Jump to Recipe Print RecipeThe aroma of warm spices wafted through my kitchen as I prepared to create a dish that combines two of my favorite cuisines—Mexican and American. These Creamy Pumpkin Chicken Enchiladas are not just a treat for the taste buds; they offer a delightful balance of savory and sweet flavors that will make your dinner table come alive. With a velvety pumpkin sauce that wraps around tender chicken and sweet potatoes, this gluten-free recipe is perfect for cozy weeknight meals or impressing guests. Not only are these enchiladas quick to whip up, but they also double as comfort food that even the pickiest eaters will love. Ready to discover how easy it is to make a unique twist on a classic? Let’s dive in! Why are Creamy Pumpkin Enchiladas Amazing? Comforting, Wholesome Dish: These Creamy Pumpkin Chicken Enchiladas offer a cozy blend of comforting flavors that make any meal feel special. Unique Flavor Profile: Pumpkin adds an unexpected twist, merging sweet and savory that tantalizes your taste buds. Kid-Friendly Marvel: The combination of chicken and sweet potatoes appeals to picky eaters—perfect for family dinners! Gluten-Free Goodness: You can enjoy these without worry, thanks to the use of corn tortillas. Quick and Easy: With a prep time that won’t keep you in the kitchen for hours, they’re ideal for busy weeknights! Want to explore more hearty meals? Check out my recipe for Chicken Noodle Soup or opt for a classic Chicken Pot Pie to complement these enchiladas. Creamy Pumpkin Chicken Enchiladas Ingredients For the Enchilada Sauce Pumpkin Puree – Adds creaminess and rich flavor; use 100% pure pumpkin puree, not pumpkin pie filling. Chili Powder – Provides warmth and spice; adjust the amount for desired heat level. Ground Cumin – Adds earthy flavor; can substitute with ground coriander if preferred. Ground Cinnamon – Adds a subtle sweetness and depth; essential for complementing the pumpkin; do not omit. Chicken Broth (or Water) – Provides liquid for sauce consistency; use low-sodium to control saltiness. Greek Yogurt – Adds creaminess and mild tang; sour cream can be used as a substitute. For the Filling Sweet Potato – Contributes sweetness and texture; cube before cooking; can replace with regular potatoes. Cooked Shredded Chicken – Base protein of the dish; use rotisserie chicken for convenience. Diced Green Chiles – Adds spice and flavor; can use fresh green chiles for more heat. Shredded Mexican Style Cheese – For topping; adds melty texture; use a reduced-fat version for a lighter dish. For Assembly Corn Tortillas – Wrap for enchiladas; gluten-free option; consider tortilla size for enough filling. Cilantro – Fresh herb for garnish; chopped green onions can be a substitute. Step‑by‑Step Instructions for Creamy Pumpkin Chicken Enchiladas Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C). This ensures your Creamy Pumpkin Chicken Enchiladas will bake evenly, allowing the cheese to melt beautifully and the flavors to meld together. Set your oven rack to the middle position for optimal heat distribution! Step 2: Prepare the Enchilada Sauce In a mixing bowl, combine the pumpkin puree, chili powder, ground cumin, ground coriander, ground cinnamon, chicken broth, and Greek yogurt. Whisk these ingredients together until the mixture is smooth and creamy, exhibiting a beautiful orange hue. This sauce will be the star of your enchiladas—set aside about one cup for later assembly. Step 3: Assemble the Casserole Dish Spread one cup of your prepared enchilada sauce evenly across the bottom of a 9 x 13-inch casserole dish. This step prevents the tortillas from sticking and adds extra flavor to the base of your Creamy Pumpkin Chicken Enchiladas. You’ll want a nice, even layer to soak into the tortillas as they cook. Step 4: Cook the Sweet Potato Microwave the cubed sweet potato with one tablespoon of water in a covered microwave-safe dish for about 3-5 minutes, or until fork-tender. This method softens the sweet potato quickly, making it easier to mix with the other ingredients. Keep an eye on it to ensure it doesn’t overcook! Step 5: Mix the Filling In a separate bowl, combine the cooked sweet potato, shredded chicken, diced green chiles, and half of the shredded cheese. Stir in ½ cup of the enchilada sauce until everything is well coated and the mixture is combined. This filling will bring a lovely blend of flavors and textures to your enchiladas. Step 6: Fill the Tortillas Take each corn tortilla and generously distribute the chicken mixture down the center. Roll them up tightly and place them seam-side down into your prepared casserole dish. Arrange them snugly next to one another; you should have enough filling for all the tortillas, each beautifully packed with the creamy goodness of sweet potato and chicken. Step 7: Top with Sauce and Cheese Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re well covered. Sprinkle