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+ servings
A spicy, smoky, creamy, and absolutely delcious chicken dinner!
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5 from 1 vote

Creamy Pumpkin Chicken Enchiladas

Boost your enchiladas with pumpkin and create a unique and flavorful dish no one will forget.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Keyword: Kid-Friendly
Servings: 8 people
Calories: 308kcal

Ingredients

  • 15 ounces pure pumpkin puree can, (we like Libby's)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 1 cup chicken broth or water, plus additional as needed
  • 1 cup Greek yogurt
  • 1 sweet potato medium, cut into 1/2 inch cubes
  • 2 cups boneless and skinless chicken breasts cooked and shredded
  • 4 ounces diced green chilies can
  • 1 1/2 cups Mexican style cheese shredded, reduced-fat
  • 8 corn tortillas 8 inch
  • 1/4 cup cilantro finely chopped

Instructions

  • Preheat the oven to 350 degrees F.
  • In a medium-sized mixing bowl, combine the pumpkin puree, chili powder, cumin, coriander, cinnamon, chicken broth, and Greek yogurt. Stir until the mixture is well combined and has the consistency of a runny enchilada sauce. Add additional broth or water as needed.
  • Spread 1 cup of the enchilada sauce on the bottom of a 9 x 13-inch casserole dish and set aside.
  • Meanwhile, place the diced sweet potato in a bowl with 1 tablespoon of water. Microwave until it’s fork-tender, about 3-5 minutes.
  • In another bowl, combine the cooked sweet potato, shredded chicken, diced green chilies, and half of the cheese. Add 1/2 cup of the pumpkin enchilada sauce and toss to coat.
  • Evenly distribute the chicken mixture over the center of the 8 corn tortillas. Roll the tortillas and place them seam-side down in the prepared casserole dish.
  • Pour the remaining pumpkin enchilada sauce over the top of the rolled enchiladas and top it with the remaining cheese.
  • Bake for 25 minutes, until the cheese is melted and the enchilada sauce is bubbling. Sprinkle the cilantro on top before serving.

Nutrition

Serving: 1enchilada | Calories: 308kcal | Carbohydrates: 22g | Protein: 24g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 265mg | Fiber: 4g | Sugar: 5g |
SmartPoints (Freestyle): 5