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 Honestly, I can’t believe it’s been 10 years since I originally made these.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 & jalapeño as part of the enchilada filling.
- Onion & jalapeño: for a little veggie mix. Be sure to de-seed your jalapeño 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 here 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 don’t 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: 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 You’ll 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!
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!
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 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
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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.
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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.
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Place shredded chicken in large bowl and add 3/4 cup of the pumpkin-sour cream sauce to it. Set aside.
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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.
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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.
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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.
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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!
See the full post for ways to customize your enchiladas, plus freezing instructions!
Nutrition
301 comments
OMG! If it wasn't 104 degrees in So Cal, I would make this tonight. Going to have to wait for cooler weather but can't wait!
May be next year when it cools off.
Pumpkin sour cream sauce?! This sounds amazing.
I want to put it on everything; it’s absurdly good.
Pumpkin sour cream sauce?! This sounds amazing.
I want to put it on everything; it’s absurdly good.
Cant wait to try this!
What time is dinner? Sounds delicious
looks like great recipes!
The pumpkin sauce sounds amazing! Making this today!
Delícia, delícia!
Delícia, delícia!
I’m loving this fun twist on enchiladas for a fall-themed recipe!
Thanks Lori! They’re delicious!
I’m loving this fun twist on enchiladas for a fall-themed recipe!
Thanks Lori! They’re delicious!
I loved that you added the pumpkin twist in the sour cream!
My husband would eat Mexican everynight since we live in Houston. I am certainly going to try these on him.
My husband would eat Mexican everynight since we live in Houston. I am certainly going to try these on him.
My mom taught me that dipping your tortillas in the sauce before stuffing them, kept the tortillas from drying out and cracking. I am making these tonight!
I just made them. Perfectly spiced and delicious! Thanks Monique 🙂
I made these yesterday…not easy with a fussy baby who doesn’t like to be put down, but I managed. I can’t get over how.freaking.good these are…I made double the recipe, and I’m glad I did. We had it for dinner with brown rice last night, lunch and dinner today, and will have them for lunch tomorrow, and I’m already sad thinking about the pan being empty. Thank you for this wonderful recipe!
I made these yesterday…not easy with a fussy baby who doesn’t like to be put down, but I managed. I can’t get over how.freaking.good these are…I made double the recipe, and I’m glad I did. We had it for dinner with brown rice last night, lunch and dinner today, and will have them for lunch tomorrow, and I’m already sad thinking about the pan being empty. Thank you for this wonderful recipe!
OMG! This is so good!
OMG! This is so good!
Loved the black bean & pumpkin enchiladas. One minor flaw, the directions never state to have you pour remaining sauce over & cheese over top before baking. Looks like that step got missed. Obviously figured it out, but might want to change.
Loved the black bean & pumpkin enchiladas. One minor flaw, the directions never state to have you pour remaining sauce over & cheese over top before baking. Looks like that step got missed. Obviously figured it out, but might want to change.
THese were amaaaazing! What a fantastic combination!
Please please please make a cookbook, I will buy ten million of them!
Made these this evening, everyone LOVED them. I must be doing something wrong though, I had enough to make 32!
I have found many recipes worthy of saving to try in the future. This is the first time I have commented e en before trying. Sounds marvelous. I’ll let ou know the results when I make. Thank you for posting!
Omg these are amazing! I made a couple of minor changes. I roasted a pumpkin and used that as my purée. I also used canned tomatoes instead of tomato sauce. I had half a can of corn in the fridge so I added that to the black bean mixture. Then I BBQed the enchiladas! I Kind of burned the bottom cuz it was my first time bbqing but I just cut away the burnt bits and it was still delicious.
Do you know the calorie count?
Okay….if these taste as good as they smell in the oven right now, it's gonna be one great football day tomorrow!!!
I love the pumpkin sour cream sauce… it has to be one of the best I have ever tasted. It would work so for so many dishes, over burritos, etc. Love the enchiladas.
I love the pumpkin sour cream sauce… it has to be one of the best I have ever tasted. It would work so for so many dishes, over burritos, etc. Love the enchiladas.
I’m not sure if I commented on these before, but these are seriously the best enchiladas I have ever made and ever eaten! Sometimes I change up the filling a little, but I can never do without this sauce. It’s AMAZING. I have tried a few other enchilada recipes but this is by far my favourite and for a while I was making it every week. Thank you so much for sharing this marvelous recipe with the world!
