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Creamy Pumpkin Chicken Enchiladas

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: American, Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchilada Sauce
  • 1 cup Pumpkin Puree 100% pure, not pie filling
  • 1 tablespoon Chili Powder adjust for heat
  • 1 teaspoon Ground Cumin or ground coriander
  • 1 teaspoon Ground Cinnamon essential for flavor
  • 1 cup Chicken Broth or water, low-sodium preferred
  • 1/2 cup Greek Yogurt sour cream can be a substitute
For the Filling
  • 1 cup Sweet Potato cubed
  • 2 cups Cooked Shredded Chicken rotisserie chicken recommended
  • 1 can Diced Green Chiles or fresh for more heat
  • 1 cup Shredded Mexican Style Cheese reduced-fat version for lighter dish
For Assembly
  • 8 pieces Corn Tortillas gluten-free option
  • 1/4 cup Cilantro for garnish

Equipment

  • Mixing bowl
  • Casserole Dish
  • Microwave

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. Spread 1 cup of enchilada sauce evenly across the bottom of a 9 x 13-inch casserole dish.
  4. Microwave cubed sweet potato with 1 tablespoon of water for 3-5 minutes until fork-tender.
  5. 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.
  6. Fill each corn tortilla with the chicken mixture and place seam-side down in the casserole dish.
  7. Pour remaining enchilada sauce over rolled tortillas and sprinkle remaining shredded cheese on top.
  8. 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

Notes

Use 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.

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