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Pumpkin Enchiladas

Prep Time 30 mins
Cook Time 45 mins
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