the remaining shredded cheese on top, allowing it to melt and create a deliciously gooey layer as the enchiladas bake. The sauce should envelop the tortillas, ready to bubble and cozify in the oven! Step 8: Bake to Perfection Place the casserole dish in the preheated oven and bake for about 25 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and slightly golden on top. Allow the enchiladas to rest for a few minutes after baking; this helps the sauce set and makes them easier to serve. Garnish with fresh cilantro before diving in! How to Store and Freeze Creamy Pumpkin Chicken Enchiladas Fridge: Store leftovers in an airtight container for up to 3 days. Ensure enchiladas are completely cool before sealing to maintain freshness. Freezer: You can freeze them for up to 3 months. Place in freezer-safe containers, layering parchment paper between enchiladas to prevent sticking. Reheating: For best results, reheat in the oven at 350°F (175°C) for 20-25 minutes. Cover with foil to prevent drying out, or microwave for quicker warm-up. Defrosting: If frozen, let them thaw in the refrigerator overnight before reheating to ensure optimal texture and flavor for your creamy pumpkin chicken enchiladas. Creamy Pumpkin Chicken Enchiladas Variations Feel free to get creative with these enchiladas and make them your own! Black Bean Option: Substitute shredded chicken with black beans for a hearty, vegetarian-friendly twist. This provides a great protein punch without compromising on flavor. Sweet Corn Addition: Mix in some sweet corn kernels for added texture and a hint of natural sweetness that complements the pumpkin beautifully. Bell Pepper Boost: Add chopped bell peppers for a fresh crunch. The bright colors and flavors enhance both the presentation and the crunch factor in each bite. Spicy Kick: Toss in jalapeños or switch to spicy diced green chiles to elevate the heat level and wake up the flavor in every mouthful. It’s perfect for those who love a little extra spice! Cheesy Variation: Layer extra cheese between the tortillas for a gooier, oozier experience. You can never have too much cheese, right? Dairy-Free Delight: Swap Greek yogurt for cashew cream or coconut yogurt to make this dish dairy-free while still keeping that creamy texture that we all adore. Roasted Veggie Infusion: Roast some zucchini or mushrooms and toss them into the filling for an earthy flavor and a boost of nutrition. This adds depth and variety that your family will love. Herb Garnish: Instead of cilantro, try fresh parsley or green onions as a garnish to switch up the flavor profile and add a new element of freshness! Engage your palate and get inspired; these variations will take your Creamy Pumpkin Chicken Enchiladas to a whole new level! For a classic twist, consider pairing it with some comforting Cheesy Garlic Chicken on the side. Happy cooking! What to Serve with Creamy Pumpkin Chicken Enchiladas These incredible enchiladas are not just a standout main dish; they create a wonderful dining experience when paired with the right sides and beverages. Spanish Rice: Fluffy, savory rice adds a comforting balance, enhancing the meal’s heartiness while soaking up extra sauce. Crisp Green Salad: A fresh salad with leafy greens and tangy vinaigrette brings a bright and refreshing contrast to the creamy enchiladas. Guacamole: Rich, creamy guacamole adds a delightful creaminess and a burst of flavor that pairs beautifully with the savory enchiladas. Roasted Corn on the Cob: Sweet, buttery corn provides a sweet crunch, brightening the meal and echoing the sweet notes in the dish. Pico de Gallo: This fresh salsa boasts vibrant flavors; the acidity and freshness offset the richness of the enchiladas. Chips and Salsa: Crunchy tortilla chips served with spicy salsa make for the perfect appetizer, keeping everyone snacking and happy while waiting. Margaritas: A refreshing margarita complements the spices in the enchiladas, making for a cheerful and festive dining atmosphere. Chocolate Flan: For dessert, a silky chocolate flan provides a lovely end note, adding a sweet finish that rounds out a satisfying meal. Tips for the Best Creamy Pumpkin Chicken Enchiladas Use Fresh Ingredients: Ensure all vegetables are fresh for optimal flavor. Stale or overripe produce can dull the taste of your Creamy Pumpkin Chicken Enchiladas. Consistent Filling: Be sure to mix the filling evenly to avoid pockets of flavor. A well-distributed filling guarantees each bite is delicious. Right Tortilla Size: Choose the right size corn tortillas for your enchiladas. A tortilla that’s too small may tear when rolled, leading to messy servings. Don’t Skip the Resting: Allow the enchiladas to sit for a few minutes after baking. This resting period helps the sauce set, making for easier serving and a more cohesive dish. Customize Spicing: Feel free to adjust spices according to your heat preference. Just remember to