Savory Delicious Pumpkin Chicken Enchiladas
Gooey and delicious pumpkin chicken enchiladas. You will love the combination of caramelized pumpkin and shredded chicken enchiladas, covered in bubbling cheese. A perfect fall casserole. Just pop it in the oven for a hearty meal!
I want to make pumpkin recipes every single day this time of the year. I have created quite a few recipes using pumpkin puree, but when I saw the cute baking pumpkins at the grocery store I thought maybe I could chop a little pumpkin up and sautee the pumpkin pieces for a recipe. And since Mexican food is my fave – I thought it would be fun to experiment making sauteed pumpkin enchiladas!
I think the savory side of pumpkin gets overlooked for all of the sweet pumpkin recipes, so I was very excited to make these Pumpkin Chicken Enchiladas!
Savory Delicious Pumpkin Chicken Enchiladas
- 2 teaspoons olive oil
- 1/2 cup chopped onion (1 medium)
- 1 fresh jalapeno chile pepper, seeded and finely chopped (optional)
- 2 cups pumpkin, peeled and chopped
- 1 1/2-1 3/4 cups water
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cup no-salt-added red kidney beans, rinsed and drained
- 1 1/2 cups shredded cooked chicken breast
- 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
- 8 6 – inches white corn tortillas, softened**
- Preheat oven to 400 degrees
- Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside. In a medium saucepan, heat oil over medium-high heat. Add pumpkin, onion and chile pepper; cook and stir about 10 minutes or until pumpkin and onion are tender.
- Pour the pumpkin and onion mixture into a mixing bowl.
- Add the beans, 1-1/2 cups of the water, the chili powder, cumin, and 1/2 teaspoon salt and half of the cheese. Mix.
- Spoon a generous 1/3 cup of the bean mixture onto each tortilla. Roll up tortillas; place, seam sides down, in the prepared baking dish. Pour the remaining pumpkin mixture over tortilla roll-ups, followed by the remaining cheese.
- Bake, covered with foil, for 15 minutes. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 10 minutes more or until heated through. If desired, serve with sour cream and cilantro.
Do you make anything with Pumpkin?
Here are a few other pumpkin recipes I love to make:
3 Ingredient Pumpkin White Chocolate Cookies
Cheesecake Pumpkin Mini Loaves
What is your favorite recipe to make?
xoxo
Scrivono le donne come cool girls.. Non ci si può fidare. Il Wii utilizza un controller wireless che permette ai giocatori di controllare l’azione sullo schermo attraverso i propri movimenti della vita reale. ; D Ho paura di essere un junior del prossimo anno. Contribuenti Oahu pagare il conto per le scorte di polizia di Honolulu, che di solito ammonta a circa 250.000 $, e thecity ambulanza, che accompagna il Presidente 24 ore al giorno attraverso tutta la sua visita, per un totale di circa
I love everything pumpkin …. not many people know that about me 🙂
This looks fabulous you must be an amazing Mom/cook
Thank you very much!! We did enjoy them 🙂
xoxo
PUMPKIN enchiladas?! Oh my gosh. These sound amazing. I’m totally over “pumpkin spice” at this point, but not pumpkin in general. I’m going to give these a try this week. Thank you for the recipe!
Me too!! I hope you like it!! Your pumpkin cookies sound good!
xoxo