Best Pumpkin And Chicken Enchiladas Recipes

PUMPKIN CHICKEN ENCHILADAS

Steps:

• Preheat oven to 425 degrees. In a medium bowl, combine shredded chicken, sour cream and scallions. Season generously with salt and pepper to taste; set aside.
• In a blender, puree pumpkin, garlic, jalapeño, chili powder, chicken broth, cinnamon, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth. Pour 1 cup of sauce in the bottom of baking dish.
• Pour a second cup of sauce onto a plate, this will be for dipping your tortillas in.
• One at a time dip each side of the tortillas in sauce, fill with about 1/3 cup of chicken mixture, roll and place seam side down in baking dish. Repeat until all 9 tortillas are filled and rolled.
• Pour remaining sauce on top of rolled enchiladas covering evenly and sprinkle with cheese.
• Bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
• Top with sliced avocado, cilantro, and more green onion if desired. Serve with more sour cream.

CHICKEN ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
• Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep the temperature constant, about 170 to 180°F. Cook until the center of the meat reaches 160°F, about 15 to 18 minutes.
• Transfer the chicken to a plate, cover with plastic wrap, and let them cool in the refrigerator. Once cool, shred and reserve.
• Preheat oven to 425°F.
• In a large sauté pan heat olive oil over medium heat. Add minced garlic and stir for 30 seconds until fragrant. Add corn and sauté until cooked through or warmed for canned corn, stirring frequently. Add the diced chili's, and stir to combine. Add the shredded cooked chicken and 3 tablespoons sliced green onions, stir to combine. Reserve until ready to fill the enchiladas.
• In a blender, puree avocado, salsa verde, and sour cream until smooth. Refrigerate until ready to use.
• In a blender, puree pumpkin, garlic cloves, jalapeno, cumin, black pepper, salt, chicken broth, and water until smooth. Pour 1 cup of sauce in the bottom of a baking dish.
• Lay tortillas on work surface; mound chicken mixture on half of each tortilla and dividing evenly, about ⅓ cup of filling. Roll up tortillas; place seam-side down in the baking dish.
• Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes.
• Let the dish cool for 5 minutes before serving. Garnish with 1 tablespoon green onions, cilantro, and cotija cheese. Serve with avocado cream topping.

PUMPKIN AND CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
• Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

SURPRISE, IT'S PUMPKIN! ENCHILADAS

Steps:

• Preheat oven to 400 degrees F.
• Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a bowl.
• Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.
• Spray a baking pan with nonstick spray and set aside.
• Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.
• Lay tortillas flat, side by side. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
• Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
• Bake in the oven until enchiladas are hot, about 8 minutes.
• Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.
• Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

PUMPKIN ENCHILADAS

Steps:

• Preheat oven to 400 degrees.
• Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.
• Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.
• Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.
• Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
• Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
• Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.
• Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!