Pumpkin Enchiladas Recipe

Name: Pumpkin Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 Tablespoons Butter; 1/2 whole Large Sweet Onion (Such As Vidalia), Diced; 2 whole Small Bell Peppers, Diced; 3 cups Cooked, Shredded Chicken; 1/2 cups Grated Cotija Cheese (Or Parmesan), Divided; Salt And Pepper, to taste; 1 whole Jalapeno, Seeded And Rough Chopped; 2 cloves Garlic, Peeled And Smashed; 1 cup Pumpkin Puree; 1 teaspoon Chili Powder; 1/2 teaspoons Cumin; 1/4 teaspoons Dry Oregano; 3/4 cups Plain, Low-fat Greek Yogurt; 1/2 cups Unsalted Chicken Stock; 8 whole Small Corn Tortillas; 1 cup Grated White Cheddar Cheese; Green Onions, For Garnish; Fresh Cilantro For Garnish

Servings: persons

2 Tablespoons Butter
1/2 whole Large Sweet Onion (Such As Vidalia), Diced
2 whole Small Bell Peppers, Diced
3 cups Cooked, Shredded Chicken
1/2 cups Grated Cotija Cheese (Or Parmesan), Divided
Salt And Pepper, to taste
1 whole Jalapeno, Seeded And Rough Chopped
2 cloves Garlic, Peeled And Smashed
1 cup Pumpkin Puree
1 teaspoon Chili Powder
1/2 teaspoons Cumin
1/4 teaspoons Dry Oregano
3/4 cups Plain, Low-fat Greek Yogurt
1/2 cups Unsalted Chicken Stock
8 whole Small Corn Tortillas
1 cup Grated White Cheddar Cheese
Green Onions, For Garnish
Fresh Cilantro For Garnish

1
Preheat the oven to 425 degrees F. Melt butter in a skillet over medium heat.
2
Add onion and bell peppers.
3
Saute the onions and peppers until soft, about 5 minutes.
4
Place shredded chicken in a large bowl.
5
Add sauteed onion and peppers, 1/4 cup of Cotija, and salt and pepper to taste.
6
Mix to combine and set aside.
7
Place the chopped jalapeno and garlic in a food processor and pulse to mince.
8
Add the pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock.
9
Pulse to combine.
10
Pour 1 cup of sauce in the bottom of an 8x13 baking dish.
11
Heat the tortillas in the microwave for 45 seconds, until they are warm and pliable.
12
Spoon about 1/2 cup of chicken mixture onto each tortilla.
13
Roll up each tortilla and lay them in the pan, seam side down.
14
Pour the remaining sauce over the tortillas.
15
Top with grated cheddar, remaining 1/4 cup Cotija (or Parmesan), and bake for 25-30 minutes, or until cheese is melted.
16
Garnish with green onions and chopped cilantro.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 Tablespoons Butter, 1/2 whole Large Sweet Onion (Such As Vidalia), Diced, 2 whole Small Bell Peppers, Diced, 3 cups Cooked, Shredded Chicken, and more.

Yes, Pumpkin Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Enchiladas

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