Incredible black bean chicken enchiladas with a slightly sweet and spicy pumpkin sour cream sauce. Irresistible and a great way to use up extra pumpkin!
Hi! Does anyone remember this delicious recipe originally from 2012? I do. They’re one of my favorite enchilada recipes EVER and I’m super excited to bring them back to life with new photos & a video just in time for #AKPumpkinWeek.
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Anyway this recipe has been just waiting for you, begging to be cooked. FOR AN ENTIRE WEEK. I mean, now that it’s October, I feel like I can really break out the fall baking recipes, healthier comfort food, and oh my goodness… all of the delicious treats involving brown butter just scribbled on my chocolate-stained notebook.
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.
Now you might be wondering about this pumpkin sour cream sauce magic, and you should be! It’s a bit sweet, a hint of spice, and all things good in life. This is going to be one delicious enchilada journey.
Honestly, I can’t believe it’s been 6 years since I originally made this recipe! WAY TOO LONG.
While I was retesting the recipe the other week, I think I was already drooling by the time I warmed up corn tortillas and stuffed them with some shredded chicken, black bean, cheese, and the pumpkin sour cream sauce.
After all these enchiladas combine my two favorite things: pumpkin and hispanic food. YUM.
I can’t even begin explain how delicious and comforting this recipe is. They enchiladas are both sweet and savory and completely worth the time it takes to put them together.
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!
Warm one up for breakfast and throw a fried egg on top. No regrets.
I enjoy topping mine with a bit of sour cream and avocado which helps to cool the little bit of heat that these bring.
If you’re vegetarian, simply leave the chicken out and add another can of black beans.
SEE HOW TO MAKE THE ENCHILADAS:
- Serves: 12 enchiladas
- Serving size: 2 enchiladas
- Calories: 475
- Fat: 14.2g
- Saturated fat: 5.7g
- Carbohydrates: 55.3g
- Sugar: 11.3g
- Fiber: 14.5g
- Protein: 33.1g
- 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
- 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 jalapeno, 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
- 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).
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