfect golden finish. This layer of cheese will melt beautifully, creating a delightful crust over your Creamy Pumpkin Chicken Enchiladas.

Step 8: Bake to Perfection
Place the casserole dish in the preheated oven and bake for 25 minutes, or until the cheese is melted and bubbly, with a lovely golden hue on top. The enticing aroma will fill your kitchen, letting you know that a comforting meal is just moments away.

Step 9: Garnish and Serve
Once baked, remove the dish from the oven and let the enchiladas rest for a few minutes before serving. Garnish with fresh cilantro for a pop of color and flavor. Now, you’re ready to delight your family with these delectable Creamy Pumpkin Chicken Enchiladas that are sure to be a hit at the dinner table!

What to Serve with Creamy Pumpkin Chicken Enchiladas

Create the perfect dinner experience with these vibrant sides that will elevate your creamy enchiladas to a new level of deliciousness.

Mexican Rice: Fluffy and lightly spiced, it’s the classic companion to enchiladas, soaking up any extra sauce beautifully and adding heartiness to your meal.
Fresh Green Salad: A crunchy salad with a citrusy vinaigrette provides a refreshing counterbalance to the creamy enchiladas, adding vibrant colors and textures to your plate. The crispness of the greens is delightful against the comforting warmth of the dish.
Guacamole: Creamy, rich guacamole enhances every bite, while its coolness pairs perfectly with the warmth of the enchiladas. The rich avocado flavor adds a touch of luxury to your meal.
Black Beans: A protein-packed side that offers a mild earthiness, complementing the enchiladas’ creamy pumpkin sauce. You can serve them warm or chilled for variety.
Roasted Corn: Sweet, caramelized corn lends a lovely texture and sweetness that highlights the pumpkin while adding a touch of seasonal charm.
Aguas Frescas: Refreshing beverages made from fruits like hibiscus or mango are perfect for cutting through the creaminess of the enchiladas and brightening up your dining experience.
Churros: For dessert, these crispy pastries dusted with sugar and cinnamon provide a delightful sweet ending that brings a festive touch to the meal, perfectly rounding out the flavors.

Expert Tips for Creamy Pumpkin Chicken Enchiladas

Choose Pure Pumpkin: Always use 100% pumpkin puree to avoid unwanted sugars and artificial ingredients that can alter the flavor of your Creamy Pumpkin Chicken Enchiladas.
Warm Tortillas: Gently warm the corn tortillas before filling to keep them pliable; this prevents cracking and ensures easy rolling.
Taste Your Spices: Adjust the chili powder and green chiles according to your family’s spice tolerance. Taste each element to achieve the perfect balance for your Creamy Pumpkin Chicken Enchiladas.
Layer the Sauce: Don’t skimp on the sauce at the bottom of the dish; this adds moisture and prevents sticking while enhancing flavor.
Rest Before Serving: Let the enchiladas sit for a few minutes after baking. This allows the flavors to meld and makes it easier to serve them neatly.

Make Ahead Options

These Creamy Pumpkin Chicken Enchiladas are perfect for busy weeknights and meal prep! You can prepare the filling (shredded chicken, sweet potato, and spices) and store it in the refrigerator for up to 3 days. Simply mix it with half of the pumpkin sauce before assembling the enchiladas. Additionally, you can roll the filled tortillas and place them in the casserole dish, then cover and refrigerate for up to 24 hours prior to baking. When ready to serve, pour the remaining sauce over the enchiladas, sprinkle with cheese, and bake directly from the fridge for 25 minutes. This way, you’ll have a delicious, homemade meal that tastes just as fresh!

Creamy Pumpkin Chicken Enchiladas Variations

Feel free to sprinkle your own magic on these delightful enchiladas, exploring exciting twists and swaps!

Turkey Twist: Substitute shredded chicken with shredded turkey for a delicious post-holiday dish. This option is ideal for using up leftover turkey without sacrificing flavor!
Black Bean Boost: Incorporate black beans or corn into the filling for added texture, flavor, and a burst of nutrition. It pairs beautifully with the creamy pumpkin sauce!
Butternut Squash Swap: For a different taste, use butternut squash or sweet corn puree in place of pumpkin. This change offers a lovely sweetness while keeping the dish unique.
Cheesy Variation: Switch out Mexican cheese for a blend that includes pepper jack for an extra kick. The melted heat adds a zing that pairs beautifully with pumpkin!
Vegetarian Delight: Omit the chicken entirely and add sautéed spinach or bell peppers for a scrumptious veggie option. It’s a fantastic way to embrace fall flavors while catering to meat-free diets.
Spice It Up: If you enjoy some heat, mix in diced jalapeños with the filling or opt for spicy green chiles. Feel free to adjust according to your family’s preferences!
Crossover-inspiration: For a Tex-Mex twist, consider adding taco seasoning to the filling for an added profile. This will elevate your enchiladas to a new level of deliciousness!

For even more flavor exploration, try serving these enchiladas with sides like Poblano Chicken Tacos or a fresh green salad for a complete meal experience. Each variation promises a cozy, fulfilling dinner all your loved ones will enjoy!

How to Store and Freeze Creamy Pumpkin Chicken Enchiladas

Fridge: Store leftover enchiladas in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes to bring back the creamy texture.

Freezer: For longer storage, freeze assembled enchiladas before baking. Wrap tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw overnight in the fridge when ready to bake.

Reheating: If already baked and frozen, reheat directly from the freezer at 350°F (175°C) for 30-35 minutes. Cover with foil to prevent over-browning of the cheese.

Serving Tips: Garnish with fresh cilantro just before serving to enhance flavor and presentation after reheating, ensuring your Creamy Pumpkin Chicken Enchiladas maintain their delightful appeal.

Creamy Pumpkin Chicken Enchiladas Recipe FAQs

What type of pumpkin puree should I use?
Absolutely! It’s essential to choose 100% pumpkin puree for your Creamy Pumpkin Chicken Enchiladas. Avoid pumpkin pie filling as it has added sugars and spices that can alter the flavor. Look for cans labeled “pure pumpkin” at your local grocery store.

How should I store the leftovers?
Very simple! You can keep leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, just place them in a preheated oven at 350°F (175°C) for about 15 minutes. This method helps to restore their creamy texture and flavor.

Can I freeze Creamy Pumpkin Chicken Enchiladas?
Of course! For freezing, I recommend assembling the enchiladas but not baking them. Wrap them tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 2 months. When you’re ready to enjoy them, simply thaw overnight in the fridge and bake as instructed. This way, you’ll have a delicious homemade meal ready whenever you need it!

What if my enchiladas become too watery?
If you find that your Creamy Pumpkin Chicken Enchiladas become too watery, there are a couple of things you can do. First, you could add a bit more pumpkin puree or a thicker cream like Greek yogurt to help absorb extra moisture. Additionally, cooking the filling a bit longer or reducing the amount of chicken broth can also help achieve a thicker consistency before rolling them up in the tortillas.

Are there any dietary considerations I should keep in mind?
Absolutely! These enchiladas are naturally gluten-free since they use corn tortillas. However, if you or someone in your family has specific allergies, check the labels of ingredients like chicken broth and cheese to ensure they meet your dietary needs. If someone is lactose intolerant, you could substitute Mexican-style cheese with a dairy-free option and still enjoy the creamy goodness of the pumpkin sauce!