These pumpkin enchiladas are flour tortillas stuffed with chicken and coated in a savory pumpkin sauce. The velvety pumpkin sauce is very unique and elevates the enchiladas into a fancy meal without any extra effort!

You probably didn’t know that you can use a can of pumpkin puree to make an amazing delicious homemade enchilada sauce! This dish always gets rave reviews. This enchiladas recipe is a great way to enjoy savory pumpkin along with roasted pumpkin seeds , pumpkin soup and roasted pumpkin .

A tray of pumpkin enchiladas with a creamy, savory pumpkin sauce. - 1

This time of the year there are so many tempting pumpkin treats out there. That being said, the savory side of pumpkin often gets overlooked. While pumpkin does have some naturally sweet undertones, when you pair it with decidedly savory flavors like chili powder and garlic it turns into a totally different experience.

If you want more pumpkin dishes, try my favorite pumpkin desserts like pumpkin cheesecake bars , pumpkin chocolate chip cookies , chocolate pumpkin cheesecake muffins and pumpkin dip .

Pumpkin Enchiladas Ingredients

When you make these pumpkin enchiladas you will need cooked, shredded chicken, pumpkin puree, garlic powder, onion powder, chili powder, seasoned salt, kosher salt, tortillas, Monterey jack cheese, a tomato, black olives and cilantro leaves.

How Do You Make Pumpkin Enchiladas?

The first step to make this pumpkin enchiladas recipe is to preheat your oven and prepare your baking dish with cooking spray. Next make the pumpkin sauce by placing pumpkin puree, chili powder, onion powder, garlic powder, seasoned salt, kosher salt and water into a blender. Blend until smooth and pour a cup of the sauce in the bottom of your baking dish.

Next make the enchiladas by laying tortillas flat and placing chicken and shredded cheese into the tortillas. Roll the tortillas up and set them in your baking dish. Pour sauce over the top and sprinkle on more cheese. Bake until the cheese melts and the enchiladas warm through. Add some sliced olives, chopped tomatoes and cilantro on top for a fresh flavor to complement the richness of the sauce and enjoy.

A view of Mexican toppings on a tray of pumpkin enchiladas. - 2

Tips For The Perfect Pumpkin Enchiladas

  • Make sure you have smaller tortillas . You want ones that are 6 or 8 inches in diameter. They might be called soft taco or fajita size.
  • This recipe calls for cooked chicken. You could use rotisserie chicken, leftover chicken or bake and shred some chicken thighs or chicken breasts.
  • The pumpkin puree gives the enchilada sauce a smooth and creamy texture that you may not find with other enchilada sauces.
  • You can use canned pumpkin puree or make your own pumpkin puree .
  • I’ve written this recipe to serve 4 people, but it can easily be doubled or tripled for a crowd.
  • You can also make a big batch and freeze some for another day. The sauce and enchiladas can be frozen separately for up to 3 months. To bake, thaw the enchilada sauce and pour it over the frozen enchiladas. Bake according to recipe directions and add an additional 5-7 minutes to the cook time.

Quick Tip

You can use your choice of tortillas . I prefer flour but I’ve made this before with corn tortillas and that also works well.

A serving of savory fall Mexican food. - 3

You can make enchiladas crispy and not soggy by pouring your enchilada sauce over the center of the pumpkin enchiladas leaving the sides bare. The portions without the sauce will bake up crispy.

Whether you use corn or flour tortillas for enchiladas largely comes down to personal choice. Pick whichever you like better. I tend to pick flour tortillas because it is easier to find flour tortillas that are a good size and flour tortillas absorb the delicious enchilada sauce well.

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Pumpkin enchiladas on a small plate with a tray of enchiladas behind them. - 4

Flavor VAriations

This pumpkin enchiladas recipe is fantastic; however, you can change the flavors to suit your own taste.

  • Spicy: Add your favorite hot sauce to the enchilada sauce or chicken to bring the heat.
  • Meat: You can make these enchiladas with cooked meats like ground beef, ground chicken, ground turkey, shredded beef or shredded turkey.
  • Beans: Feel free to add pinto beans or black beans to your enchiladas. Make sure to drain and rinse your beans before using them.
  • Toppings: Pick your favorite toppings like sour cream, guacamole, pico de gallo , sliced avocado, sliced jalapeno peppers and salsa.
  • Cheese: I use Monterey Jack cheese but you could also use cheddar cheese, pepper jack cheese or a Mexican cheese blend.
  • Seasoning: Feel free to add seasonings to your chicken. You can add salt, black pepper, cumin, chili powder or a little of my taco seasoning .

