Creamy Pumpkin Chicken Enchiladas

By Lily | Last modified on Dec 4, 2025

Featured in: Dinners

Creamy Pumpkin Chicken Enchiladas for Cozy Fall Family Dinners

As crisp autumn evenings draw near, Creamy Pumpkin Chicken Enchiladas offer the perfect harmony of comforting warmth and bold flavors. This dish combines tender shredded chicken with seasonal pumpkin and sweet potatoes, enveloped in soft tortillas and drenched in a velvety, spiced pumpkin sauce that brings a cozy twist to your family dinner table.

Each bite blends savory spices, subtle sweetness, and creamy textures that will have everyone asking for seconds. Whether it’s a weeknight meal or a special fall gathering, these enchiladas bring seasonal charm alongside satisfying nourishment.

Why You’ll Love This Recipe

Combines seasonal pumpkin with classic Mexican flavors for a unique fall twist.
Quick and easy preparation using rotisserie chicken for busy weeknights.
Creamy sauce made with Greek yogurt adds richness without heaviness.

Ingredients

Pumpkin Puree: 100% pure pumpkin puree adds creamy texture and natural autumn flavor to the sauce and filling.
Shredded Chicken: Rotisserie chicken provides tender, ready-to-use protein for a time-saving meal.
Diced Green Chiles: Mildly spicy green chiles add a hint of heat; jalapeños can be used for more kick.
Sweet Potato: Cooked sweet potatoes provide gentle sweetness and a soft bite, substitutable with butternut squash.
Chicken Broth: Adds savory depth to the pumpkin sauce; vegetable broth is a great vegetarian alternative.
Greek Yogurt: Creamy, tangy base for the sauce, lighter than sour cream but equally rich.
Chili Powder: Provides smoky, spicy notes; adjust amount to suit your palate.
Ground Cumin: Earthy warmth enhances the Mexican-inspired flavor profile.
Ground Coriander: Adds a subtle citrusy undertone to the sauce.
Ground Cinnamon: Introduces warmth and complexity without making the dish sweet.
Corn Tortillas: Traditional choice for enchiladas; flour tortillas can be a soft alternative.
Mexican Blend Cheese: Combination of cheeses like Monterey Jack and Cheddar melted over the top for gooey richness.
Cilantro: Fresh and bright garnish that complements the creamy filling and sauce.

Instructions

Preheat Your Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the enchiladas evenly and melting the cheese beautifully.
Make the Creamy Pumpkin Sauce: In a medium bowl, whisk together pumpkin puree, chili powder, cumin, coriander, cinnamon, chicken broth, and Greek yogurt until smooth. This sauce balances spice, warmth, and creaminess, coating the enchiladas with rich flavor.
Prepare the Sweet Potato: Cook diced sweet potatoes in the microwave with a tablespoon of water for 3-5 minutes until tender. This softens the sweet potato so it blends seamlessly with the chicken filling and adds subtle sweetness.
Mix the Enchilada Filling: Combine the cooked sweet potatoes, shredded chicken, diced green chiles, half the Mexican cheese, and 1/2 cup of the pumpkin sauce in a bowl. Folding in the sauce binds the ingredients and enhances the flavor.
Assemble the Enchiladas: Fill each tortilla with the chicken and sweet potato mixture, rolling tightly to keep the filling intact. Place them seam-side down in a 9 x 13-inch casserole dish spread with 1 cup pumpkin sauce to prevent sticking.
Add Sauce and Cheese Topping: Pour the remaining pumpkin sauce over the assembled enchiladas and sprinkle with the remaining cheese. This creates a luscious layer that bakes into a bubbly, golden topping.
Bake to Perfection: Bake the enchiladas for 25 minutes until the cheese melts and bubbles. This allows flavors to meld and the sauce to set just right, creating a creamy, satisfying finish.
Rest and Garnish: Let the enchiladas rest for a few minutes before serving to allow the filling to settle. Garnish with fresh cilantro to add a bright, herbal note that balances the richness.

You Must Know

This dish can be made vegetarian by swapping chicken broth for vegetable broth and omitting chicken.
Leftovers store well in the fridge for up to 3 days or freeze before baking for up to 2 months.
Adjust chili powder and chiles to control the spice level to your family’s preference.

Storage Tips

Store any uneaten enchiladas in an airtight container to keep them fresh for up to three days refrigerated. For longer storage, freeze unbaked enchiladas for up to two months and bake directly from frozen.

Serving Suggestions

Serve these enchiladas with a side of crisp green salad or some Mexican rice to round out the meal. A dollop of extra Greek yogurt or avocado slices can add a refreshing contrast to the warm spices.

Professional Tips

Using rotisserie chicken significantly reduces prep time without sacrificing flavor.
Microwaving sweet potatoes keeps them tender yet intact, preventing mushy filling.
Letting the enchiladas rest before serving helps them slice cleanly and improves flavor melding.

FAQs

Can I make these enchiladas vegetarian?: Yes, simply substitute the chicken broth with vegetable broth and omit the chicken, optionally increasing the sweet potato or adding beans for protein.
Can I use canned pumpkin instead of fresh pumpkin?: Absolutely. Use 100% canned pumpkin puree as it provides the same creamy texture and flavor.
What can I use instead of corn tortillas?: Flour tortillas are a great alternative if you prefer a softer, less traditional texture.
How spicy are these enchiladas?: The spice level is mild to moderate but can be increased by using jalapeños instead of mild green chiles or adding extra chili powder.
Can I prepare this dish ahead of time?: Yes, you can assemble the enchiladas and refrigerate or freeze before baking. Bake directly when ready to serve.
Are these enchiladas gluten-free?: Using corn tortillas makes this dish naturally gluten-free, but be sure to check labels on all other ingredients.
What cheese can I substitute for the Mexican blend?: Monterey Jack, cheddar, or even mozzarella can be used depending on your flavor preference and availability.