Chicken Enchiladas with Creamy Pumpkin Sauce

Chicken Enchiladas with Creamy Pumpkin Sauce


  • 1-1/4 pounds ground chicken
  • 1 can black beans, drained
  • 1-1/2 cups frozen corn
  • 1 packet of taco seasoning (I love the Trader Joe’s Brand)
  • 1/4 cup water 
  • 1 15 oz can pumpkin puree
  • 2 Fresno peppers, stem removed (use 1 or remove seeds if you don’t want the spice)
  • 3 garlic cloves
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1-1/2 cups of Greek yogurt
  • whole wheat tortillas
  • 8 oz white cheddar cheese, grated
  • avocado, for garnish


  1. Preheat oven to 375 degrees.
  2. Brown chicken in stovetop pan, breaking up with back of spoon.
  3. Once chicken is browned, add black beans, corn, taco seasoning, and water. Stir together and let simmer for about 8 minutes, stirring occasionally.
  4. While meat, beans and corn are simmering make the pumpkin sauce. In a blender, blend together pumpkin puree, peppers, cayenne pepper, salt and black pepper. Pulse or stir yogurt into sauce.
  5. To assemble enchiladas, place a few spoonfuls of chicken mixture into tortilla, fold in bottom and top edges and roll up. Place seem side down into baking dish (I used a 7×11 pyrex baking dish). Do this with the remainder of the mixture and place side by side in baking pan. Spoon about 2 cups of pumpkin enchilada sauce on top (I had extra pumpkin sauce and used it on nachos!) and then sprinkle cheese over top. Bake in 375 degree oven for about 15 minutes, until cheese is melted.
  6. Let cool for a few minutes before eating. Enjoy!

Recipe & Photos Via Author & Licensed Under CC BY-SA 3.0

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