These creamy pumpkin chicken enchiladas are a fun twist on a classic dish! Filled with tender chicken and a yummy pumpkin sauce, they bring a cozy fall flavor to your table.
Who knew enchiladas could be this creamy and comforting? I love making these when I want something special but easy. Plus, they smell amazing while they bake! 🍂
Key Ingredients & Substitutions
Cooked Chicken: I like using rotisserie chicken for convenience and flavor. If you prefer, any leftover chicken works well too. You can also make this vegetarian by substituting with black beans or sautéed mushrooms for a meaty texture.
Pumpkin Puree: Canned pumpkin is perfect here. If you want to go fresh, use roasted and pureed pumpkin. But don’t use pumpkin pie filling; it has added sugar and spices that can change the flavor of your dish.
Cream Cheese: This adds wonderful creaminess. If you want a lighter option, low-fat cream cheese or Greek yogurt can be a good substitute.
Cheese: I use mozzarella for its meltiness, but you can mix it with Monterey Jack for a bit more flavor. If cheese is not an option, try nutritional yeast for a cheesy taste without dairy.
Tortillas: Flour tortillas are soft, but corn tortillas can be used for a gluten-free version. Just warm them to make rolling easier.
What’s the Best Way to Prepare Creamy Enchiladas?
Making creamy enchiladas is all about creating a delicious filling and ensuring the tortillas roll well. Start by sautéing onions and garlic to build flavor. The combination with pumpkin and cream cheese makes a unique filling.
- Heat your skillet with oil, and keep stirring the onions until they are soft and clear. This builds the base flavor.
- Mix the filling ingredients well; it’s important for the flavors to combine before spreading.
- Warm your tortillas! This is crucial—cold tortillas tend to crack when rolled.
- Don’t forget to coat your baking dish with broth. This keeps the enchiladas moist and prevents sticking.
With these tips, you’ll end up with creamy, flavorful enchiladas that everyone will love! Happy cooking!
How to Make Creamy Pumpkin Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded
- 1 cup canned pumpkin puree
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup crumbled queso fresco or feta cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Assembly:
- 8-10 flour or corn tortillas
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1 tbsp olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 25 minutes of baking time. Overall, you’ll have delicious enchiladas ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures everything bakes evenly.
2. Sauté the Onion and Garlic:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it turns translucent, which should take about 5 minutes. Then, toss in the minced garlic and sauté for another minute to release its flavor.
3. Prepare the Filling:
In a large bowl, mix together the shredded chicken, sautéed onion and garlic, pumpkin puree, softened cream cheese, 1/2 cup of the mozzarella cheese, cumin, chili powder, smoked paprika, salt, and pepper. Stir until everything is well combined and creamy!
4. Warm the Tortillas:
Warm the tortillas slightly in a microwave or on a skillet to make them softer and easier to roll. This will help prevent cracking.
5. Assemble the Enchiladas:
Pour a thin layer of chicken broth on the bottom of a baking dish to prevent sticking. Take about 1/4 cup of the pumpkin chicken mixture and spoon it down the center of each tortilla. Roll up the tortillas tightly and place them seam side down in the baking dish.
6. Add Broth and Cheese:
Pour the remaining chicken broth over the rolled enchiladas, then sprinkle the rest of the mozzarella cheese and crumbled queso fresco on top. This will create a deliciously cheesy layer as they bake!
7. Bake the Enchiladas:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
8. Garnish and Serve:
Once baked, take them out of the oven and sprinkle with freshly chopped cilantro. Serve warm and enjoy the wonderful flavors of your creamy pumpkin chicken enchiladas!
This recipe yields creamy, cheesy enchiladas that balance the sweetness of pumpkin with savory chicken and spices. Enjoy this cozy dish with your favorite sides!
Can I Use Turkey Instead of Chicken?
Absolutely! Shredded turkey works great in these enchiladas, especially if you have leftovers from a holiday meal. It’ll add a delicious flavor without sacrificing texture.
Can I Make This Recipe Vegetarian?
Yes, you can! Substitute the chicken with black beans or sautéed vegetables like bell peppers and zucchini. Add some extra cheese for creaminess and flavor!
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in the oven to maintain the crispiness or in the microwave, covered, until heated through.
What Can I Serve With Creamy Pumpkin Chicken Enchiladas?
These enchiladas pair wonderfully with a simple salad, rice, or even roasted vegetables. You could also serve them with avocado slices or a dollop of sour cream for extra creaminess!
