Creamy Pumpkin Chicken Enchiladas
These creamy pumpkin chicken enchiladas blend savory shredded chicken and sweet pumpkin puree with warming spices, creating a comforting and flavorful fall dinner perfect for family meals.
Equipment
- 1 Casserole dish
- 1 mixing bowl
- 1 microwave
- 1 spatula
Ingredients
- 1 cup 100% pumpkin puree
- 2 cups shredded rotisserie chicken
- 1 can diced green chiles
- 1 cup diced sweet potato
- 1 cup chicken broth
- 1 cup Greek yogurt
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 8 corn tortillas
- 2 cups Mexican blend cheese
- 1 cup fresh cilantro optional
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together pumpkin puree, chili powder, ground cumin, ground coriander, ground cinnamon, chicken broth, and Greek yogurt until smooth.
- Pour 1 cup of the pumpkin sauce into a 9 x 13-inch casserole dish and spread evenly.
- Microwave diced sweet potatoes with 1 tablespoon water for 3 to 5 minutes until tender.
- In a separate bowl, combine cooked sweet potatoes, shredded chicken, diced green chiles, half of the Mexican cheese, and 1/2 cup of the pumpkin sauce.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the casserole dish.
- Pour remaining pumpkin sauce over the tortillas and sprinkle with the remaining cheese.
- Bake for 25 minutes until cheese is melted and bubbly.
- Let rest for a few minutes, then garnish with fresh cilantro before serving.
Notes
- Store leftover enchiladas in an airtight container in the fridge for up to 3 days.
- Freeze unbaked enchiladas for up to 2 months.
- Substitute butternut squash for sweet potato for variation.