These savory pumpkin chicken enchiladas are the perfect fall dish. They’re topped with a rich green chili cream sauce and tangy cotija cheese.
Recipe Science
- Use canned pumpkin puree for a creamy sauce. The natural fibers in the gourd create a thick and smooth consistency.
- To add depth to the mild pumpkin, blend spicy jalapeños, chicken broth, cumin, and garlic for a smoky, savory flavor.
- Monterey Jack melts smoothly, creating a creamy and cohesive filling, while cotija adds a sharp, salty note to the enchiladas.
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Featured Comment 9
“Made these for dinner tonight and they were so flavorful and delicious! The pumpkin sauce was so good. The cream topping was amazing too. I used a rotisserie chicken to save time. I’ve been wanting to try this recipe and I’m so glad I did.”—Sheila
Why It Works
These savory chicken enchiladas with pumpkin sauce are the perfect way to enjoy fall flavors. The pumpkin sauce adds a smooth, sweet touch that pairs beautifully with the tender chicken filling. It’s a creative twist on classic chicken enchiladas, bringing in a seasonal ingredient that makes the dish both hearty and flavorful.
Topped with a rich green chili cream sauce and tangy cotija cheese, these enchiladas balance creamy, spicy, and savory. Combining textures—from the soft tortillas to the creamy sauce—makes each bite incredibly satisfying. It’s a cozy and delicious meal that’s perfect for cooler weather!
Ingredients You’ll Need
- Chicken: Use shredded chicken to fill the tortillas, you’ll need 3 cups for the enchilada recipe. I like to use poached chicken breast or roasted chicken. It’s a great way to use leftover meat!
- Pumpkin Sauce: To create a smooth, velvety sauce, I use canned pumpkin puree, the same kind you’d use for a pumpkin pie. Blending in fresh jalapeños adds just the right amount of heat, while chicken broth, cumin, and garlic provide the savory, smoky flavors essential for enchilada sauce.
- Avocado Cream Topping: A cool and creamy combination of sliced avocado, salsa verde, and sour cream.
- Tortillas: Corn tortillas or flour tortillas can be used. Purchase or make them 6-inch in size.
- Cheese: Monterey Jack melts smoothly due to its high moisture content, binding the filling and creating a gooey texture when baked. Cotija, a dry, crumbly cheese, adds a savory punch with its concentrated umami and salty flavor.
- Herbs: Green onions add a delicate allium flavor to the filling, and cilantro is an earthy herb added as a garnish.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
These pumpkin enchiladas are easy to customize! Try these tasty options:
- Meat Options: Instead of shredded chicken, add cooked ground chicken, turkey or, or beef. I like to add my taco seasoning recipe to the protein before filling.
- Make it Vegetarian: Add diced firm tofu, black beans, bell pepper, roasted sweet potato, or butternut squash.
- Cheese Swaps: Try Pepperjack, smoked gouda, mozzarella, or cheddar. Garnish with queso fresco or parmesan cheese.
- Switch Up the Sauce: Try my classic enchilada sauce recipe, green enchilada sauce, or salsa verde. Mix the sauces with some heavy cream to make it richer.
- Tortilla Options: Try making my homemade flour tortillas. For a gluten-free option, make cassava flour tortillas or corn tortillas.
How to Make Pumpkin Enchiladas
Step 1: Heat the Oven
Position the oven rack in the center to ensure even cooking, and preheat the oven to 400ºF (204ºC). This temperature is ideal for baking the enchiladas, heating the sauce and cheese, and keeping the filling moist and flavorful.
Step 2: Make the Chicken Filling
In a large sauté pan, heat olive oil over medium heat. Add the minced garlic, cooking just until fragrant. Stir in the corn and let it sauté until it’s tender. Next, add the diced chilies for a mild kick, then mix the shredded chicken and green onions to bring everything together.