These enchiladas are great as is or make a complete meal with pinto beans and rice . So many enchilada sauces are made with tomatoes which are flavorful, but don’t provide much texture. This enchilada sauce uses pumpkin puree as a base which creates a smooth, velvety and creamy sauce. You may never want to make regular old enchiladas again!

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Love This Recipe?

Ingredients1x2x3x

  • ▢ Cooking spray
  • ▢ 2 1/2 cups cooked shredded chicken
  • ▢ 1 3/4 cups pumpkin puree
  • ▢ 1/2 teaspoon garlic powder
  • ▢ 1/2 teaspoon onion powder
  • ▢ 1 tablespoon chili powder
  • ▢ 1 teaspoon seasoned salt
  • ▢ 1/2 teaspoon kosher salt
  • ▢ 8 tortillas I prefer flour but corn works fine too, 6 inch size
  • ▢ 2 cups grated Monterey Jack cheese
  • ▢ 1 tomato seeded and diced
  • ▢ 1/2 cup sliced black olives
  • ▢ 1/4 cup cilantro leaves

Instructions

  • Preheat oven to 425 degrees. Coat a 9 inch baking dish with cooking spray.
  • In a blender, puree pumpkin, chili powder, onion powder, garlic powder, seasoned salt and kosher salt with 2 cups of water until smooth.
  • Pour 1 cup of the sauce into the bottom of the baking dish, spread to coat evenly.
  • Lay the tortillas on a work surface. Spoon the chicken onto half of each tortilla, dividing evenly. Sprinkle the tortillas evenly with 1 cup of cheese. Roll up tortillas and place seam side down in the baking dish.
  • Pour remaining sauce on top and sprinkle with remaining cheese cheese. Place the dish on a baking sheet and bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes. Arrange the tomatoes, olives and cilantro on top and serve.

Notes

  1. You can use your choice of tortillas. I prefer flour but I’ve made this before with corn tortillas and that also works well.
  2. Make sure you have smaller tortillas. You want ones that are 6 or 8 inches in diameter. They might be called soft taco or fajita size.
  3. This recipe calls for cooked chicken. You could use rotisserie chicken, leftover chicken or bake and shred some chicken thighs or chicken breasts.

Nutrition

A tray of pumpkin enchiladas topped with sliced olives, diced tomatoes and cilantro. - 10 Pumpkin isn't just for dessert! These chicken enchiladas are made with a velvety pumpkin sauce that's totally savory and an unexpected way to elevate enchiladas into a dish fit for company. #ChooseSmart Ad - 11

Chicken Enchiladas with Pumpkin Sauce

Ingredients

  • Cooking spray
  • 2 1/2 cups cooked shredded chicken
  • 1 3/4 cups pumpkin puree
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon kosher salt
  • 8 tortillas I prefer flour but corn works fine too, 6 inch size
  • 2 cups grated Monterey Jack cheese
  • 1 tomato seeded and diced
  • 1/2 cup sliced black olives
  • 1/4 cup cilantro leaves

Instructions

  • Preheat oven to 425 degrees. Coat a 9 inch baking dish with cooking spray.
  • In a blender, puree pumpkin, chili powder, onion powder, garlic powder, seasoned salt and kosher salt with 2 cups of water until smooth.
  • Pour 1 cup of the sauce into the bottom of the baking dish, spread to coat evenly.
  • Lay the tortillas on a work surface. Spoon the chicken onto half of each tortilla, dividing evenly. Sprinkle the tortillas evenly with 1 cup of cheese. Roll up tortillas and place seam side down in the baking dish.
  • Pour remaining sauce on top and sprinkle with remaining cheese cheese. Place the dish on a baking sheet and bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes. Arrange the tomatoes, olives and cilantro on top and serve.

Notes

  1. You can use your choice of tortillas. I prefer flour but I’ve made this before with corn tortillas and that also works well.
  2. Make sure you have smaller tortillas. You want ones that are 6 or 8 inches in diameter. They might be called soft taco or fajita size.
  3. This recipe calls for cooked chicken. You could use rotisserie chicken, leftover chicken or bake and shred some chicken thighs or chicken breasts.

Nutrition