![['Close-up of creamy pumpkin chicken enchiladas topped with melted cheese and cilantro.', 'Side view of delicious vegetarian pumpkin chicken enchiladas, showcasing their creamy texture.', 'Juicy pumpkin chicken enchiladas garnished with green chilies and a sprinkle of cilantro.', 'Creamy chicken enchiladas made with pumpkin puree, displayed with a vibrant color contrast.']](https://timetocooks.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__1dcfb5a1-0d5f-40f9-abf4-9fe233998405_0-300x300.webp)
Creamy Pumpkin Chicken Enchiladas
Enjoy these flavorful enchiladas featuring a creamy pumpkin sauce and tender chicken, perfect for a cozy dinner.
Ingredients
Sauce
- 15 ounces pure pumpkin puree can, (we like Libby's)
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.125 teaspoon ground cinnamon
- 1 cup chicken broth or water, plus additional as needed
- 1 cup Greek yogurt
Vegetables
- 1 medium sweet potato cut into 1/2 inch cubes
Protein
- 2 cups boneless and skinless chicken breasts cooked and shredded
- 4 ounces diced green chilies can
Cheese
- 1.5 cups Mexican style cheese shredded, reduced-fat
- 8 corn tortillas corn tortillas 8 inch
- 0.25 cup cilantro finely chopped
Instructions
- Preheat oven to 350°F (175°C).
- Mix pumpkin, spices, broth, and yogurt to make sauce; set aside.
- Spread 1 cup of sauce in a casserole dish. Microwave sweet potato until tender.
- Combine sweet potato, chicken, chilies, and half the cheese; roll in tortillas and place in dish.
- Pour remaining sauce over rolled tortillas, top with cheese, and bake for 25 minutes.
- Garnish with cilantro before serving.
Notes
For extra flavor, add a squeeze of lime before serving.