Pumpkin Chicken Enchiladas

I have made these enchiladas for a couple years now. When I went through my “how many ways can I make enchiladas phase” I tried to find a recipe for pumpkin enchiladas and came across this recipe by Martha Stewart. Funny enough, tonight when I googled “pumpkin enchiladas” I came across several other bloggers who have made this very same recipe and loved it, so it is definitely tried and true. Anyway, this recipe is one of my favorite ways to prepare chicken enchiladas, so it has earned its place on my fall menu rotation. Don’t be turned off by the pumpkin sauce because it really does well as the base for this enchilada sauce. And besides, pumpkin is very nutritious. Here is Martha’s recipe with just a few minor adjustments.

pumpkinchickenchiladas Pumpkin Chicken Enchiladas

PUMPKIN CHICKEN ENCHILADAS

8 corn tortillas (the corn flavor goes really well with the pumpkin, I promise)

a few tablespoons of cilantro (I subbed this for the 6 scallions, diced-sometimes I add both)

leftover chicken, shredded (maybe a pound)

optional: roasted green chiles, chopped small

6 oz. of white sharp cheddar cheese, shredded

Sauce

1 can of pumpkin puree (15 oz)

3-4 cloves of garlic, peeled

1 jalapeno (remove seeds and membranes if you don’t need extra heat)

1 teaspoon chile powder

1/2 teaspoon cumin (I added this too)

2 teaspoons of salt

1/4 teaspoon of pepper

1 1/2 cups of chicken stock or water (I use chicken stock instead of water because I typically boil a chicken for this recipe)

DIRECTIONS:

Preheat your oven to 425 degrees. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chiles, cilantro, and/or scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese. However, if you are casein-free, this recipe is fine without cheese. Martha recommends placing your casserole dish on a baking sheet in the oven to prevent any spills. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.

Serves 4 alone or possibly 6 with sides

Note: These enchiladas are not spicy/hot to me, as Martha’s recipe title suggests, but then again, maybe I am hardened from years of eating spicy food. I have a different recipe for spicier enchiladas that I will post some time in the future, for those of us who like it hot. If you have any leftovers, it is spicier the next day!

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21 Responses to “Pumpkin Chicken Enchiladas”

  1. [...] Wednesday: Pumpkin Enchiladas [...]

  2. And to think I just tossed out some corn tortillas that hadn’t been eaten!! Rats!! Guess I’ll have to pick up some more because I have a pumpkin sitting on my counter that needs to be cooked!! This does sound different, but I would be willing to try it!! I”ll have to not let Michael know I used pumpkin until after he tasted it! ;-) Thanks for sharing the neat recipe!

  3. This sounds really good and I have a bunch of chicken left over! Thank you!

  4. This fall I have been obsessed with all things pumpkin. I saw the pumpkin enchiladas on your menu plan and was hoping that you’d post the recipe. And I have corn tortillas that need to be used. Have you ever made a batch and put them in the freezer?

  5. Carrie- My hubby likes it! I hope yours does too. It is easier on the stomach too since it is pumpkin and not tomato.

    Aimeepalooza- Enchiladas and other casseroles are great for leftover chicken. Yum.

    Janine- I think this freezes very well. Just place a piece of plastic wrap against the top of the enchiladas and then completely encase the dish in foil. Cover with a lid if you have one. Just thaw for 30 minutes on the counter and then increase the cooking time. I normally add fresh cheese if I am using it. It normally bakes in 45min-1hr. It also can be made 8 hrs ahead and put in the fridge.

  6. This looks delicious, Natalie. We love pumpkin and butternut squash and I really like acorn squash too. I actually have a butternut and sweet potato chili simmering in the crockpot now. I am definitely bookmarking this recipe for the day after Thanksgiving, when I have more leftover turkey than I know what to do with. A cranberry relish or salsa would be a tasty condiment. :)

  7. Looks great! What an interesting combination! I never thought…

    Hmm, have to read this more in depth and then try it. DO your kids like it?

  8. M- It would be perfect for that! Good idea as always!

    SM- This is much less spicy (especially the first night-leftovers tend to be a little spicier) than traditional enchilada sauce in my opinion. I left some of the chicken cilantro mixture (no chiles) out for Jude just in case- he ate both that and a some of the enchiladas. I think it is worth a try. I have heard kids get pickier as they get older. :)

  9. Holy Hannah, these look delicious! Natalie, I am impressed. I need to do something with leftover pumpkin I have and you just gave me the answer. I will enjoy it without cheese, which I think will still be delicious, but the rest of the fam damily will love your recipe! Tomorrow I am making a butternut squash soup but this weekend is enchiladas. Yummy.

  10. Hi Natalie! Those look gorgeous! I will be making a version soon- I cannot do the cheese or chicken- but I bet organic beef and onions would be lovely with pumpkin. Thank you!

  11. PS:: I adore your new header!

  12. Karina- ooh that does sound yummy. I will have to try those alterations myself! Thanks! :)

  13. This looks delicious as usual. We’re always looking for good enchilada recipes and this looks like a winner =)

  14. Natalie –

    I just wanted you to know that this recipe looked so good that two of my friends and I (all gluten-tolerant) tried this recipe for our dinner party on Friday night. It was great!!

    In fact, even with our Spanish rice and “borracho beans” on the side (and a good bit of red wine), I think we successfully had an entirely gluten-free dinner party!

  15. This looks delicious. I’m totally in a pumpkin mood this time of year and I can’t wait to try it- vegetarian style. :)

    -Sea

  16. We tried these a couple of days ago and we loved them!! Thanks for sharing the recipe!! I posted about them on my blog :-) !!

  17. [...] Pumpkin Chicken Enchiladas from Gluten Free Mommy [...]

  18. [...] Pumpkin Chicken Enchiladas [...]

  19. [...] out this recipe for Chicken Pumpkin Enchiladas, posted by Natalie at GlutenFreeMommy (by the way, Natalie’s site contains some great recipes [...]

  20. These were great!
    I just made the filling, and used about 1.5 lbs of chicken tenders (raw), mixed with 1 can of drained black beans, and 1 package of frozen chopped spinach, defrosted.
    We also topped it with a dairy-free, soy-free, gluten-free “cheddar-style” grated cheese, which was in the regular dairy section of our supermarket.
    We served it over brown rice, and the kids LOVED it. I will definitely make this again, and I think it would be a great freezer or make-ahead meal, just add the cheese before baking.

  21. [...] got tips for the recipe from Martha Stewart and Gluten Free Mommy  May 19, 2011  valentinaeg Categories: Uncategorized LikeBe the first to [...]

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