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Creamy Pumpkin Chicken Enchiladas

Creamy Pumpkin Chicken Enchiladas
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Creamy Pumpkin Chicken Enchiladas are a heartwarming twist on a classic Tex-Mex dish that brings comfort and flavor to your dinner table. This recipe combines the creamy richness of pure pumpkin puree with tender shredded chicken, vibrant spices, and a gooey layer of melted cheese—all wrapped in soft corn tortillas. Perfect for weeknight dinners or special occasions, these enchiladas not only satisfy your cravings but also provide a wholesome meal that’s easy to prepare. Each bite is a delightful blend of savory and sweet, making it a family favorite that everyone will enjoy. Treat yourself and your loved ones to this cozy culinary adventure!

Ingredients

Scale
  • 15 ounces pure pumpkin puree
  • 1 cup cooked and shredded chicken breast
  • 1 cup Greek yogurt
  • 1 cup chicken broth
  • 1 sweet potato (cut into cubes)
  • 8 corn tortillas
  • 4 ounces diced green chilies
  • 1.5 cups Mexican style cheese (shredded)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix pumpkin puree with chili powder, cumin, coriander, cinnamon, and gradually add chicken broth until smooth.
  3. Microwave sweet potato cubes with water until fork-tender.
  4. In another bowl, combine sweet potatoes, shredded chicken, green chilies, half the cheese, and half of the pumpkin sauce.
  5. Warm tortillas slightly to make them pliable. Fill each tortilla with the mixture and roll tightly.
  6. Place rolled tortillas seam-side down in a greased casserole dish; pour remaining pumpkin sauce over them.
  7. Top with remaining cheese and bake for about 25 minutes until bubbly.

Nutrition

Find it online: https://cookingwitheliana.com/creamy-pumpkin-chicken-enchiladas/