Hi! Does anyone remember this delicious recipe originally from 2012? I do. These spicy black bean chicken pumpkin enchiladas are one of my favorite enchilada recipes EVER and I’m super excited to bring them back to life because they are a MUST MAKE.
Sometimes I just crave comfort; warm; ooey-gooey goodness that would make me sink into a food coma in a very good way. But what was it going to be?
It’s a bit obvious, but I’ll say it anyway: These black bean chicken enchiladas drenched in a PUMPKIN SOUR CREAM SAUCE. Oh hello, deliciousness. Honestly, I can’t believe it’s been 10 years since I originally made these. WAY TOO LONG. These enchiladas combine my two favorite things: pumpkin and Hispanic food. They also just so happen to be Abra’s favorite recipe on the site (just ask her how many times she has made them).
The best part is they use a whole can of pumpkin, so you don’t need to figure out what to do with the leftovers. Win! Enough talk, let’s get to it.
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Ingredients in pumpkin enchiladas
I can’t even begin to explain how delicious and comforting these savory pumpkin enchiladas are. The enchiladas are both sweet and savory and completely worth the time it takes to put them together. Here’s what you’ll need to make them:
- Olive oil: for cooking down some garlic, onion & jalapeƱo as part of the enchilada filling.
- Onion & jalapeƱo: for a little veggie mix. Be sure to de-seed your jalapeƱo or omit it if you’re sensitive to spice.
- Cooked chicken: one of the great parts about this recipe is that you can use already-cooked chicken and throw it right in. Check out the easiest ways to cook chicken hereĀ and our best ways to shred chicken here to use in the recipe!
- Black beans: we’re using a full can of black beans for a delicious boost of protein and fiber.
- Pumpkin puree: because they’re pumpkin enchiladas! You’ll use a full can of pumpkin puree to make the incredible pumpkin sour cream sauce. You can also make your own pumpkin puree with this tutorial.
- Tomato sauce: the tomato sauce combined with the pumpkin puree gives it that sauce-y enchilada flavor.
- Sour cream: for an amazing creaminess in the pumpkin enchilada sauce.
- Chicken broth: you’ll want a bit of low sodium chicken broth or water to thin out the sauce a bit.
- Garlic: gotta have that garlic in the filling and in the sauce.
- Spices: we’re using chili powder, cumin, cayenne pepper, salt & pepper in the sauce for the perfect enchilada flavor.
- Tortillas: I like to use soft corn tortillas (which also keeps this recipe gluten free) but feel free to use flour tortillas if you’d like.
- Shredded cheese: the layers of melted cheese are seriously irresistible. I like using shredded Mexican or colby jack cheese, but I think a spicy cheese would be delicious.
Customize your pumpkin enchiladas
- Make them vegetarian: If you’re vegetarian, simply leave the chicken out and add another can of black beans.
- Make them dairy free: feel free to use your favorite dairy free sour cream and shredded cheeses.
- Keep them gluten free: use corn tortillas or grain free tortillas instead of flour tortillas if you want to keep them gluten free.
- Add your favorite toppings: I enjoy topping mine with a bit of sour cream and avocado which helps to cool the little bit of heat that these bring.
How to make pumpkin enchilada sauce
Now you might be wondering about this pumpkin sour cream sauce magic, and you should be! It’s a bit sweet with a hint of spice and all things good in life. It’s basically your favorite homemade enchilada sauce with a delicious fall twist. This is going to be one delicious enchilada journey. To make it:
- Combine pumpkin puree, tomato sauce, sour cream, water/broth, garlic, chili powder, cumin and cayenne in your food processor or blender.
- Puree until smooth! You can also do this in a large bowl.
- Taste and season with salt and pepper as needed. Done!
Tips for preparing enchiladas
If you’ve never made homemade enchiladas they may look a bit intimidating. But they’re easier than you think — promise! Here are some of my best enchilada-making tips:
- Prep your tortillas. To make your tortillas and easier to roll, you can warm them in the microwave for about 20 seconds so they are easier to roll. You can also splash a little water on them before microwaving them to make them more pliable. Alternatively, you can dip them in the pumpkin sour cream sauce before rolling them!
