Description
These Pumpkin Chicken Enchiladas are a comforting and flavorful twist on classic enchiladas, featuring shredded chicken, sweet corn, and a rich pumpkin sauce. Topped with melted Monterey Jack cheese, cotija, and a smooth avocado cream, this dish brings a delightful balance of smoky, creamy, and spicy flavors perfect for a cozy dinner.
Ingredients
Scale
Chicken Filling
- 3 cups (680 g) shredded chicken
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (10 g) minced garlic
- 2 cups (360 g) corn kernels, fresh, canned, or frozen
- 4 ounces (113 g) canned diced green chilis
- 3 tablespoons (6 g) sliced green onions
Avocado Cream Topping
- ½ avocado
- ¾ cup (180 ml) salsa verde
- ¼ cup (60 ml) sour cream
Pumpkin Sauce
- 15 ounces (425 g) canned pumpkin puree
- 3 cloves garlic, peeled
- 1 jalapeno, quartered, seeds removed
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- 1 ½ teaspoons (9 g) kosher salt
- 1 ½ cups (360 ml) chicken broth
- 1 cup (240 ml) water
Enchiladas
- 8 corn tortillas, or flour tortillas, 6-inch size
- 1 ½ cups (170 g) grated Monterey Jack cheese
- cotija cheese, for garnish
- cilantro leaves, for garnish
- 1 tablespoon (2 g) green onions
Instructions
- Heat the Oven: Preheat your oven to 400ºF (204ºC) with the rack set in the center position to ensure even baking.
- Make the Chicken Filling: Heat olive oil in a large sauté pan over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Stir in the corn kernels and cook until tender. Add diced green chilis, shredded chicken, and sliced green onions, stirring to combine thoroughly. Set aside until ready to fill the tortillas.
- Make the Avocado Cream Topping: Combine avocado, salsa verde, and sour cream in a countertop blender. Puree until smooth and creamy. Place in the refrigerator to chill for serving.
- Make the Pumpkin Sauce: In a blender, puree together pumpkin puree, garlic cloves, jalapeno (with seeds removed), cumin, black pepper, kosher salt, chicken broth, and water until very smooth. Pour 1 cup of this sauce into a 13 x 9 inch baking dish to coat the bottom.
- Warm the Tortillas: Gently warm tortillas in a pan over medium-high heat or directly over a gas flame for 10-15 seconds per side until pliable and lightly toasted, to prevent cracking when rolling.
- Assemble the Enchiladas: Spread about ⅓ cup of the chicken filling on one half of each tortilla. Roll tightly and place seam-side down in the baking dish atop the pumpkin sauce. Once all are assembled, pour the remaining pumpkin sauce evenly over the rolled enchiladas and sprinkle with grated Monterey Jack cheese.
- Bake the Casserole: Cover the baking dish with foil and bake for 20 to 25 minutes, until the cheese is fully melted and bubbly.
- To Serve: Garnish the baked enchiladas with crumbled cotija cheese, fresh cilantro leaves, and green onions. Serve warm with the chilled avocado cream topping on the side.
Notes
- Use either corn or flour tortillas depending on your preference, but warming them properly is key to prevent breakage.
- The avocado cream topping can be made ahead and stored in the fridge for up to 24 hours.
- You can substitute shredded rotisserie chicken to save time.
- Adjust the jalapeno quantity for desired heat level in the pumpkin sauce.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 50 mg