Step 3: Make the Avocado Cream Topping
Combine the avocado, salsa verde, and sour cream in a blender or food processor until smooth and creamy. Refrigerate the mixture until ready to use as a topping for enchiladas.
Step 4: Make the Pumpkin Sauce
Combine the pumpkin, garlic cloves, jalapeño, cumin, black pepper, salt, chicken broth, and water, blending until smooth. This creates a rich and flavorful sauce with a hint of spice from the jalapeño. Pour 1 cup of the sauce into the bottom of a 13×9-inch baking dish to create a delicious base layer for the enchiladas to soak up as they bake.
Expert Tip: The sauce is creamy and slightly sweet- you’d hardly notice the pumpkin unless mentioned. Plus, pumpkin is naturally rich in vitamin A, vitamin C, and fiber, making it a healthier choice without heavy cream.
Step 5: Warm the Tortillas
Place the tortillas in a pan over medium-high heat to lightly toast them, making them soft and pliable for easy rolling. Alternatively, you can warm them directly over a gas flame for 10 to 15 seconds on each side to give them a slight char and enhance the flavor. This quick step helps prevent the tortillas from cracking when filled.
Step 6: Assemble the Enchiladas
Lay the tortillas flat on your work surface and spoon about ⅓ cup of the chicken filling onto one side of each tortilla. Roll them up tightly to secure the filling, and place them seam-side down in the baking dish to prevent them from unraveling as they bake. Pour the remaining pumpkin sauce evenly over the enchiladas, then sprinkle Monterey Jack cheese on top for a gooey, melty finish.
Step 7: Bake the Casserole
Cover the baking dish with foil to lock in moisture, and bake for 20 to 25 minutes until the cheese is melted and bubbly. This step ensures the enchiladas are heated through, and the sauce melds with the filling for a delicious, cohesive dish.
Step 8: To Serve
Finish the enchiladas by garnishing them with crumbled cotija cheese, fresh cilantro, and sliced green onions for a burst of flavor and color. Serve them with a dollop of creamy avocado topping for an extra layer of richness.
Frequently Asked Questions
Roasting pumpkin for pumpkin puree may seem overwhelming due to its size and the time involved, but it’s simple. The best pumpkins for puree are small sugar pumpkins, which are sweeter when cooked. A 4-pound pumpkin yields about 1 ½ cups of mash. Trim the stem, cut it in half, remove the seeds, then slice it into smaller pieces. Season with oil and salt, and roast at 400°F for 40 to 50 minutes. The skin will peel off easily after roasting, leaving you with fresh puree for any recipe!
For the best flavor, use corn tortillas for enchiladas. Their earthy taste pairs well with rich fillings and sauces but can be more brittle and prone to breaking. If you’re looking for more stability, flour tortillas are better at soaking up sauces without falling apart, giving you a softer, more pliable texture. However, corn tortillas still deliver that authentic flavor and slight chew, which many prefer.
It would be best to cover enchiladas when baking to keep them moist. Covering traps steam, which helps soften the tortillas and evenly heat the filling. The sauce, tortillas, and cheese can dry out without a cover. If desired, you can uncover them for the last few minutes to let the cheese on top melt and brown for a golden, bubbly finish.
More Pumpkin Recipes
If you tried these Pumpkin Chicken Enchiladas, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pumpkin Chicken Enchiladas
Ingredients
Chicken Filling
- 3 cups shredded chicken
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 cups corn kernels, fresh, canned, or frozen
- 4 ounces canned diced green chilis
- 3 tablespoons sliced green onions
Avocado Cream Topping
- ½ avocado
- ¾ cup salsa verde
- ¼ cup sour cream
Pumpkin Sauce
- 15 ounces canned pumpkin puree
- 3 cloves garlic, peeled
- 1 jalapeno, quartered, seeds removed
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- 1 ½ teaspoons kosher salt
- 1 ½ cups chicken broth
- 1 cup water
Enchiladas
- 8 corn tortillas, or flour tortillas, 6-inch size
- 1 ½ cups grated Monterey Jack cheese
- cotija cheese, for garnish
- cilantro leaves, for garnish
- 1 tablespoon green onions
Instructions
- Heat the Oven – Set the oven rack to the center position. Heat oven to 400ºF (204ºC).
