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An image of a pan of pumpkin chicken enchiladas topped with melted cheese, chopped green onions, cilantro, and sliced avocado.
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5 from 1 vote

Chicken Enchiladas with Pumpkin Sauce

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American, Mexican, Tex-Mex
Servings: 8 servings
Calories: 384kcal
Author: Amy Nash

Ingredients

Pumpkin Enchilada Sauce

  • 1 (15 ounce) can pumpkin puree
  • 3 cloves garlic, minced
  • 1 jalapeno, seeds and stems removed, then finely diced
  • 1 ½ Tablespoons maple syrup
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon oregano
  • ¼ teaspoon black pepper
  • Pinch of ground ginger
  • 1 ½ cup chicken broth
  • ¾ cup sour cream or plain Greek yogurt

Chicken Enchiladas

  • 2 Tablespoons butter
  • ½ large sweet onion, diced
  • 1 red bell pepper, diced
  • 1 can diced green chilies
  • 3 cups cooked, shredded chicken
  • 1 ½ cups grated pepperjack cheese, divided
  • Salt and pepper, to taste
  • 8 flour or corn tortillas
  • 2 green onions, chopped
  • ½ bunch fresh cilantro, chopped
  • 1 avocado, sliced

Instructions

  • Make the sauce by pulsing the jalapeno and garlic in a food processor or blender to mince, then adding the remaining sauce ingredients and processing to combine.  Set aside.
  • Preheat oven to 425 degrees F.  In a large skillet, melt the butter over medium heat, then add the onion and bell pepper.  Season with a little salt and pepper and saute until soft, about 5 minutes.  Add the green chilies during the last minute.
  • In a large bowl, combine the sauteed onions and peppers with the cooked, shredded chicken and ½ cup of the pepperjack cheese.  Season with a little salt and pepper, to taste.  Mix well.
  • Warm the tortillas for 45 seconds in the microwave until warm and pliable, then fill each tortilla with chicken mixture and roll them up.  Spread 1 cup of the pumpkin enchilada sauce in the bottom of a large rectangular baking dish, then place the rolled tortillas in the sauce, seam side down.  Cover with the remaining sauce and cheese, then bake for 25-30 minutes, until the cheese is melted and the enchiladas are hot.
  • Sprinkle with the green onions, chopped cilantro, and avocado, and serve.

Nutrition

Calories: 384kcal | Carbohydrates: 25g | Protein: 21g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 920mg | Potassium: 515mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1140IU | Vitamin C: 31.7mg | Calcium: 249mg | Iron: 2.4mg