Pumpkin Chicken Enchiladas Recipe

If you’re looking to shake up your dinner routine with something cozy, flavorful, and a little unexpected, this Pumpkin Chicken Enchiladas Recipe is just the ticket. I absolutely love how the earthy sweetness of pumpkin perfectly balances with the savory chicken filling—it’s like fall and Mexican flavors had a beautiful, delicious baby. Plus, the creamy avocado topping adds a cool contrast that makes every bite feel indulgent without being heavy.

When I first tried making these, I was surprised at how easy it was to get all those layers of flavor in one dish, yet it feels special enough for parties or a weekend family dinner. You’ll find that this Pumpkin Chicken Enchiladas Recipe doubles as perfect comfort food and a colorful way to sneak some extra veggies in, making it worth trying whether you’re feeding a crowd or just treating yourself.

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Ingredients You’ll Need

The magic of this Pumpkin Chicken Enchiladas Recipe lies in how each ingredient plays a part to build layers of taste and texture. Grab fresh or frozen corn for a pop of sweetness, and don’t skimp on the green chilis – they add just the right kick.

• Shredded chicken: Leftover rotisserie chicken works wonders here to save time.
• Olive oil: For sauteing, opt for extra virgin to add a light richness.
• Minced garlic: Fresh garlic makes all the difference in the filling’s aroma.
• Corn kernels: Fresh is best, but canned or frozen work just fine when in a pinch.
• Canned diced green chilis: Adds mild heat and beautiful color.
• Sliced green onions: Keep some for garnishing, too—they lift the freshness.
• Avocado: Ripe and creamy for that silky avocado cream topping.
• Salsa verde: Brings tang and depth to the avocado sauce.
• Sour cream: Adds smoothness and balances the spice in the topping.
• Canned pumpkin puree: The star. Make sure it’s 100% pumpkin, no pie spice.
• Garlic cloves (whole): To blend into the sauce for warmth.
• Jalapeno: Deseeded to control heat while keeping flavor.
• Cumin: Adds that smoky earthiness typical of Mexican cuisine.
• Black pepper: Freshly ground for subtle spice.
• Kosher salt: Essential to bring all those flavors alive.
• Chicken broth: Adds depth and thins the pumpkin sauce beautifully.
• Water: Balances consistency of the sauce perfectly.
• Corn or flour tortillas: Six-inch size works best for rolling.
• Monterey Jack cheese: Melts wonderfully and has a mild flavor.
• Cotija cheese: For garnish and that salty finish.
• Cilantro leaves: Freshness to top it all off.

Variations

One of my favorite things about this Pumpkin Chicken Enchiladas Recipe is how easy it is to tweak based on what you have or your dietary needs. Feel free to get creative here—you really can’t go wrong!

• Vegetarian Variations: Swap the chicken for roasted sweet potatoes or black beans for a hearty vegetarian option—I do this all the time and still love the texture.
• Spice Level: Add more jalapeno seeds or toss in some chipotle powder if you like a smoky heat that builds as you eat.
• Cheese Alternatives: Use pepper jack for extra kick or a vegan cheese if you’re dairy-free—both work well here.
• Pumpkin Swap: Try butternut squash puree if you want a slightly sweeter, nuttier profile.

How to Make Pumpkin Chicken Enchiladas Recipe

Step 1: Preheat your oven and prep the pan

Set your oven rack in the center and preheat to 400ºF (204ºC). This temp nails the balance between bubbling cheese and gently warming the filling so nothing dries out. I like to use a 13×9-inch baking dish because it holds the enchiladas perfectly without overcrowding.

Step 2: Make the flavorful chicken filling

Heat olive oil over medium heat in a large sauté pan, then toss in the minced garlic. Be careful—garlic burns fast, so just about 30 seconds until fragrant is enough. Next, add corn kernels and cook until warmed through, about 3-4 minutes. Mix in the diced green chilis, shredded chicken, and green onions, stirring well to combine. This mixture is the heart of your enchiladas, and trust me, those roasted flavors come alive here.

Step 3: Blend the creamy avocado topping

Place avocado, salsa verde, and sour cream in a blender or food processor and puree until smooth. Keep this refrigerated until serving, so it stays thick and fresh. This cooling sauce is a game-changer on top of those warm, spicy enchiladas.

Step 4: Whip up the pumpkin sauce

Throw the pumpkin puree, garlic cloves, quartered jalapeno (no seeds), cumin, black pepper, kosher salt, chicken broth, and water into your blender. Puree until velvety smooth—this sauce is silky and packed with savory warmth. Pour 1 cup of it at the bottom of your prepared baking dish; it helps create a tasty base that keeps your enchiladas moist as they bake.

Step 5: Warm and soften the tortillas

Lightly toast your tortillas in a pan over medium-high heat, about 10-15 seconds each side, or warm them over a gas flame if you have one. This step is crucial—it makes the tortillas pliable for rolling so they don’t crack or break when you stuff them.

Step 6: Assemble and bake the enchiladas

Spoon roughly ⅓ cup of the chicken filling onto half of each tortilla. Roll them up tight and place seam-side down in your pumpkin sauce-lined dish—this prevents them from unrolling during baking. Pour the remaining pumpkin sauce evenly over the top, then sprinkle on the Monterey Jack cheese. Cover with foil and bake for 20-25 minutes, until the cheese melts and bubbles beautifully.

How to Serve Pumpkin Chicken Enchiladas Recipe

Garnishes

I love to top these enchiladas with a sprinkle of crumbly cotija cheese, fresh cilantro leaves, and finely sliced green onions for a pop of color and freshness. The cotija adds a salty crunch that contrasts beautifully with the creamy avocado sauce and pumpkin sauce underneath.

Side Dishes

A crisp side salad with a tangy vinaigrette or some simple Mexican rice really round out this meal beautifully. If you’re feeling indulgent, refried beans or a corn and black bean salad with lime juice are also fantastic companions to these enchiladas.

Creative Ways to Present

For special occasions, I sometimes assemble the enchiladas in individual small ramekins for a charming personal portion. Drizzle the avocado cream in a pretty spiral or dot it atop each ramekin just before serving—guests always love the thoughtful touch and it makes the meal feel extra festive.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin chicken enchiladas store wonderfully in an airtight container in the fridge for up to 3 days. When I save leftovers, I like to keep the avocado cream separate so it stays fresh and doesn’t discolor or make the enchiladas soggy.

Freezing

You can freeze this dish either assembled or after baking. To freeze assembled, cover tightly with foil and plastic wrap to avoid freezer burn, and keep for up to 2 months. I found freezing after baking works too but the texture is a bit better if you bake fresh after thawing.

Reheating

Reheat leftovers covered in the oven at 350ºF for about 15-20 minutes until warmed through, to preserve the melty cheese and avoid drying out. I usually add fresh avocado cream right before serving to bring back the creamy contrast that makes this dish special.

FAQs

Final Thoughts

This Pumpkin Chicken Enchiladas Recipe holds a special place in my kitchen because it brings comfort without feeling repetitive. It’s a recipe I return to whenever I want something cozy with a creative twist, and I can’t recommend it enough to you. Give it a try—you’ll love how it blends familiar flavors with a little autumn inspiration to make mealtime feel fresh and exciting.

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