Go Back
–+ servings
Pumpkin isn't just for dessert! These chicken enchiladas are made with a velvety pumpkin sauce that's totally savory and an unexpected way to elevate enchiladas into a dish fit for company. #ChooseSmart Ad
Print

Chicken Enchiladas with Pumpkin Sauce

These pumpkin enchiladas are flour tortillas stuffed with chicken and coated in a savory sauce. The velvety pumpkin sauce is very unique and elevates the enchiladas into a fancy meal without any extra effort!
Course Main
Cuisine Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 595kcal
Author Sara Welch

Ingredients

  • Cooking spray
  • 2 1/2 cups cooked shredded chicken
  • 1 3/4 cups pumpkin puree
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon kosher salt
  • 8 tortillas I prefer flour but corn works fine too, 6 inch size
  • 2 cups grated Monterey Jack cheese
  • 1 tomato seeded and diced
  • 1/2 cup sliced black olives
  • 1/4 cup cilantro leaves

Instructions

  • Preheat oven to 425 degrees. Coat a 9 inch baking dish with cooking spray.
  • In a blender, puree pumpkin, chili powder, onion powder, garlic powder, seasoned salt and kosher salt with 2 cups of water until smooth.
  • Pour 1 cup of the sauce into the bottom of the baking dish, spread to coat evenly.
  • Lay the tortillas on a work surface. Spoon the chicken onto half of each tortilla, dividing evenly. Sprinkle the tortillas evenly with 1 cup of cheese. Roll up tortillas and place seam side down in the baking dish.
  • Pour remaining sauce on top and sprinkle with remaining cheese cheese. Place the dish on a baking sheet and bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes. Arrange the tomatoes, olives and cilantro on top and serve.

Notes

  1. You can use your choice of tortillas. I prefer flour but I've made this before with corn tortillas and that also works well.
  2. Make sure you have smaller tortillas. You want ones that are 6 or 8 inches in diameter. They might be called soft taco or fajita size.
  3. This recipe calls for cooked chicken. You could use rotisserie chicken, leftover chicken or bake and shred some chicken thighs or chicken breasts.

Nutrition

Calories: 595kcal | Carbohydrates: 43g | Protein: 40g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 118mg | Sodium: 2134mg | Potassium: 674mg | Fiber: 6g | Sugar: 7g | Vitamin A: 18130IU | Vitamin C: 9mg | Calcium: 542mg | Iron: 4.8mg