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Creamy Pumpkin Chicken Enchiladas

Creamy pumpkin chicken enchiladas are made with:
Pumpkin, Greek yogurt, and warm spices for a creamy sauce.
Chicken, sweet potato, green chilies, and cheese for the filling.
Corn tortillas baked at 350°F for 25 minutes until bubbling and golden.
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Prep Time 20 minutes
Course Dinner
Cuisine Mexican-inspired

Ingredients
  

  • 15 ounces pure pumpkin puree
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 1 cup chicken broth or water plus additional as needed
  • 1 cup Greek yogurt
  • 1 medium sweet potato cut into 1/2-inch cubes
  • 2 cups cooked boneless skinless chicken breast, shredded
  • 4 ounces diced green chilies
  • 1 1/2 cups reduced-fat Mexican-style shredded cheese
  • 8 8- inch corn tortillas
  • 1/4 cup finely chopped cilantro

Instructions
 

  • Preheat the oven: Heat the oven to 350°F.
  • Make the pumpkin sauce: In a medium bowl, combine the pumpkin puree, chili powder, cumin, coriander, cinnamon, chicken broth, and Greek yogurt. Stir until smooth. The sauce should be thin enough to spread easily; add a little more broth or water if necessary.
  • Prepare the baking dish: Spread 1 cup of the pumpkin sauce evenly across the bottom of a 9 x 13-inch casserole dish.
  • Cook the sweet potato: Place the diced sweet potato in a microwave-safe bowl with 1 tablespoon of water. Microwave for 3–5 minutes, or until fork-tender.
  • Make the filling: Combine the cooked sweet potato, shredded chicken, green chilies, and half of the shredded cheese. Stir in 1/2 cup of the pumpkin sauce until everything is lightly coated.
  • Fill the tortillas: Divide the chicken mixture evenly among the 8 corn tortillas. Place the filling down the center of each tortilla, then roll them up.
  • Arrange the enchiladas: Place each rolled tortilla seam-side down in the prepared casserole dish.
  • Add the topping: Pour the remaining pumpkin sauce evenly over the enchiladas, then sprinkle the remaining cheese over the top.
  • Bake: Bake for about 25 minutes, until the cheese is melted and the sauce is bubbling around the edges.
  • Garnish and serve: Sprinkle with chopped cilantro and serve warm. These creamy pumpkin chicken enchiladas are especially delicious while the cheese is still bubbling and golden.

Notes

For a heartier meal, serve the enchiladas with a simple green salad, black beans, or roasted vegetables. You can also top them with extra cilantro, diced avocado, or a spoonful of Greek yogurt.
For a spicier version, add a pinch of cayenne pepper or use hot green chilies. If you prefer a milder flavor, reduce the chili powder slightly.