PUMPKIN ENCHILADAS

Incredible black bean chicken enchiladas with a slightly sweet and spicy pumpkin sour cream sauce. Irresistible and a great way to use up extra pumpkin!

Hi! Does anyone remember this delicious recipe originally from 2012? I do. They’re one of my favorite enchilada recipes EVER and I’m super excited to bring them back to life with new photos & a video just in time for #AKPumpkinWeek.

P.S. Don’t forget to sign up for our newsletter for a special bonus recipe hitting your inbox tomorrow!

Every Sunday night my extended family gathers for dinner – the adults chat while the kids play hard and everyone starts off the new week on the right foot. My mom and I take turns planning the menus for the meals; we are feeding a wide variety of palates so it’s not always easy to come up with something that will appeal to everyone! Over the years we’ve created a number of dinners that the family will happily eat and this recipe for pumpkin enchiladas is one of our favorites.

HOW DO YOU MAKE PUMPKIN ENCHILADAS?
This time of the year there are so many tempting pumpkin treats out there. I’m definitely doing my part to spread the pumpkin love and don’t worry, I’ve got more to come! That being said, the savory side of pumpkin often gets overlooked. While pumpkin does have some naturally sweet undertones, when you pair it with decidedly savory flavors like chili powder and garlic it turns into a totally different experience.

Many enchilada sauces are made with tomatoes or dried chiles which are flavorful, but don’t provide much in the way of texture – if anything most enchilada sauces are on the watery side. This enchilada sauce uses pumpkin puree as a base which creates a smooth, velvety and creamy sauce – you may never want to make regular old enchiladas again!

INGREDIENTS

• 2 tablespoons olive oil
• 1/2 of a large white or yellow onion, diced (about a cup)
• 1 bell peppers, diced (about a cup)
• 1–2 cups cubed (small 1/2 inch pieces) fresh pumpkin (or butternut squash)
• 1 jalapeno, seeded and diced
• 2 cloves, minced
• 2 cups cooked, shredded chicken
• salt and pepper to taste
• 8–10 corn tortillas
• 6–8 ounce pepper jack cheese (I like Cabot), grated
• Chopped cilantro and green onions for garnish
• 1 Batch of Pumpkin Enchilada Sauce (recipe follows)

Pumpkin Enchilada Sauce:

• 1 cup pumpkin puree
• 1 teaspoon chili powder
• 1/2 teaspoons cumin
• 1/4 teaspoons dry oregano
• 1 cups plain Greek yogurt
• 1/2 cup chicken stock

INSTRUCTIONS

1. In a large skillet over medium-high heat add the olive oil, onion, bell pepper, and cubed pumpkin. Cook until the vegetables start to soften, 6-8 minutes. Add the jalapeno and garlic and cook another minute. Remove from the heat and stir in your chicken. Add salt and pepper to taste (don’t be shy here, vegetables need salt).
2. To make the enchilada sauce, which together all of the ingredients until smooth.
3. Preheat the oven to 350 degrees and spread a cup of the enchilada sauce in the bottom of a 9 inch by 13 inch baking dish. Warm the tortillas in the microwave for about 30 seconds so that they are easier to work with. Place a 1/4 cup of the vegetable and chicken mixture in each tortilla and roll. Place the rolled tortilla seam side down in the pan and repeat until your pan is full.
4. Cover the top of all of the rolled enchiladas with your remaining enchilada sauce. Use the back of a spoon to spread it out evenly over the tops. Cover the top with the grated cheese. Bake until the edges start to bubble and the cheese melts, about 25 minutes.
5. Garnish with chopped cilantro and green onion and serve hot.

Share this post