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Pumpkin Chicken Enchiladas with Avocado Sauce

Pumpkin Chicken Enchiladas with Avocado Sauce

Pumpkin Chicken Enchiladas with Avocado Sauce is a comforting and flavorful dish that combines creamy pumpkin, tender shredded chicken, warm Mexican spices, and a refreshing avocado lime sauce. Perfectly baked with melted cheese, these enchiladas offer a satisfying balance of cozy fall flavors and fresh, bright accents that make for an easy and nourishing meal any night of the week.

  • Total Time: 50 minutes
  • Yield: 8 enchiladas (serves 4) 1x

Ingredients

Scale

Filling

  • 2 cups cooked shredded chicken breast or thighs
  • 1 cup pumpkin puree (canned or fresh)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 tablespoon oil (for sautéing)

Tortillas & Cheese

  • 8 soft corn or flour tortillas
  • 1 to 1 ½ cups shredded cheddar or Monterey Jack cheese

Avocado Sauce

  • 2 ripe avocados
  • 2 tablespoons fresh lime juice
  • ¼ cup fresh cilantro leaves
  • Pinch of salt
  • 2 to 3 tablespoons water or olive oil (to adjust consistency)

Garnishes (optional)

  • Fresh cilantro leaves
  • Dollop of sour cream or Greek yogurt
  • Thinly sliced green onions

Instructions

  1. Prepare the Filling: Start by heating oil in a pan over medium heat. Sauté the finely chopped onion and minced garlic until soft and fragrant. Add the shredded cooked chicken, pumpkin puree, cumin, chili powder, salt, and pepper. Cook gently for several minutes, stirring occasionally, until the mixture is warm and well combined, forming a creamy and flavorful filling.
  2. Make the Avocado Sauce: In a blender or food processor, combine the ripe avocados, fresh lime juice, cilantro, a pinch of salt, and 2 to 3 tablespoons of water or olive oil. Blend until smooth and creamy. Adjust the consistency by adding more liquid if needed to create a pourable, fresh sauce.
  3. Assemble the Enchiladas: Warm the tortillas until pliable to prevent cracking. Spoon a generous amount of the pumpkin chicken filling onto each tortilla, then roll up tightly. Place each rolled tortilla seam-side down into a greased baking dish. Optionally, pour some avocado sauce over the top or reserve it for serving.
  4. Bake with Cheese: Sprinkle shredded cheese evenly over the assembled enchiladas. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese melts, bubbles, and starts to brown lightly, and the dish is heated through.
  5. Serve and Enjoy: Remove from the oven and drizzle additional avocado sauce over the enchiladas or serve on the side. Garnish with fresh cilantro leaves and optional toppings like sour cream or green onions. Serve warm and enjoy the combination of cozy and fresh flavors.

Notes

  • Use fresh pumpkin puree when possible for a more vibrant flavor.
  • Warm the tortillas before rolling to prevent tearing and ease assembly.
  • Reserve some avocado sauce for serving to maintain its fresh creamy contrast.
  • Avoid overfilling the tortillas to prevent tears and spills.
  • Allow the cheese to brown slightly for enhanced texture and flavor.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free (use gluten-free tortillas)

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 420
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 70mg

Keywords: pumpkin, chicken enchiladas, avocado sauce, Mexican, comfort food, fall recipe, healthy dinner, baked enchiladas, easy dinner