Pumpkin Chicken Enchiladas Recipe

I absolutely love this Pumpkin Chicken Enchiladas Recipe because it brings together the cozy warmth of pumpkin with the savory comfort of shredded chicken in a way that feels like a hug on a plate. It’s perfect for those chilly evenings when you want something hearty but with a fun twist that makes your taste buds dance.

When I first tried this recipe, I was amazed at how the pumpkin sauce added a subtle sweetness and creaminess that complemented the spicy green chilis and smoky cheese so well. You’ll find that it works beautifully for family dinners, meal prepping, or even impressing guests without too much fuss.

this …

Ingredients You’ll Need

All the ingredients in this Pumpkin Chicken Enchiladas Recipe come together for a perfect balance of flavors and textures. I always recommend picking good-quality chicken and fresh corn if possible for the best taste.

• Shredded chicken: Use leftover roast chicken or freshly cooked chicken breast for juicy, tender pieces.
• Olive oil: Adds richness and helps gently cook the garlic and corn without overpowering the flavor.
• Minced garlic: Fresh garlic makes all the difference here for vibrant aroma and taste.
• Corn kernels: I love fresh corn for sweetness, but frozen or canned work just fine too.
• Canned diced green chilis: Adds a mild heat and smoky flavor that pairs so well with pumpkin.
• Sliced green onions: Freshness and a subtle crunch to brighten the filling.
• Avocado: Creamy base for the refreshing avocado cream topping.
• Salsa verde: Gives the avocado cream a zesty tang that cuts through the richness.
• Sour cream: Adds creaminess and mellow tanginess to the topping.
• Pumpkin puree: The star ingredient—be sure to use plain canned pumpkin, not pie filling.
• Garlic cloves: Roasted in the sauce for richness and depth.
• Jalapeno: Adds a gentle kick; remove seeds if you prefer milder heat.
• Cumin and black pepper: Earthy spices that bring warmth to the pumpkin sauce.
• Kosher salt: Essential for balancing flavors.
• Chicken broth and water: Create the perfect consistency for the pumpkin sauce.
• Corn or flour tortillas: Warm and pliable tortillas make rolling enchiladas much easier.
• Monterey Jack cheese: Melts beautifully and adds gooey goodness.
• Cotija cheese, cilantro leaves, green onions: Garnishing essentials for that fresh, tangy finish.

Variations

One of my favorite things about the Pumpkin Chicken Enchiladas Recipe is how easy it is to make your own. Feel free to swap out fillings or toppings to suit your family’s tastes or dietary needs.

• Vegetarian Option: Try replacing chicken with sautéed mushrooms and black beans—I love how hearty that version feels.
• Mild or Spicy: Adjust the jalapeno and green chilis to control the heat; removing seeds helps mellow the flavor.
• Cheese Varieties: Pepper Jack adds a spicy twist, or queso fresco for a more crumbly texture.
• Make It Gluten-Free: Use corn tortillas to keep things gluten-free without sacrificing taste.

How to Make Pumpkin Chicken Enchiladas Recipe

Step 1: Heat the Oven and Prepare Your Baking Dish

First things first, preheat your oven to 400ºF (204ºC) and position a rack in the center. This ensures even cooking and melting of that gorgeous cheese topping later. I like to lightly grease my 13×9 baking dish or just rely on the sauce’s moisture to prevent sticking—it always works out well!

Step 2: Make the Chicken Filling

Heat olive oil in a large sauté pan over medium heat, then add minced garlic and cook it just till fragrant—about 30 seconds. Don’t let it burn; garlic bitterness can ruin the mix. Toss in corn kernels and cook until tender, then stir in diced green chilis. Finally, add shredded chicken and sliced green onions, combining everything gently. This filling is so flavorful you might be tempted to eat it on its own!

Step 3: Blend the Avocado Cream Topping

While the filling cools a bit, blend avocado, salsa verde, and sour cream until super smooth. This creamy topping feels fresh and balances out the savory pumpkin sauce beautifully. I recommend chilling it until serving to keep it nice and thick.