taste as you go to strike the perfect balance! Make Ahead Options These Creamy Pumpkin Chicken Enchiladas are perfect for meal prep enthusiasts! You can prepare the filling (sweet potato, chicken, and cheese mixture) up to 24 hours in advance; simply store it in an airtight container in the refrigerator. Additionally, the enchilada sauce can be made ahead and refrigerated for 3 days. When you’re ready to serve, assemble the enchiladas and pour the sauce over them, topping with cheese before baking. This strategy ensures that the flavors meld beautifully, delivering restaurant-quality results with minimal effort. Remember to keep the tortillas separate until ready to assemble to maintain their texture. Enjoy the time-saving benefits on busy weeknights! Creamy Pumpkin Chicken Enchiladas Recipe FAQs What type of pumpkin puree should I use? Absolutely, opt for 100% pure pumpkin puree rather than pumpkin pie filling. The latter contains added sugars and spices that can alter the dish’s intended flavor. Using freshly opened canned pumpkin puree will ensure your sauce is smooth and flavorful. How should I store leftover Creamy Pumpkin Chicken Enchiladas? Very simple! Leftovers can be stored in an airtight container in the fridge for up to 3 days. It’s best to let the enchiladas cool down completely before sealing to maintain freshness and prevent condensation. Can I freeze Creamy Pumpkin Chicken Enchiladas? Yes, you can freeze them for up to 3 months! To do this, layer the enchiladas in a freezer-safe container with parchment paper in between to prevent sticking. When ready to reheat, let them thaw in the refrigerator overnight for the best texture. How do I reheat enchiladas for optimal taste? For the most delicious results, reheat your enchiladas in the oven at 350°F (175°C) for 20-25 minutes. Cover them with foil to keep from drying out and preserve that creamy goodness. If you’re in a hurry, the microwave is also an option, but you may lose some texture! Can I make these enchiladas dairy-free? Absolutely! You can swap Greek yogurt with a dairy-free alternative such as cashew cream or coconut yogurt. Just make sure to adjust the seasoning slightly, as different dairy-free options might have varying flavors. What should I do if my enchiladas are falling apart? If you find your enchiladas aren’t holding together well, it could be due to overfilling or the tortillas being too small. I recommend using larger corn tortillas, and be sure to distribute the filling evenly—just enough to fill without overflowing. Also, letting them rest for a few minutes after baking will help the sauce set, making them easier to serve! Creamy Pumpkin Chicken Enchiladas That Wow Your Taste Buds Creamy Pumpkin Chicken Enchiladas are a delightful fusion of savory and sweet flavors, making dinner exciting and cozy. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 25 minutes minsResting Time 5 minutes minsTotal Time 45 minutes mins Servings: 4 enchiladasCourse: DinnerCuisine: American, MexicanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Enchilada Sauce1 cup Pumpkin Puree 100% pure, not pie filling1 tablespoon Chili Powder adjust for heat1 teaspoon Ground Cumin or ground coriander1 teaspoon Ground Cinnamon essential for flavor1 cup Chicken Broth or water, low-sodium preferred1/2 cup Greek Yogurt sour cream can be a substituteFor the Filling1 cup Sweet Potato cubed2 cups Cooked Shredded Chicken rotisserie chicken recommended1 can Diced Green Chiles or fresh for more heat1 cup Shredded Mexican Style Cheese reduced-fat version for lighter dishFor Assembly8 pieces Corn Tortillas gluten-free option1/4 cup Cilantro for garnish Equipment Mixing bowlCasserole DishMicrowave Method Preparation StepsPreheat your oven to 350°F (175°C).In a mixing bowl, combine pumpkin puree, chili powder, ground cumin, ground coriander, ground cinnamon, chicken broth, and Greek yogurt. Whisk until smooth and creamy.Spread 1 cup of enchilada sauce evenly across the bottom of a 9 x 13-inch casserole dish.Microwave cubed sweet potato with 1 tablespoon of water for 3-5 minutes until fork-tender.In a separate bowl, mix cooked sweet potato, shredded chicken, diced green chiles, and half of the shredded cheese. Stir in ½ cup of enchilada sauce.Fill each corn tortilla with the chicken mixture and place seam-side down in the casserole dish.Pour remaining enchilada sauce over rolled tortillas and sprinkle remaining shredded cheese on top.Bake for about 25 minutes until cheese is melted and bubbly. Allow resting for 5 minutes before serving. Garnish with fresh cilantro. Nutrition Serving: 1enchiladaCalories: 320kcalCarbohydrates: 36gProtein: 20gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 150mgIron: 2mg NotesUse fresh ingredients for best flavor. Ensure even filling distribution for delicious bites. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Tried this recipe?Let us know how it was!
