These creamy pumpkin chicken enchiladas are a fun twist on a classic! They’re filled with tender chicken and a rich pumpkin sauce that adds a cozy flavor to every bite.
Honestly, who knew pumpkin could be this tasty in a savory dish? My family loves them so much, we always save room for seconds. Perfect with a sprinkle of cheese on top!
Making these enchiladas is easy! Just fill, roll, and bake. I love pairing them with a simple salad for a complete meal. They’re sure to impress anyone at your dinner table!
Key Ingredients & Substitutions
Chicken: I recommend using shredded rotisserie chicken for convenience. You can also use leftover cooked chicken or even turkey if you have it on hand. For a vegetarian option, consider black beans or roasted veggies!
Pumpkin Puree: Canned pumpkin is the easiest, but you can also make your own by roasting and pureeing fresh pumpkin. Just ensure it’s pure pumpkin, not pumpkin pie filling. Since the flavor is key, I avoid any sweeteners!
Cheeses: I love using a mix of cheddar and Monterey Jack for creaminess and flavor. If you’re looking for alternatives, try pepper jack for a kick or vegan cheese if you’re dairy-free.
Sour Cream: Regular sour cream adds richness, but you can substitute Greek yogurt for a healthier option. It still keeps a creamy texture while adding some tang!
How Do You Make the Enchiladas Creamy Without Curdling?
To achieve that rich, creamy texture without curdling your sour cream, it’s important to mix it in off the heat. This avoids any temperature shock that can cause it to separate. Here’s how:
- After cooking the pumpkin mixture, remove it from heat before stirring in the sour cream and cheese.
- Make sure to stir slowly and gently until everything is combined smoothly.
- This step ensures your sauce stays creamy and delicious when baked!
Warming the tortillas is also essential. If they’re too cold, they may crack when you roll them. Just a quick 30 seconds in the microwave will make them pliable and easier to work with.
How to Make Creamy Pumpkin Chicken Enchiladas
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded
- 1 cup pumpkin puree (canned or homemade)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream (plus extra for garnish)
- 1/2 cup chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 8-10 medium flour tortillas (6-8 inches)
- 2 tablespoons olive oil or vegetable oil
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 25 minutes to bake, for a total of around 40 minutes from start to finish. Perfect for a weeknight dinner or a cozy gathering!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Preheat your oven to 375°F (190°C). While it heats up, lightly grease a 9×13 inch baking dish to ensure your enchiladas don’t stick.
2. Sautéing the Onions and Garlic:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take around 3-4 minutes. Then, add the minced garlic and cook for another minute until you can smell the delicious aroma!
3. Making the Pumpkin Sauce:
Now, stir in the pumpkin puree, chicken broth, cumin, chili powder, smoked paprika, salt, and black pepper. Let this simmer for about 3-4 minutes, allowing the flavors to meld together and the sauce to slightly thicken.
4. Mixing the Filling:
Once your sauce is ready, take the skillet off the heat. Stir in the sour cream and half of the shredded cheddar and Monterey Jack cheeses until everything blends together nicely and becomes creamy.
5. Combining Chicken and Sauce:
Add the shredded cooked chicken to the pumpkin sauce mixture, ensuring the chicken is well coated. It’s going to be a comforting and creamy filling!
6. Warming the Tortillas:
To make rolling easier, wrap the tortillas in a damp paper towel and warm them in the microwave for about 30 seconds. This helps to make them pliable.
7. Assembling the Enchiladas:
Spoon a generous amount of the pumpkin chicken filling onto each tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat this until you’ve used all the tortillas and filling!
8. Pouring on the Sauce:
If there’s any remaining sauce in the skillet, pour it evenly over the enchiladas. This will keep them moist and flavorful during baking.
9. Adding Cheese:
Sprinkle the extra shredded cheddar and Monterey Jack cheese on top for that irresistible cheesy layer.
10. Baking the Enchiladas:
Pop the dish in the preheated oven and bake for 20-25 minutes. You’ll know they’re ready when the cheese is melted and bubbly with a few golden brown spots.
11. Final Touches:
Once out of the oven, let the enchiladas rest for about 5 minutes. Then, garnish with dollops of sour cream and a sprinkle of fresh chopped cilantro. This adds a lovely touch of freshness!
Enjoy your creamy, cheesy, slightly spiced enchiladas with a rich pumpkin twist! They’re a hit every time!
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works wonderfully in this recipe. Just shred it similarly to the chicken and substitute it in equal portions for a festive twist!
What If I Don’t Have Pumpkin Puree?
If you can’t find pumpkin puree, you can use mashed butternut squash or even sweet potato puree as a great alternative. Just make sure it’s plain without added sugars or spices for the best results!
How Can I Make This Recipe Spicier?
If you’re looking for a kick, consider adding diced jalapeños to the filling or sprinkling some crushed red pepper flakes into the pumpkin sauce. You can also opt for a spicier cheese, like pepper jack!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven, ensuring they’re warmed through to enjoy them again!