Just made these last night and they were wonderful! This is my first savory dish I’ve ever made from Ambitious Kitchen. I’ve made several of the bread/muffins/granola bars/oatmeal recipes, but never an actual savory dinner! My husband, son, and I loved them! As I was filling them, the corn tortillas kept breaking so I ended up frying each of the tortillas in oil for about 5 seconds before filling them, and that made them much more pliable. I’m sure frying them made them more unhealthy, but I don’t care! The flavor of these things were so yummy!! And like others have said, that pumpkin sauce is really great. I omitted the jalenpeno and red pepper flakes because I’m a wimp with spicy food, but i added every other ingredient as written, and this was a great recipe! Will definitely make again!
SO happy you loved them! They’re such a fun flavor combo!
Just made these last night and they were wonderful! This is my first savory dish I’ve ever made from Ambitious Kitchen. I’ve made several of the bread/muffins/granola bars/oatmeal recipes, but never an actual savory dinner! My husband, son, and I loved them! As I was filling them, the corn tortillas kept breaking so I ended up frying each of the tortillas in oil for about 5 seconds before filling them, and that made them much more pliable. I’m sure frying them made them more unhealthy, but I don’t care! The flavor of these things were so yummy!! And like others have said, that pumpkin sauce is really great. I omitted the jalenpeno and red pepper flakes because I’m a wimp with spicy food, but i added every other ingredient as written, and this was a great recipe! Will definitely make again!
Just came across this recipe on pinterst, I have all the ingredients, except I have flour tortillas, not corn, will the work?
Yes, definitely!
What tortilla should I use?
Hi Dawn! I typically use small corn tortillas 🙂
What size flour tortilla did you use?
Would this sauce work on roasted spaghetti squash with leftover chicken? I just made enchiladas, but this sauce looks soooo yummy. Thank you in advance.
Absolutely!
Thanks for the quick response! I made the pumpkin cream sauce (sauteed some onions and garlic first, and also added a bit of white wine, & parm (for those who could have it)) and used it to top the spaghetti squash and leftover green chili chicken. Thumbs up all around! I can’t make to make your enchiladas now!
I am making these now and so can’t wait to dig in! They look so delicious! Only thing I did maybe wrong was win the pumpkin sour cream mixture. I put less than half of it with shredded chicken and then put a thin layer on bottom of pan. When finished rolling tortillas, I realized I had quite a bit of the pumpkin sour cream mixture left. Any suggestions on what I could use the extra for. (maybe add to the recipe directions to pour the remaining pumpkin mix on bottom of pan and/or add more to chicken), because I did think the rest would be added somewhere at the end of directions. 😉 Thank you so much for the recipe!
Hi Dawn! I hope you enjoyed these! Noted on using the rest of the sauce – I’d suggest adding it to the chicken!
Sounds great— making it tonight!
Hope you enjoyed!
Hi Monique – I just stumbled upon your site and all your recipes look amazing. Going to make enchiladas for dinner tonight but I am wondering about the tortillas in all that sauce – don’t they get soggy? I would use flour tortillas as I am not fond of corn.
Hi Paula! I’m glad you found Ambitious Kitchen! Flour tortillas will get a bit softer than corn ones, but baking them in the sauce makes them hold up well!
Thanks Monique – they were delicious!
Hi Monique – I just stumbled upon your site and all your recipes look amazing. Going to make enchiladas for dinner tonight but I am wondering about the tortillas in all that sauce – don’t they get soggy? I would use flour tortillas as I am not fond of corn.
Hi Paula! I’m glad you found Ambitious Kitchen! Flour tortillas will get a bit softer than corn ones, but baking them in the sauce makes them hold up well!
Thanks Monique – they were delicious!
This is just what I am looking for! All the ingredients look tasty and delicious. And thanks for adding the video. It will help me a lot to make the recipe perfectly.
That pumpkin sour cream sauce sounds amazingly delicious!!!
That pumpkin sour cream sauce sounds amazingly delicious!!!
It’s incredible!!
I made these for dinner last night – they were delicious! I don’t eat meat, so I replaced chicken with a lot of spinach and it tasted great. Thanks for another win. I’m going to make your Mom’s lentil loaf this week – I forgot about that one. Please do recipe “reminders” from older posts, I forget about the good ones sometimes!
Perfect! These are great with extra beans, too. So glad you re-discovered my mom’s lentil loaf! More “reminders” to come from some of my famous older ones 🙂
I made these last night and they were SO good! I used vegan sour cream and added chopped spinach to the chicken/ bean mixture. I also barely put any cheese on top (and none inside) and they were still DELICIOUS!
