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Pumpkin isn't just for dessert! These chicken enchiladas are made with a velvety pumpkin sauce that's totally savory and an unexpected way to elevate enchiladas into a dish fit for company. #ChooseSmart Ad

Chicken Enchiladas with Pumpkin Sauce

These pumpkin enchiladas are flour tortillas stuffed with chicken and coated in a savory sauce. The velvety pumpkin sauce is very unique and elevates the enchiladas into a fancy meal without any extra effort!
Course Main
Cuisine Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 595kcal
Author Sara Welch


  • Cooking spray
  • 2 1/2 cups cooked shredded chicken
  • 1 3/4 cups pumpkin puree
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon kosher salt
  • 8 tortillas I prefer flour but corn works fine too, 6 inch size
  • 2 cups grated Monterey Jack cheese
  • 1 tomato seeded and diced
  • 1/2 cup sliced black olives
  • 1/4 cup cilantro leaves


  • Preheat oven to 425 degrees. Coat a 9 inch baking dish with cooking spray.
  • In a blender, puree pumpkin, chili powder onion powder, garlic powder, seasoned salt and kosher salt with 2 cups of water until smooth.
  • Pour 1 cup of the sauce into the bottom of the baking dish, spread to coat evenly.
  • Lay the tortillas on a work surface. Spoon the chicken onto half of each tortilla, dividing evenly. Sprinkle the tortillas evenly with 1 cup of cheese. Roll up tortillas and place seam side down in the baking dish.
  • Pour remaining sauce on top and sprinkle with remaining cheese cheese. Place the dish on a baking sheet and bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes. Arrange the tomatoes, olives and cilantro on top and serve.


Freeze It: The sauce and enchiladas can be frozen separately for up to 3 months. To bake, thaw the enchilada sauce and pour it over the frozen enchiladas. Bake according to recipe directions and add an additional 5-7 minutes to the cook time.


Calories: 595kcal | Carbohydrates: 43g | Protein: 40g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 118mg | Sodium: 2134mg | Potassium: 674mg | Fiber: 6g | Sugar: 7g | Vitamin A: 18130IU | Vitamin C: 9mg | Calcium: 542mg | Iron: 4.8mg