Enchiladas with Pumpkin Sauce
Transform your weeknight dinner routine with these mouthwatering Enchiladas with Pumpkin Sauce—a unique twist on a classic comfort food! Tender corn tortillas are filled with seasoned shredded chicken and melted cheddar cheese, then smothered in a velvety sauce made from creamy pumpkin puree, chicken broth, and a hint of warm spices like cumin, chili powder, and cinnamon. This easy yet impressive recipe combines savory and slightly sweet flavors, creating a perfect balance that’s ideal for fall or any time of year. Ready in under an hour, these enchiladas are finished with bubbly, golden cheese and a sprinkle of fresh cilantro for a vibrant touch. Perfect as a cozy family meal or as a standout dish for entertaining, this recipe takes enchiladas to the next level.
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 2 cups Cooked shredded chicken
- 1 cup Canned pumpkin puree
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 0.5 cup Sour cream
- 2 cups Shredded cheddar cheese
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic, ground cumin, chili powder, cinnamon, salt, and black pepper. Cook for 1 more minute until fragrant.
Add the canned pumpkin puree and chicken broth to the saucepan, whisking until smooth. Reduce the heat to low and stir in the heavy cream and sour cream. Simmer the sauce gently for 5 minutes, then remove from heat.
Spread a thin layer of the pumpkin sauce (about 1/2 cup) onto the bottom of the prepared baking dish.
Warm the corn tortillas in the microwave or stovetop until pliable. Fill each tortilla with approximately 1/4 cup shredded chicken and 1 tablespoon of shredded cheddar cheese. Roll the tortillas tightly and place them seam-side down in the baking dish.
Pour the remaining pumpkin sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining shredded cheddar cheese over the top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.6 g | 238% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 5008 mg | 218% | |
| Total Carbohydrate | 226.4 g | 82% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 24.2 g | ||
| Protein | 240.7 g | 481% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2226 mg | 171% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2907 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