- Make the Chicken Filling – In a large sauté pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant, 30 seconds. Add corn and sauté until cooked through. Add the diced chilies and stir to combine. Add the shredded chicken and green onions and stir to combine. Reserve until ready to fill the enchiladas.
- Make the Avocado Cream Topping – In a countertop blender, puree avocado, salsa verde, and sour cream until smooth. Refrigerate until ready to use.
- Make the Pumpkin Sauce – In a blender, puree pumpkin, garlic cloves, jalapeno, cumin, black pepper, salt, chicken broth, and water until smooth. Pour 1 cup of sauce into the bottom of a 13 x 9 baking dish.
- Warm the Tortillas – Place the tortillas in a pan over medium-high heat to lightly toast and make them pliable. Alternatively, warm them directly over a gas flame for 10 to 15 seconds on each side.
- Assemble the Enchiladas – Lay the tortillas flat on your work surface and spoon about ⅓ cup of the chicken mixture onto one half of each tortilla. Roll the tortillas tightly and place them seam-side down in the baking dish to keep them from unrolling. Pour the remaining sauce on top. Evenly sprinkle on the Monterey Jack cheese.
- Bake the Casserole – Cover the baking dish with foil and bake until the cheese is melted and bubbly, 20 to 25 minutes.
- To Serve – Garnish with cotija cheese, cilantro, and green onions. Serve with avocado cream topping.
Recipe Video
Notes
- Make-Ahead: Assemble the enchiladas, cover, and refrigerate for up to 2 days. Freeze for up to 1 month. Thaw before using.
- Storing: Cover and store in the refrigerator for up to 5 days.
- Reheat: Cover and warm in a 325ºF (163ºC) oven until hot. Or cover and individually microwave portions at 15-second intervals on high.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Michelle says
How far in advance can I make the pumpkin enchiladas?
Alyssa says
I just made this last night and it was so good! I cooked the chicken in the crockpot with some broth during the day so it was pretty quick and easy to put together. The pumpkin sauce is AMAZING and I would probably just eat it as a soup. Thanks for a great fall recipe!
Jessica Gavin says
That is a brilliant idea to cook the chicken in the crockpot Alyssa! So happy to hear that you enjoyed the recipe 🙂
Sheila Flores says
Made these for dinner tonight and they were so flavorful and delicious! The pumpkin sauce was so good. The cream topping was amazing too. I used a rotisserie chicken to save time. I’ve been wanting to try this recipe and I’m so glad I did. Thanks so much!
Jessica Gavin says
We love this recipe, so perfect for fall and winter. You’re so smart to use rotisserie chicken to save time!
Maria Koury says
We tried the pumpkin sauce on our vegan enchiladas here at the office, and instead of chicken broth, just water (although i guess we could have used vegetable broth), but regardless, it was sooooooo delicious!
I actually plan on making my chicken enchiladas at home and having this sauce as my “salsa” topping… I cant wait. great post.
Jessica Gavin says
Hi Maria! I’m so glad you enjoyed the pumpkin sauce 🙂 Let me know how you like the chicken enchiladas. Happy cooking!
APRIL CENORA says
Hi Jessica & Jason –
I love reading all of you recipes and this one tops the charts. I would like to offer a suggestion. I love when there is text of the dishes name included on one photo. that way if I pin it then i automatically know what the dish is and they stand and make it more apealing to the eye.
keep up the yummy work!
Jessica Gavin says
Hi April, Thanks for checking out my website! That is a great suggestion and something Jason and I have actually been discussing recently. I hope to sprinkle in a few of those types of photos soon. 🙂