- Don’t overfill. Fill them with just about 1/4 cup of the black bean chicken mixture so that they stay together and donāt burst at the seams.
- Lay them correctly. Remember to place them seam-side down so that the filling stays inside, and arrange them tightly next to each other in your pan to help them stay together.
Make these black bean pumpkin chicken enchiladas ahead of time
These healthy black bean pumpkin chicken enchiladas can be made one day ahead and placed covered in the fridge. Simply bake for 10-15 minutes longer once you are ready to cook them. Easy!
Have leftovers? Warm one up for breakfast and throw a fried egg on top. No regrets.
How to freeze enchiladas
Another thing that’s great is that these can be made ahead of time and kept in the fridge (or freezer!) until you are ready to cook them. Everyone LOVES them. I LOVE them. And I know you’ll LOVE them too! To freeze:
- Bake first, then freeze. You can either bake them first, then cool to room temperature, divide them in freezer safe containers and then freeze. Or you can bake them, bring them to room temp, and then freeze the entire pan. Just make sure you double wrap the pan so the enchiladas do not dry out. This is assuming you are freezing the entire pan. Once ready to reheat, thaw it out. Then bake, covered at 350 degrees F for 30-45 minutes or until heated through.
- Freeze before baking:Ā To freeze before baking, simply assemble the enchiladas as written in the instructions, then double wrap with plastic wrap and foil and freeze for up to 3 months. Once ready to bake, thaw out then bake according to instructions.
More pumpkin recipes to try
- Vegetarian Spinach Pumpkin Lasagna
- Oh So Good Chicken Meatballs in Pumpkin Coconut Curry Sauce
- Saucy Baked Pumpkin Pasta
- Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice
- The Best Pumpkin Cinnamon Rolls Youāll Ever Eat
- Cilantro Pesto Pasta with Roasted Pumpkin & Honey
Get all of our amazing pumpkin recipes here!
I hope you love these delicious black bean chicken enchiladas with pumpkin sour cream sauce! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
Ingredients
- For pumpkin sour cream sauce:
- 1 (15 ounces) can pumpkin puree
- 1 (14.5 ounce) can tomato sauce
- 1/2 cup low fat sour cream
- 1/3 cup water or low sodium chicken broth
- 2 cloves of garlic, minced
- 3 tablespoons chili powder (I used McCormick chili powder, which is mild)
- 2 teaspoons cumin
- 1/2 teaspoon red cayenne pepper (use less or omit if you don't like spicy things)
- Freshly ground salt and pepper, to taste
- For filling:
- 1 teaspoon olive oil
- 1/2 white onion, diced
- 1 jalapeƱo, seeded and minced
- 2 garlic cloves, minced
- 2-3 cups cooked and shredded chicken breast
- 1 (15 ounce) can of black beans, rinsed and drained
- Freshly ground salt and pepper
- 12 soft corn tortillas (you can also use 6 inch flour tortillas)
- 2 cups shredded Mexican or colby jack cheese
Instructions
- Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, water/broth, garlic, chili powder, cumin and cayenne; puree until smooth. You can also do this in a large bowl. Taste and season with salt and pepper.
- Preheat oven to 350 degrees F. Spray 9x13 baking dish with nonstick cooking spray and add 3/4 cup of pumpkin sauce to the bottom; use a spatula to spread out evenly. Set pan aside.
- Place shredded chicken in large bowl and add 3/4 cup of the pumpkin-sour cream sauce to it. Set aside.
- Next make the filling: Heat large non-stick pan over medium heat and add olive oil. Add onion, jalapeno and minced garlic and cook 3-5 minutes or until onions begin to soften.
- Remove from heat and transfer into the bowl with the chicken, then add in the black beans and 1 cup of the pumpkin sauce. Stir to coat the filling.
- Next warm tortillas in microwave for about 20 seconds so they are easier to roll. You can splash a little water on them before microwaving to make them more pliable. Then, place about 1/4 cup mixture on each tortilla. Sprinkle 1 tablespoon of cheese in each tortilla. Roll each tortilla and place seam side down in baking pan. Pour remaining pumpkin sauce on top of all the tortillas and then sprinkle remaining 1 1/4 cup cheese on top.
- Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown. Top with sour cream, avocado, or cilantro. Makes 6 servings -- about 2 enchiladas each (12 total).
Recipe Notes
Nutrition
Just made these tonight , using up the rest of my pumpkin puree and WOW! So tasty , loved the creamy and spicy sauce. I used chickens thighs with some adobo with the onions ans jalepenos mixture. Would make this again!! Hubby approved
Perfect!! So glad you both enjoyed!
This recipe is quintessential fall! I make this every year and everybody loves them. A really great balance of flavors!
It really is! So glad it’s a hit!
Could Greek Yogurt be substituted for the sour cream?
Yes that should work! You may just need more water or broth if the Greek yogurt makes the sauce a little too thick.
Any recommendations for tortillas? (brands you like)
I typically use the 365 brand from Whole Foods!
I made these pumpkin enchiladas for my daughter as a gift but messed up and added the diced onion, minced garlic and jalapeƱo with the shredded chicken mixture without cooking to soften first. Hoping it will still turn out okay. What do you think? Fingers crossed.
That should still be okay!
Loved the recipe, but tweaked it. Instead of tomato sauce, I used salsa (16 oz jar), any extra can of beans and added rice. Then I was lazy and put down a layer of corn tortillas, smeared the sauce on, did the filling and then a layer of corn tortillas with the rest of the sauce on the top. Came out great and much easier than rolling the tortillas.
Perfect! Love the idea of an enchilada skillet for this š
I made this last night for dinner and whole family went nuts! So good! I don’t eat meat so I replaced chicken with chard from farm share.
I think this was overall good flavors, but itās mushy. Yes, I used flour tortillas, but corn tortillas dipped and covered in the sauce would not end up crispy either. Maybe crushed tortially chips should go over the top? The pumpkin sour cream sauce is great though!
Glad you liked the flavors! These aren’t necessarily meant to be crispy on the edges (like a taquito would be) but feel free to add some crushed chips on top if you’re looking for a crispy topping!
Takes no time to prep and then into the oven it goes making the house smell amazing! I’ve made this several times – no chicken and adding whatever veg we have and it’s slways delicious!
Amazing! Love the idea of making these vegetarian, too š
Very disappointed. Ended up throwing it all away, as there was no hope in salvaging without investing in more ingredients. I won’t be tinkering with the recipe, but if you’re hoping for a saucy, enchilada-like dish I’d suggest halving the pumpkin puree + tomato sauce +….. never mind… I feel like it would be too much playing with ingredients. End product was gloppy & thick.
Hi Erin! So sorry to hear that this didn’t turn out for you. I’m not sure what could have gone wrong as this is one of my most popular enchilada recipes!
These are so good!! Iām never not impressed with your recipes. I ran out of chili powder and had to sub about half a tablespoon of chipotle chili powder and it leveled it up even more. It didnāt even need any toppings, it was so good by itself.
Aww this means so much to me! I am so glad you’re loving my recipe and this one turned out great for you š
These were amazing! My husband said the best enchiladas Iāve made. This recipe will be on our regular menu rotation. Thank you for an easy recipe that tastes wonderful!
I made this today with leftover turkey. It was amazing! I agree avocado, maybe a tomato/onion thing would be great with this. I just had an enchilada, my husband added a rice bed to his. Great flavor profile. Yes! A make again.
For all the people complaining about rolling tacos, here’s a tip from my Mexican mother-in-law. Make them like tacos and stand them up in a baking dish, putting them close together so they fit kind of tight. Do everything else just like you would if you rolled them. When they bake they kind of flop over and you still have a pan of enchiladas just like you would the rolled way. I like them even better and I don’t think most people know the difference. Also, I see a lot of recipes with a little sauce dribbled over the top and plain tortilla sticking out. I dump sauce all over them and put lots of cheese on top. I’m making the recipe right now and am giving it 4 stars because I know my enchiladas and they will be great.
Very dry, did I do something wrong? Added the 1 3/4 to the fillingā¦.
I ran out of sauce at the end. 3/4 on bottom of pan, 3/4 with chicken, and then 1 cup with filling. Did I read the recipe correct? These were delicious!
