Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Incredible black bean chicken pumpkin enchiladas with a sweet and spicy pumpkin enchilada sauce. These savory pumpkin enchiladas are packed with protein and make the best weeknight dinner. The perfect way to use up extra pumpkin this fall!

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

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.

P.S. Don’t forget to sign up for our newsletter for a special bonus recipe hitting your inbox tomorrow!

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. Honestly, I can’t believe it’s been 6 years since I originally made this recipe! WAY TOO LONG.

black bean chicken pumpkin enchiladas in a pan topped with avocado and jalapeño slices

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 & jalapeño as part of the enchilada filling.
  • Onion & jalapeño: for a little veggie mix. Be sure to de-seed your jalapeño or omit 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. Easy!
  • 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 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.

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.

collage of making black bean chicken pumpkin enchiladas

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, 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:

  1. Combine pumpkin puree, tomato sauce, sour cream, water/broth, garlic, chili powder, cumin and cayenne in your food processor or blender.
  2. Puree until smooth! You can also do this in a large bowl.
  3. Taste and season with salt and pepper as-needed. Done!

four panel collage making pumpkin enchiladas

Tips for preparing enchiladas

  • Warm your 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.
  • Fill them with just about 1/4 cup of the black bean chicken mixture so that they stay together and don’t burst at the seams.
  • Remember to place them seam-side down so that the filling stays inside.
  • Arrange them tightly next to each other in your pan to help them stay together.

chicken pumpkin enchiladas in a pan topped with avocado

Customize your pumpkin enchiladas

  • 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.
  • 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: just be sure to use corn tortillas instead of flour if you want to keep them gluten free.

chicken pumpkin enchiladas on a plate with a fork topped with avocado

Make these black bean chicken enchiladas ahead of time

These healthy black bean 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.

chicken pumpkin enchiladas on two plates topped with avocado

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:

  1. Bake first, then freeze. You can either bake it first, then cool to room temperature, slice into servings, place in freezer safe containers and then freeze. Or you can bake it, bring to room temp, and then freeze the entire pan. Just make sure you double wrap it 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.
  2. Freeze before baking: 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.

See how to make the pumpkin enchiladas

More pumpkin recipes to try

Vegetarian Spinach Pumpkin Lasagna

Slow Cooker Pumpkin Peanut Butter Chicken Soup

Saucy Baked Pumpkin Pasta

Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice

The Best Pumpkin Cinnamon Rolls You’ll Ever Eat

I hope you love thee 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!

Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

5 from 14 votes
chicken pumpkin enchiladas on a plate topped with avocado
Course Dinner, Entree, Gluten Free, Lunch, Nut Free
Cuisine Mexican
Keyword black bean chicken enchiladas, pumpkin enchiladas
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Serves 12

Incredible black bean chicken pumpkin enchiladas with a sweet and spicy pumpkin enchilada sauce. These savory pumpkin enchiladas are packed with protein and make the best weeknight dinner. The perfect way to use up extra pumpkin this fall!

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
  • 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 jalapeño, 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

  1. 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.
  2. 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.
  3. Place shredded chicken in large bowl and add 3/4 cup of the pumpkin-sour cream sauce to it. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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

If you are having a hard time rolling the corn tortillas, try dipping them in the pumpkin sour cream sauce first before you fill them. It should help to make them easier to roll!

How to bake first, then freeze. You can either bake it first, then cool to room temperature, slice into servings, place in freezer safe containers and then freeze. Or you can bake it, bring to room temp, and then freeze the entire pan. Just make sure you double wrap it 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.

How to freeze before baking: 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.

Nutrition
Servings: 12 enchiladas
Serving size: 2 enchiladas
Calories: 475kcal
Fat: 14.2g
Saturated fat: 5.7g
Carbohydrates: 55.3g
Fiber: 14.5g
Sugar: 11.3g
Protein: 33.1g
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