Step 4: Prepare the Pumpkin Sauce

Combine pumpkin puree, whole garlic cloves, jalapeno (with seeds removed if you want mild), cumin, pepper, salt, chicken broth, and water in a blender. Puree until completely smooth and luscious. Pour about 1 cup of this magic sauce into your baking dish to form a flavorful base that keeps enchiladas moist while baking.

Step 5: Warm the Tortillas

For the easiest rolling, warm tortillas in a dry pan over medium-high heat or quickly hold them over a gas flame for 10 to 15 seconds on each side. This softens them perfectly so they don’t crack when you roll them up. Trust me, this little trick saves a lot of frustration.

Step 6: Assemble Your Enchiladas

Lay each tortilla flat on your work surface and spoon roughly ⅓ cup of the chicken filling onto one half. Roll up tightly and place seam-side down in your pumpkin sauce-lined baking dish—this keeps them from unrolling. Once all are nestled in, pour the remaining pumpkin sauce evenly over the top and sprinkle generously with Monterey Jack cheese. This last step guarantees that rich bubbling cheese crust we all crave.

Step 7: Bake Until Bubbly and Perfect

Cover your dish with foil and bake about 20 to 25 minutes, or until the cheese is fully melted and the sauce is bubbling gently around the edges. I usually peek around 20 minutes to make sure nothing’s overcooking—every oven is a little different!

Step 8: Add Garnishes and Serve

Before serving, sprinkle on cotija cheese, fresh cilantro leaves, and green onions for a burst of fresh flavor. Dollop the avocado cream on top or serve it on the side so everyone can add as much as they like. This step really elevates the dish with bright flavors and textures.

How to Serve Pumpkin Chicken Enchiladas Recipe

Garnishes

I love topping these enchiladas with crumbly cotija cheese and fresh cilantro leaves—it adds brightness and a bit of tang that balances the richness. Sliced green onions sprinkle on a subtle crunch and fresh flavor. And don’t skip the creamy avocado crema; it ties all the flavors together like a dream.

Side Dishes

To round out the meal, I usually serve simple Mexican rice or cilantro-lime quinoa, plus a crisp side salad or charred veggies. These sides soak up the sauce nicely and keep things balanced. Fresh corn on the cob or black beans are also spot-on with the pumpkin chicken enchiladas.

Creative Ways to Present

For holidays or dinner parties, I’ve rolled smaller tortillas into mini enchiladas arranged in a circular pattern for a stunning presentation. Adding colorful sliced radishes, edible flowers, or avocado slices on top gives a festive flair. Serving avocado cream in little ramekins so guests can dollop their own feels both thoughtful and delicious.

Make Ahead and Storage

Storing Leftovers

I store leftover enchiladas covered tightly with foil or plastic wrap in the fridge, and they stay delicious for up to 3 days. The flavors actually deepen overnight, making for an even better lunch or dinner the next day.

Freezing

This Pumpkin Chicken Enchiladas Recipe freezes beautifully. I like to assemble everything (without the avocado cream topping) in a freezer-safe dish, then cover tightly and freeze for up to 3 months. When you want to enjoy, just thaw overnight and bake as usual. It’s a perfect make-ahead solution for busy nights.

Reheating

To reheat, I cover the enchiladas with foil and bake at 350ºF until warmed through, about 15-20 minutes. This keeps them moist without drying out the pumpkin sauce or cheese. For microwave reheat, cover loosely and heat in short intervals to avoid overcooking.

FAQs

Final Thoughts

This Pumpkin Chicken Enchiladas Recipe has truly become one of my go-to comfort meals when I want something that’s both familiar and a little special. The way the pumpkin sauce blends with the spicy, cheesy filling is just magical. I can’t recommend trying it enough—once you taste those flavors together, you’ll understand why it’s such a winner in my kitchen. Trust me, your family and friends are going to ask for seconds!

Print