Hmm yes that is correct. I am not sure what would have happened that you ran out, did you change anything about the recipe? SO happy you enjoyed it though!
Very good! I prepped the entire recipe only to have my oven catch fire – toaster over/air fryer to the rescue. Very comforting food.
Oh no! So sorry to hear that, but I am so happy you were able to enjoy this recipe despite the unfortunate oven disaster!
Made the vegetarian version of these by adding a second can of black beans. Couldn’t find a jalapeno at the store, so added the quarter teaspoon of cayenne and it did have a bit of heat. Sauteed a whole onion instead of half. Ultimately a pretty easy recipe! The most time consuming was probably filling the enchiladas. I used 6″ flour tortillas and it made 14 enchiladas using 1/4 cup of filling. Would likely make again!
(forgot to add #AKDinnerParty)
Yummm! SO glad this recipe worked out for you, Julie!
I had high hopes for these from reading all the reviews here and on the FB group. To me they were bland, and my family agreed. Yes I did sub a few things. DF yogurt for the sour cream, only sprinkled DF cheese on the top and used less than what the recipe called for. And I used our favorite Siete tortillas for gluten-free.
I am so sorry this recipe didnāt turn out as you had hoped. Not sure what could have gone wrong, this recipe is definitely a big hit for many.
These were delightful, I made them for a fall themed dinner party and they were a huge hit. This would also make a great meal prep as it makes a lot!
Absolutely! So glad everyone enjoyed š
Really super easy recipe to make. I LOVE the amount of cheese and found it really came together quite quickly. Not a super pumpkin-y flavor and not too spicy, but just really delicious overall. Would definitely make again. I also went with flour tortillas. #AKDinnerParty
The best dinner! Happy to hear it came out great š
The pumpkin sour cream sauce, itās incredible!!!
YESS! So glad you enjoyed ā¤ļø
This recipe is delicious and so easy! I love non-sweet ways to add pumpkin in the fall.
#AKDinnerParty
Same, so happy to hear you enjoyed this recipe. Easy and delicious š
Delicious! Had plenty of leftovers and loved eating them the next day! #AKDinnerparty
Yay! Happy to hear it came out great. Leftovers are the BEST! š
This recipe was great for fall meal prep! We served it with pickled jalapeƱos and a squeeze of lime juice on top. My partner was unsure about adding pumpkin to a savory dish, but he actually really liked it!
AHH this is amazing! So glad you both loved this recipe ā¤ļø
Really liked these, Made them for three of our neighbors! I used a precooked whole chicken from Whole Foods and it turned out great. I should have used the whole amount of spices it says instead of half to make it a little more spicy. #AKdinnerparty
Love this! So happy you all loved this recipe āŗļø
Another great #AKDinnerParty recipe! Made this last night and my husband couldnāt stop raving. I made the recipe exactly as directed, and added avocado on top. Definitely loved the spicy kick, and the slightly sweet pumpkin is an amazing addition to the creamy sauce. So good on these cool fall nights!
YAY!!! Happy to hear it came out great š
I was a little skeptical to try these but Iāll try anything with pumpkin. MAN THESE WERE SO GOOD! Honestly believe theyāre the best enchiladas Iāve made! I cooked my chicken in the crock pot on high for 4 hours and then shredded to save a little time. #AKDINNERPARTY
Hannah Blake [email protected]
Yess, this is amazing! SO happy you loving this recipe
This is my second time making these and they are beyond delicious! I made them vegetarian and my filling was pinto beans, poblano pepper, onion and corn. SO GOOD!!! I also used Greek Yogurt for the sour cream and turned out great. I served this for dinner to a friend and she loved them #AKDinnerParty.
The BEST! SO happy that youāre a fan of this recipe ā¤ļø
Donāt let the pumpkin steer you away! These are some of the best enchiladas Iāve had with a nice kick of heat. I used Greek yogurt instead of sour cream and didnāt have chicken so used ground turkey. They might honestly be even better as leftovers. #AKDinnerParty
YAY! Happpy to hear it came out great š
Super flavorful! Will make again š
Awesome! SO glad youāre enjoying this recipe ā¤ļø