Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Incredible black bean chicken pumpkin enchiladas with a sweet and spicy pumpkin sour cream sauce. Irresistible and a great way to use up extra pumpkin!

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

black bean chicken pumpkin enchiladas on a plate with a title below

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!

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

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.


collage of making black bean chicken pumpkin enchiladas

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Honestly, I can’t believe it’s been 6 years since I originally made this recipe!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

four panel collage making pumpkin enchiladas

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.

chicken pumpkin enchiladas in a pan topped with avocado

I can’t even begin to 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.

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

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.


chicken pumpkin enchiladas on two plates topped with avocado

See how to make the pumpkin enchiladas:

If you like this recipe, you might also like:

Skinny Refried Bean & Chicken Enchiladas with Homemade Enchilada Sauce

Jalapeño-Cheddar Stuffed Enchilada Turkey Meatloaf

Sweet Potato Black Bean Enchiladas with Avocado Lime Crema

Healthy Enchilada Chicken & Quinoa Stuffed Bell Peppers

Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili

Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

5 from 12 votes
chicken pumpkin enchiladas on a plate topped with avocado
Course Dinner, Entree, Gluten Free
Cuisine Mexican
Keyword pumpkin enchiladas
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Serves 12
Incredible black bean chicken enchiladas with a slightly sweet pumpkin sour cream sauce. Irresistible!


  • 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


  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!

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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