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Pumpkin Chicken Enchiladas with Avocado Sauce

Pumpkin Chicken Enchiladas with Avocado Sauce

Pumpkin Chicken Enchiladas with Avocado Sauce offer a cozy, comforting meal combining creamy pumpkin, tender shredded chicken, and a smooth, refreshing avocado sauce. Wrapped in soft tortillas and topped with melted cheese, this recipe brings a unique seasonal twist to classic enchiladas, perfect for family dinners, gatherings, or easy weeknight meals.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Filling

  • 2 cups shredded cooked chicken
  • 1 cup pumpkin puree
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Salt to taste

Tortillas and Cheese

  • 8 corn or flour tortillas
  • 1 1/2 cups cheese blend (cheddar and Monterey Jack)

Avocado Sauce

  • 1 ripe avocado
  • 1/2 cup Greek yogurt or sour cream
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro leaves
  • Pinch of salt

Optional Garnishes

  • Fresh chopped cilantro
  • Dollop of sour cream or extra avocado sauce
  • Thinly sliced red onions
  • Pickled jalapeños

Instructions

  1. Prepare the Filling: Sauté the chopped onions and garlic in a pan over medium heat until fragrant and translucent. Add the shredded cooked chicken, pumpkin puree, chili powder, cumin, and salt. Stir well and cook until heated through, allowing the flavors to meld.
  2. Make the Avocado Sauce: In a blender or food processor, combine the ripe avocado, Greek yogurt or sour cream, fresh lime juice, cilantro, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.
  3. Assemble the Enchiladas: Warm the tortillas in a dry skillet or microwave wrapped in a damp towel to make them pliable. Spoon a generous amount of the pumpkin chicken filling onto each tortilla, roll tightly, and place seam-side down in a baking dish. Repeat for all tortillas.
  4. Add Cheese and Bake: Sprinkle the cheese blend evenly over the rolled enchiladas. Bake in a preheated oven at 375°F (190°C) for approximately 20 minutes, or until the cheese is melted, bubbly, and lightly golden.
  5. Serve with Avocado Sauce: Drizzle the avocado sauce generously over the baked enchiladas or serve it on the side for dipping. Garnish with optional toppings as desired and enjoy.

Notes

  • Use fresh ingredients like cilantro and lime juice for the brightest flavor in the avocado sauce.
  • Warm tortillas before assembling to prevent cracking and make rolling easier.
  • Balance the pumpkin’s natural sweetness with savory spices and tangy sauce.
  • Shred chicken evenly for consistent texture and quick heating.
  • Prepare filling and sauce ahead of time to speed up meal preparation.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 enchilada with sauce
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 400 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 5 g
  • Protein: 25 g
  • Cholesterol: 65 mg

Keywords: Pumpkin chicken enchiladas, avocado sauce, healthy enchiladas, gluten free dinner, fall recipes, comfort food