So happy to hear that, Jen!
Monique these were delicious! I made them last night for a friend and they were a huge hit! I added some quinoa to them because I had it on hand and I happened to use this pumpkin chipotle marinara instead of tomato sauce and it worked so well! I also subbed Greek yogurt for the sour cream because it’s what I had. My friends and sisters loved it and I’m definitely going to serve it up before Halloween!
I’m so glad! Your swaps sound perfect, too.
Monique these were delicious! I made them last night for a friend and they were a huge hit! I added some quinoa to them because I had it on hand and I happened to use this pumpkin chipotle marinara instead of tomato sauce and it worked so well! I also subbed Greek yogurt for the sour cream because it’s what I had. My friends and sisters loved it and I’m definitely going to serve it up before Halloween!
I’m so glad! Your swaps sound perfect, too.
Oh boy, these are fantabulous! I used organic canned chicken and about half the spices because we are wimpy over here. I got 16 generously filled enchiladas so I am putting the small pan in the freezer. This would be amazing using leftover turkey!!
Perfect! And YES such a great idea using leftover turkey. Glad you loved these!
Oh boy, these are fantabulous! I used organic canned chicken and about half the spices because we are wimpy over here. I got 16 generously filled enchiladas so I am putting the small pan in the freezer. This would be amazing using leftover turkey!!
Perfect! And YES such a great idea using leftover turkey. Glad you loved these!
Ok you have done it again!!!! This is the second recipe that I have used (turkey tacos was the first). This was amazing!!!! I am a Mexican food lover and this hit every spot. Keep up the good work!!!!
Ok you have done it again!!!! This is the second recipe that I have used (turkey tacos was the first). This was amazing!!!! I am a Mexican food lover and this hit every spot. Keep up the good work!!!!
Amazing! So happy to hear that Lisa 🙂
Just made these and give it five stars. I added ~3/4 Tbsp of unsweetened cocoa powder to the sauce to give it a little depth and added extra cayenne to bring out the spice – hot damn, they were great! Hoping to freeze them to enjoy later, but regardless, this will definitely be a regular meal in my house.
Love that idea! I’m all about extra spice. Glad you found this recipe!
Delicioussssss. Used an acorn squash (roasted whole in oven, peeled and seeds removed after cool). Had some heirloom beans to use up and frozen corn. Wish I would have doubled the recipe to freeze one. Next time!
Delicioussssss. Used an acorn squash (roasted whole in oven, peeled and seeds removed after cool). Had some heirloom beans to use up and frozen corn. Wish I would have doubled the recipe to freeze one. Next time!
Perfect!! Glad you enjoyed 🙂
These are AMAZING!!! I have made them time and time again and the directions are spot on and truly never fail me! This is my husbands absolute favorite and constant request! I am making two batches for a big group of friends tomorrow and am trying to figure out if you can fridge them overnight and bake the next day and still taste amazing? Or even just do the pumpkin sauce one day ahead?
Thanks so much for your incredible creations:)!
So glad you love them! And yes, you can throw them in the fridge and bake the next day!
Another fantastic recipe!! I have only made Ambitious Kitchen or Eating Bird Food recipes for months now. Can’t be more in love. Seriously. My boyfriend and I are SO happy to have these leftovers for days to come. I overcooked at 25 minutes in the oven guys, so less than that would have been perfect (I made ten corn tortilla enchiladas instead of twelve!) I also used more cheese than the recipe called for. When stuffing the tortillas… I put them on a plate but scooped a little pumpkin sauce mix and put it on the plate and coated the tortilla first for a SUPER easy roll up (like the recipe suggested). I paired this with homemade Mexican rice and fell asleep happily afterwards. Well worth the long prep time (took me an hour!)
Monique never lets me down. I’m not always a huge pumpkin fan but this was one of the best recipes I’ve made in a long time! I subbed Greek yogurt for sour cream and made it into a layered casserole because I didn’t have patience for rolling enchiladas. Also I slow cooked the onions, jalepenos and chicken together for six hours because it seemed easier and I had all day. I’ll make this again and again and again.
Perfect! Love the idea of an enchilada casserole for this 🙂 So happy you loved it!
Looking forward to trying this as a casserole too, with sub of Greek yogurt for the sour cream as well.
I never would have thought about using pumpkin as enchilada sauce, but this turned out absolutely delicious!! Thanks so much for the idea!
