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Pumpkin Chicken Enchiladas with Creamy Avocado Sauce

Pumpkin chicken enchiladas combine chicken, corn, green chiles, and cheese.A savory pumpkin sauce is flavored with jalapeño, garlic, and cumin.Bake at 400°F for 20–25 minutes and serve with avocado cream.

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Prep Time 25 minutes
Course Main Course
Cuisine Mexican-Inspired

Ingredients
  

Chicken Filling

  • 3 cups cooked shredded chicken
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 cups corn kernels fresh, canned, or frozen
  • 4 ounces canned diced green chiles
  • 3 tablespoons sliced green onions

Avocado Cream Topping

  • 1/2 ripe avocado
  • 3/4 cup salsa verde
  • 1/4 cup sour cream

Pumpkin Sauce

  • 15 ounces pumpkin puree
  • 3 garlic cloves peeled
  • 1 jalapeño quartered and seeded
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups chicken broth
  • 1 cup water

Enchiladas

  • 8 corn or flour tortillas 6-inch size
  • 1 1/2 cups grated Monterey Jack cheese
  • Cotija-style cheese for garnish
  • Fresh cilantro leaves for garnish
  • 1 tablespoon sliced green onions

Instructions
 

  • Position an oven rack in the center and preheat the oven to 400°F (204°C).
  • Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
  • Add the corn and cook until heated through and lightly tender. Stir in the diced green chiles.
  • Add the shredded chicken and 3 tablespoons of sliced green onions. Stir until everything is evenly combined and heated through. Remove from the heat and set aside.
  • To prepare the avocado cream, place the avocado, salsa verde, and sour cream in a blender. Blend until completely smooth and creamy. Refrigerate until serving.
  • Rinse the blender if necessary. Add the pumpkin puree, garlic cloves, jalapeño, cumin, black pepper, kosher salt, chicken broth, and water.
  • Blend until you have a completely smooth pumpkin enchilada sauce.
  • Spread approximately 1 cup of pumpkin sauce across the bottom of a 9 x 13-inch baking dish.
  • Warm the tortillas briefly in a dry skillet over medium heat until soft and flexible. This helps prevent cracking during rolling.
  • Place a tortilla on a clean work surface. Spoon approximately 1/3 cup of chicken filling across the tortilla and roll it tightly.
  • Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  • Pour the remaining pumpkin sauce evenly over the Pumpkin Chicken Enchiladas.
  • Sprinkle the grated Monterey Jack evenly over the top.
  • Cover the baking dish with aluminum foil and bake for 20–25 minutes, until the enchiladas are thoroughly heated and the cheese is melted and bubbling.
  • Remove from the oven and garnish with Cotija-style cheese, fresh cilantro, and sliced green onions.
  • Serve warm with the chilled avocado cream spooned or drizzled over each portion.

Notes

Corn tortillas provide a more traditional corn flavor, while flour tortillas tend to be softer and easier to roll. Either option works.
For a lighter avocado topping, replace some or all of the sour cream with plain Greek yogurt.
Monterey Jack is ideal because of its mild flavor and excellent melting quality. A suitable mild cheddar or mozzarella can be substituted if necessary.