Recipe Box, Savory Pumpkin Enchiladas

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

pumpkin enchiladas 2

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


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


The cooked chicken is mixed with chopped green chilies


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


Put some sauce in the chicken


Put some sauce in the bottom of the baking dish


The pumpkin sauce is a yummy color


The fun part to me is always building the enchiladas


Roll them up and squeeze them together in your baking dish


Top with remaining sauce and cheese


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

Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 4


  • 3 cups chopped chicken * about 6 tenders or 2 boneless chicken breasts
  • 15 oz pumpkin
  • 1 cup heavy cream
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 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
Keyword asparagus casserole, chicken enchiladas, enchiladas, Fall, green chiles, pumpkin
pumpkin enchiladas 3

These are H E A V E N L Y  ⭐️

savory pumpkin enchiladas

Seriously…dreamy good

pumpkin enchiladas 1

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


This recipe is adapted from Newlyweds Pumpkin Enchiladas

Thanks for stopping by!


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22 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:@)

  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

    • Thanks Rhonda, we had these again last night, I had frozen the leftovers from when I first made them last week, and they were just as good. I hope you try them and love them!! >

  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.

  4. Liz Mackie says:

    Thank you.

  5. cozinest says:

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

  6. Carlee says:

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

  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…………

  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.

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

  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 🙂

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

  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

  13. helenfern says:

    Thanks for sharing at the Lazy Gastronome’s What’s for Dinner party! Hope to see you again tomorrow! Happy Halloween!

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