So delicious! I’m glad you loved this one 🙂
These were phenomenal! The pumpkin sauce is so well-balanced with the sour cream and spicy cayenne. Made these for friends on a Friday night and they raved about them all night. We ate all of the leftovers with a fried egg on top – yum! I had trouble rolling the corn tortillas. I tried all the tricks mentioned and other things I have tried before, but these tortillas were finnicky. I ended up just layering the tortillas and filling to make an enchilada “casserole.” Delicious nonetheless. Thank you!!
Yum love the idea of an egg on top! Corn tortillas can be tricky – feel free to use flour tortillas next time, too. Glad everyone loved these!
Anyone tried this with ground beef? Any good?
These are my husband and I’s ALL TIME FAVORITES!!! We make them when we KNOW people will be raving about them after 🙂 We are about to have a baby and want to do ‘freezer meals’ and was wondering your suggestion on when to bake these for that? and what other recipes from your blog you recommend? thank you!!!!
Love that!! You can freeze them for up to 3 months, so feel free to assemble, freeze, and cook when you’re ready. I have a section of great, freezer-friendly recipes here too! https://www.ambitiouskitchen.com/freezer-friendly-recipes/ Enjoy and congrats!!
The family loved it! I did make a couple of substitutions, though. I used home-canned pork instead of chicken. I also had to sub the tortillas with Roti. (It’s what I had on hand.) It all worked out, fortunately.
I’m glad those swaps worked out well! Great dinner 🙂
Monique never disappoints with delicious, creative recipes, and this recipe is yet another success. I make enchiladas frequently and am so excited to have this new fall twist on an enchilada sauce in rotation. Do yourself a favor and make these immediately!
Absolutely! Perfect way to use up pumpkin this fall 🙂
So good! I made a few substitutions based on what I had in my fridge and pantry and it still turned out great! I used fire roasted diced tomatoes instead of tomato sauce and full fat greek yogurt instead of sour cream. Delicious and will defiantly make again!
Perfect! Glad you loved them!
Delicious! I didn’t have canned pumpkin but roasted up some butternut squash and made it vegetarian. SO GOOD! I think next time I would add some corn to the tortillas:)
Love that! So delicious 🙂
One of the best enchilada recipes I’ve made thus far, and I’ve made a few!! This was incredibly creamy, the taste of pumpkin was subtle and really added to the creaminess of the dish if anything. We mixed in pickled jalapeños and the heat was perfect. Honestly so easy to make and so cozy!! Perfect for my fall recipe rotation! Well done!!
Amazing! So happy you loved it!
So so delicious! The whole family loved <3
There were super easy and delicious. I was concerned the pumpkin would be over powering, but it just made everything extra creamy. The flavor was excellent! Love that you can pre-make shredded chicken and then assemble! I will absolutely make again!
Amazing! I’ve made this twice so far and my family devours it -haven’t had any leftovers yet 😂
Love that! Might have to double the batch next time 😉
We have made these four times now. Definitely a household favourite!
I made three trays of these for my family so we could just quick heat up and eat or freeze and they were AMAZING! So goo d, we so enjoyed! Thank you for sharing. It will likely be a part of our “fall cravings’ from here on out!
Amazing! Love that idea. Perfect dinners!
These are great! My husband was so excited that I was making enchiladas, then disappointed when he saw that there was pumpkin involved (he doesn’t share my passion for pumpkin cooking in the fall), but he raved about them as we were eating. He thanked me at least 3 times and kept saying how good they were, so I’d say this recipe is a winner! I used about 1/4 tsp of cayenne, and it was just right for us. A little warmth, but not enough to be considered “too spicy” for the sensitive eaters here.
Amazing! So happy these were a hit!
This was phenomenal! This was my first time making enchiladas and I was so intrigued by the pumpkin edition. Better than expected! Thank you so much.
Amazing! So glad you gave these ones a try!
These were incredible, easy to make, and just as good re-heated throughout the week for a quick but healthy & filling meal. Will definitely be making again 🙂
Absoluely! One of our favs, too 🙂
Ive made these three times. I always sub greek yogurt for the sour cream and they are delicious. Just a wonderful dish I will continue to make.
Forgot to rate in previous comment!
Perfect! Such a great dinner. Thanks for your rating & comment!
Such a good dish with a fall twist with the pumpkin! Can’t wait to make again!
