Chicken Enchiladas with Pumpkin Cream Sauce

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Calories: ~430 per serving

Ingredients

For the Filling

• 2 cups cooked shredded chicken

• 1 cup shredded Monterey Jack or Mexican blend cheese

• 1 can (4 oz) diced green chiles

• 1 tsp cumin

• 1 tsp chili powder

• ½ tsp garlic powder

• Salt & pepper to taste

For the Pumpkin Cream Sauce

• 1 tbsp butter

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 cup pumpkin puree

• 1 cup chicken broth

• 1 cup heavy cream (or half & half)

• ½ cup sour cream

• 1 tsp cumin

• ½ tsp smoked paprika

• ½ tsp chili powder

• ¼ tsp cinnamon (optional but delicious!)

• Salt & pepper to taste

For Assembly

• 10–12 small flour or corn tortillas

• Extra cheese for topping

• Fresh cilantro, for garnish

Instructions

1. Make the Filling

In a bowl, mix together:

• Shredded chicken

• Cheese

• Green chiles

• Cumin, chili powder, garlic powder

• Salt & pepper

Set aside.

2. Make the Pumpkin Cream Sauce

1. In a skillet, heat butter and olive oil.

2. Add onions and cook 3–4 minutes until soft.

3. Add garlic and sauté 1 minute.

4. Stir in pumpkin puree, chicken broth, cream, and sour cream.

5. Add cumin, smoked paprika, chili powder, cinnamon, salt, and pepper.

6. Simmer 5 minutes until thick and silky.

Taste and adjust seasoning — you want creamy, savory, slightly sweet warmth.

3. Assemble Enchiladas

1. Preheat oven to 375°F (190°C).

2. Spread ½ cup pumpkin sauce on the bottom of a baking dish.

3. Fill each tortilla with 2–3 tbsp chicken mixture.

4. Roll and place seam-side down in the dish.

5. Pour remaining pumpkin cream sauce over the top.

6. Sprinkle with extra cheese.

4. Bake

Bake 20–25 minutes, until hot, bubbly, and lightly golden.

5. Serve

Garnish with:

• Fresh cilantro

• Sliced jalapeños

• A dollop of sour cream

Serve with rice, beans, or salad.