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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 3 votes

Chicken Enchiladas with Pumpkin Sauce

Chicken Enchiladas with Pumpkin Sauce are the perfect weeknight meal idea to celebrate the Fall season by incorporating pumpkin into your dinner routine. 
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 8 servings
Author: Amy Nash

Ingredients

Pumpkin Enchilada Sauce

  • 15 ounces pumpkin puree
  • 3 cloves garlic minced
  • 1 jalapeno seeds and stems removed, then finely diced
  • 1 1/2 Tablespoons maple syrup
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon oregano
  • 1/4 teaspoon black pepper
  • Pinch of ground ginger
  • 1 1/2 cup chicken broth
  • 3/4 cup sour cream or plain Greek yogurt

Chicken Enchiladas

  • 2 Tablespoons salted butter
  • 1/2 large sweet onion diced
  • 1 red bell pepper diced
  • 1 can diced green chilies
  • 3 cups cooked shredded chicken
  • 1 1/2 cups grated pepperjack cheese divided
  • Salt and pepper to taste
  • 8 flour or corn tortillas
  • 2 green onions chopped
  • 1/2 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.
    3 cloves garlic, 1 jalapeno, 1 1/2 Tablespoons maple syrup, 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon cumin, 1/2 teaspoon onion powder, 1/2 teaspoon cinnamon, 1/4 teaspoon oregano, 1/4 teaspoon black pepper, Pinch of ground ginger, 1 1/2 cup chicken broth, 3/4 cup sour cream or plain Greek yogurt, 15 ounces pumpkin puree
  • Preheat oven to 425°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 sauté until soft, about 5 minutes. Add the green chilies during the last minute.
    2 Tablespoons salted butter, 1/2 large sweet onion, 1 red bell pepper, 1 can diced green chilies
  • In a large bowl, combine the sauteed onions and peppers with the cooked, shredded chicken and 1/2 cup of the pepperjack cheese. Season with a little salt and pepper, to taste. Mix well.
    3 cups cooked, 1 1/2 cups grated pepperjack cheese, Salt and pepper
  • 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.
    8 flour or corn tortillas
  • Sprinkle with the green onions, chopped cilantro, and avocado, and serve.
    2 green onions, 1/2 bunch fresh cilantro, 1 avocado

Nutrition

Calories: 414kcal | Carbohydrates: 30g | Protein: 23g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 921mg | Potassium: 590mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9335IU | Vitamin C: 36mg | Calcium: 264mg | Iron: 3mg

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