Somewhat of a time intensive recipe, but maybe use rotisserie chicken to cut down on time. I was surprised by how the pumpkin wasn’t over powering like I thought it would be. It was creamy and delicious. cozy and warm recipe. Makes for great leftovers. I used siete almond tortillas. I found they worked well, but they’re kind of small. They make the large burrito size siete tortillas now and I bet they would work better!
Absolutely! And yes let me know if you try it with the larger siete tortillas 🙂
My family couldn’t wait for me to get them out of the oven the smell was so good. Everyone loved the enchiladas and requested that I put the recipe in our regular meal rotation.
so yummy!
These are delicious! Adding the pumpkin to the enchilada sauce gives it a bit of sweetness that really makes it outstanding. My kids both liked it too, and ate it without complaining even though they saw the black beans before tasting it!
Absolutely! So happy to hear that 🙂
This recipe is BOMB. The sauce… wow. Aaaaamazing!!!
The best!!
We made three last night and they were so yummy! I had to add some water to thin sauce in the vitamix but the dish turned out great!
Amazing! Glad they were a hit 🙂
So, so, so good! Warm, filling and flavorful. The recipe definitely takes a little extra time and energy, but it is well worth it – we enjoy cooking this together for a fun date night in!
Absolutely! A fun & delicious project 🙂
Delicious! Got a few extra enchiladas out of the mix. Will definitely be making these again!
Perfect! Glad you enjoyed 🙂
We make this about once a month and always freeze our left overs. When I tell you that I look forward to this frozen goodness!! I typically don’t love sweet in my savory food but this was delicious.
Love it! Glad you enjoyed!
Delicious! I am vegetarian, added extra veggies in place of the chicken. Fast and really good, different than our usual enchiladas. Thank you!
Perfect! Glad you enjoyed 🙂
This recipe is delicious and easy to make. Perfect for meal prep!
Such good flavor! I don’t taste a ton of pumpkin, but I love knowing it’s there and the extra nutrients it brings!
Glad that you enjoyed these! And you’re right, the pumpkin flavor is definitely more of an accent 🙂
This was SO GOOD! Will definitely be a repeat recipe! So easy to make and it tastes way better than if I had used store-bought enchilada sauce. Such a fun use for all the extra cans of pumpkin I always have in the house. I swapped in full-fat Greek yogurt for the sour cream, and shallot + green onion for the white onion, and it worked perfectly. For the shredded chicken, I used Gimme Some Oven’s instant pot recipe and had leftover chicken to use for something else. HIGHLY RECOMMEND!
I made these enchiladas a few years ago for Friendsgiving and everyone there could not get over how amazing these are! I don’t think I ever got as many compliments on a dish before. These are a must try!!
I’m so thrilled that everyone loved them–yaaay! Thanks so much for the review 🙂
I’m confused on what size tortilla to use. Are they burrito size ones or taco sized ones? Thanks!
I think smaller taco-sized ones are easier to work with/fit in the pan 🙂
My husband commented, “One of the most unique and flavorful dishes you’ve ever made.” We both loved it! I even held back a little bit of the spice mixture because I worried it might be too much. It was filling and comforting- just what you want to eat on a cool, rainy night.
These were oh, so good, not too spicy, very filling and quite healthy!
My only recommendation: make this as easy on yourself as possible. Use shredded cheese and rotisserie chicken from the grocery store. Make the pumpkin sauce in a bowl. It seemed like it took FOREVER to put together, and I felt like I dirtied almost every appliance in my kitchen.
Another delicious AK recipe! Husband approved!
Is it ok that I had these for dinner last night, lunch today and now dinner? Can’t get enough! I poached the chicken and did the layered method. Easy to put together. I kept the chicken out of part of the mixture for my husband. Very flavorful and I could only handle 1-2 t of chili powder, not 3T!
Haha YES so happy you loved it, Mary!
Very good! The sauce was pretty thick, so I added some more broth and that did the trick. To me, it needed a little something extra, and a dash of apple cider vinegar and some olive oil made the difference. Squeeze of lime on the finished plate—along with avocado and cilantro—were a must. Nice recipe. .
Great additions! Happy to hear you loved it, Lily 🙂
This meal was absolutely delicious! We used flour tortillas because that is what we had at home. I was pleasantly surprised the whole family enjoyed them.
So happy that you guys all loved these, Mary!
Made this yesterday for girls craft night and boy, what a hit. The sauce is amazing. I wish I had doubled it to have on hand, I’m thinking gnocchi. Definitely making this again. Thanks for the great recipe.
