Recipe Box, Savory Pumpkin Enchiladas

We love, love, love, enchiladas, and I have made them many different ways, but never with pumpkin  🎃

 

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I was skeptical at first, I’m a huge pumpkin lover, but not much of a huge pumpkin eater

 

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But my curiosity won out, and I decided to give it a try over Halloween weekend

 

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The cooked chicken is mixed with chopped green chilies

 

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The pumpkin is part of the sauce combined with heavy cream, cumin and chili powder

 

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Put some sauce in the chicken

 

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Put some sauce in the bottom of the baking dish

 

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The pumpkin sauce is a yummy color

 

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The fun part to me is always building the enchiladas

 

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Roll them up and squeeze them together in your baking dish

 

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Top with remaining sauce and cheese

 

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Bake now or refrigerate, covered,  for up to 48 hours before baking.  Freeze leftovers for another night {if you have any!}

 

pumpkin enchiladas

Be prepared to enjoy!

Pumpkin Enchiladas

  • Servings: 4
  • Difficulty: easy
  • Print

3 cups chopped chicken,* about 6 tenders or 2 boneless chicken breasts

1 can, 15 oz  pumpkin

1 cup heavy cream

1/2 tsp chili powder

1 tsp cumin

1/2-1 can 4 oz chopped green chilies, {I used 1/2 can so they wouldn’t be too spicy}

1 sweet onion, chopped

2 cloves garlic, minced

1 T butter

1 T olive oil

salt and pepper

8 small flour tortillas

2 cups grated cheese, {I used a bag of grated mixed cheddar cheeses}

*if using raw chicken, place it in a saucepan and cover with water.  Season with salt and pepper.  Cover and bring to a boil.  Do not remove cover, just turn off burner and let chicken sit for 20-30 minutes.  Reserve broth for another use.

Make sauce by combining pumpkin, cream, cumin and chili powder in a bowl.  Season with salt and pepper.  Pour 1/3 of sauce in the bottom of a small rectangular baking dish that has been greased or sprayed

Saute onion in butter and garlic until soft and cooked.  Add garlic and cook, stirring 1-2 minutes.  Add chicken, chilies and 1/3 of the sauce.

Lay out tortillas on a board or clean work surface.  Divide chicken mixture evenly among the tortillas and sprinkle each with cheese.  Roll up as tightly as possible and place face down in baking dish, squeezing to fit.  Pour remaining sauce over all and top with remaining cheese.  Refrigerate covered at this point until baking up to 1-2 days ahead.

Bake at 350 for 30-45 minutes until heated through and bubbly.  Makes 4 servings

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These are H E A V E N L Y  ⭐️

 

savory pumpkin enchiladas

Seriously…dreamy good

 

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I usually don’t recommend using pre-shredded cheese, but I must tell you I used a new Kraft mix, Triple Cheddar plus cream cheese, and the dish was extra creamy, dreamy good~  👍  I’m sure the heavy cream contributed too, but feel free to substitute a lighter cream

 

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This recipe is adapted from Newlyweds Pumpkin Enchiladas

for another printable version of Savory Pumpkin Enchiladas click here

Thanks for stopping by!

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Comments
19 Responses to “Recipe Box, Savory Pumpkin Enchiladas”
  1. Lynn says:

    They really sound great! Love the new cheese mix too, I’ll have to look for it:@)

    Like

  2. Very interesting… sounds delicious! I love pumpkin anything! 🙂 I haven’t seen the new cheese mix, but it sounds wonderful! Adding it to my grocery list! ~Rhonda

    Like

  3. Enchiladas — a magic word! I have to try this today. We got home about sundown yesterday, and naturally there is no food. Tired of restaurant food! The sauce reminds me of a soup I have made before which has a SW flavor. Sorry we didn’t get to connect.

    Like

  4. Liz Mackie says:

    Thank you.

    Like

  5. cozinest says:

    I would have been skeptical too! They look dreamy good!

    Like

  6. Carlee says:

    What a fun idea! I am pinning these and can’t wait to try them!

    Like

  7. Emily says:

    I would never have thought to use pumpkin in this recipe, sounds good. I’ll look for the triple cheddar, sounds good for a lot of recipes, thanks Jenna…………

    Like

  8. Judy Pimperl says:

    I love any recipe where you can add a bit of something healthy that’s “hidden” from the kiddos who wouldn’t eat it if they could see it! This looks delicious.

    Like

  9. Jenna, you had me at pumpkin and heavy cream! Thanks for sharing your elisions recipes!

    Like

  10. Mary says:

    Jenna, love the idea of the southwest flavor of the pumpkin from the cumin and chili! I’m going to look for the triple cheddar with cream cheese too 🙂

    Like

  11. I’m pinning this. These sound great!

    Like

  12. Miz Helen says:

    Hi Jenna,
    I love love your Pumpkin Enchiladas, they look fabulous! Your recipe is awesome, I have pinned it. We really enjoy you sharing with Full Plate Thursday and hope to see you again soon!
    Miz Helen

    Like

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  1. […] Savory Chicken & Pumpkin Enchiladas   pssst….these are really good! […]

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