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Chicken Enchiladas with Pumpkin Sauce

Chicken Enchiladas with Pumpkin Sauce are the perfect weeknight meal idea to celebrate the Fall season by incorporating pumpkin into your dinner routine. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 8 servings
Calories: 414 kcal
Course: Dinner
Cuisine: American

Ingredients

Pumpkin Enchilada Sauce
  • 15 ounces pumpkin puree
  • 3 cloves garlic minced
  • 1 Jalapeño seeds and stems removed, then finely diced
  • 1 1/2 Tablespoons maple syrup
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon oregano
  • 1/4 teaspoon black pepper
  • Pinch of ground ginger
  • 1 1/2 cup chicken broth
  • 3/4 cup sour cream or plain Greek yogurt
Chicken Enchiladas
  • 2 Tablespoons salted butter
  • 1/2 large sweet onion diced
  • 1 red bell pepper diced
  • 1 can diced green chilies
  • 3 cups cooked shredded chicken
  • 1 1/2 cups grated pepperjack cheese divided
  • salt and pepper to taste
  • 8 flour or corn tortillas
  • 2 green onions chopped
  • 1/2 bunch fresh Cilantro chopped
  • 1 avocado sliced

Instructions

    Cup of Yum
  1. Make the sauce by pulsing the jalapeno and garlic in a food processor or blender to mince, then adding the remaining sauce ingredients and processing to combine. Set aside.
  2. Preheat oven to 425°F. In a large skillet, melt the butter over medium heat, then add the onion and bell pepper. Season with a little salt and pepper and sauté until soft, about 5 minutes. Add the green chilies during the last minute.
  3. In a large bowl, combine the sauteed onions and peppers with the cooked, shredded chicken and 1/2 cup of the pepperjack cheese. Season with a little salt and pepper, to taste. Mix well.
  4. Warm the tortillas for 45 seconds in the microwave until warm and pliable, then fill each tortilla with chicken mixture and roll them up. Spread 1 cup of the pumpkin enchilada sauce in the bottom of a large rectangular baking dish, then place the rolled tortillas in the sauce, seam side down. Cover with the remaining sauce and cheese, then bake for 25-30 minutes, until the cheese is melted and the enchiladas are hot.
  5. Sprinkle with the green onions, chopped cilantro, and avocado, and serve.

Nutrition Information

Calories 414kcal (21%) Carbohydrates 30g (10%) Protein 23g (46%) Fat 23g (35%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 77mg (26%) Sodium 921mg (38%) Potassium 590mg (17%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 9335IU (187%) Vitamin C 36mg (40%) Calcium 264mg (26%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 414

% Daily Value*

Calories 414kcal 21%
Carbohydrates 30g 10%
Protein 23g 46%
Fat 23g 35%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 77mg 26%
Sodium 921mg 38%
Potassium 590mg 13%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 9335IU 187%
Vitamin C 36mg 40%
Calcium 264mg 26%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.