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Easy Pumpkin Chicken Enchiladas

An unexpected twist on a traditional recipe. These Pumpkin Enchiladas are the perfect combination of savory and Fall flavors. With the addition of jalapeño and cheddar cheese, this dish will quickly become a favorite!

Course Dinner
Cuisine American
Keyword almond flour tortillas, cheddar cheese, Fall recipe, gluten free breakfast, gluten free recipes, healthy dinner recipe, healthy meal prep, jalepeno, pumpkin recipes, savory pumpkin recipe, simple ingredients
Servings 8

Ingredients

  • 8 6-inch tortillas (we use the Gluten-Free Siete almond flour tortillas)
  • 2 large organic chicken breast, cooked and shredded
  • 1/2 red onion, diced small
  • 4 cloves garlic, minced
  • 1 jalapeño, seeds removed and minced
  • 1 can organic pumpkin puree (NOT pumpkin pie filling)
  • 1 1/2 cups organic grass fed cheddar cheese (we love Trader Joes New Zealand Aged Cheddar)
  • 2 1/2 cups organic low sodium chicken stock or just water
  • 2 tbsp extra virgin olive oil
  • 1 tsp chili powder
  • 2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2-3 scallions, sliced for topping

Instructions

  1. Preheat oven to 375 degrees.

  2. Cook 2 large chicken breast thoroughly in an iron skillet with 2 tbsp olive oil, onions, 1 minced garlic clove, and s&p. You can cut them in half for faster cooking if needed like I did.

  3. Remove chicken from pan to a separate plate or cutting board and cool slightly before shredding with two forks. Add chicken back into pan to mix with the any drippings, onion and garlic. Set aside until needed.

  4. In a medium mixing bowl, combine pumpkin puree, water, jalepeno, remaining garlic, chili powder, salt and pepper. Either whisking or blending will work. The sauce will seem super thin at first, but trust the process....it gets thick when it bakes.

  5. In a glass 13x9 baking pan, pour 1 cup of the pumpkin sauce evenly into the bottom of the pan. Set aside.

  6. Slightly warm tortillas either in a microwave on a plate or on the stovetop in a dry iron skillet on low heat. Be sure to flip and only heat slightly through until warm. Some tortillas (especially gluten free) can crack when rolling if not heated enough.

  7. Assemble enchiladas right away by dividing shredded chicken into 8 equal portions in your pan. Spoon each portion into one tortilla and roll tightly. Ends should be open and not tucked in. Place each tortilla into the glass pan -seam side down. Repeat until all are done and lined up in your pan.

  8. Pour remaining pumpkin sauce all over the top of the enchiladas until everything is covered. Top evenly with shredded cheese and bake for 20-30 min (depending on your oven) until the sauce is bubbling and cheese is melted and slightly crispy golden on top. My oven runs hot so the bake time is closer to 20 min.

  9. Let cool for 5 min before serving. Top with your preference of sour cream, greek yogurt, sliced scallions, salsa, or avocado. Store leftovers in fridge up to 5 days for freshness. Reheat leftovers on a separate plate.