I have been making this recipe for a looong time. I love the comforting (and sneaky veggie) twist. I like to add a few chipotles in adobo sauce when I blend up the sauce. The smoky subtle spice plays really well with slightly sweet pumpkin. Yum!
Oh my gosh this is AMAZING. It’s so easy and delicious. I could eat it every week. It’s amazing vegetarian or with the chicken. I’ve never added the jalapeño but I’m sure that would be wonderful as well. Thanks Monique!
Don’t overlook this recipe because spicy pumpkin with sour cream and tomato sauce may sound like something to run from. However, I promise these enchiladas are amazing. They will not disappoint! Enjoy!!
Hahaha yes they all work so well together, right?! Happy you enjoyed them!
Delicious as always! Just the right amount of spice. First time making enchiladas and used a deeper/smaller dish and will ensure I use a shallow longer one next time so they crisp up a bit on the sides. Your recipes are so flavourful and healthy – my husband and I would be lost without them! Thank you!
I’m so happy you loved these, Catherine — thank you! Good call on using a different pan next time 🙂
Completely delicious. I used vegan chik’n and added a handful of sauteed spinach. Yum, yum, yum!!
Nice — great sub! Happy you enjoyed it 🙂
Can I sub greek yogurt for the sour cream? This is my favorite recipe on a food blog to date, btw…. And I have made a ton. These are SO good!!!
OMG I’m so happy to hear that!! Thank you!
Oh and YES you can absolutely use Greek yogurt!
These were a big hit for dinner tonight. Great amount of spice and nice and creamy!
I’m so glad you enjoyed them, Kerri! Thank you!
#AKDinnerParty Love the creaminess and spice of the sauce! I added spinach to the filling for an added veggie. It worked nicely!
Woohoooo! So glad it came out amazing. Love the idea of spinach in here 🙂
Love fall recipes and this one is going in the to-keep book! #AKDinnerParty
Yayyyy! So happy you enjoyed it!
I made these yesterday for an impromptu dinner party and so many guests commented on how good they were! The pumpkin gave them that perfect fall touch without overwhelming the recipe. We are GF and these worked really well with the Siete Almond tortillas. I also subbed chipotle for the cayenne (because so many guests who may not like too spicy) and feta for the shredded cheese because it is what I had. I almost always use plain fage yogurt for sour cream. I love a versatile recipe! Even my husband originally from New Mexico was impressed! Five Stars! #AKDinnerParty
Oh YAY I’m so glad to hear you all loved them! Siete tortillas are a great GF sub 🙂
I made this recipe last week for the October #AKDinnerParty.
So so good! The addition of pumpkin makes this the most comfy cozy fall time dinner. Definitely going to be making these again!
SO glad that you are loving this recipe ❤️
I loved the pumpkin sour cream in this recipe. Gave it a slightly sweeter taste of basic enchiladas and an interesting twist to make it feel like a fall meal. Also great that it can be frozen since making a whole platter is easier than just 1-2. Easy to pull out of the freezer and reheat.
#AKDinnerParty
Yes, such a good one for meal prepping and freezing!! Happy you loved it, Teal 🙂
I am team pumpkin, and these are delightful! I omitted the cayenne and turned into a casserole (no rolling) because I was cooking for a potluck. Thank you! #AKdinnerparty
Woohoooo! So happy you loved this recipe. Such a fun idea to turn it into a casserole!
#AKdinnerparty
These were the best enchiladas I’ve had in a long time. So good and good for you. Thank you for these healthy enchiladas!
Omg I’m so glad to hear that! Thank YOU!!
October’s #AKDinnerParty was sooo delicious! A family pleasing recipe to everyone from our 15 month old, 4 and 6 year old, to Dad! I had more filling left over, so next time I will make a little extra sauce and assemble an extra smaller baking dish full. Will also recommend to my Sister, who love AK recipes!
I’m SO happy the whole fam loved it!! Yay! Thanks so much, Kristen 🥰
This is super easy to make, healthy, and delicious. My whole family loved it! #AKDinnerParty.
So glad the whole fam loved it!!
This was so yummy! I think I somehow made a little too much chicken though, because I had to grab another pan and do a smaller one too with extra filling. More is more though! Would definitely make again.
This was so yummy! I think I somehow made a little too much chicken though, because I had to grab another pan and do a smaller one too with extra filling. More is more though! Would definitely make again. #AKDinnerParty
So happy you enjoyed it, Alana! And good to know about the filling amount 🙂
This recipe was AMAZING!! I love Enchiladas, but rarely make them. These were easy, delicious, and the perfect amount of spice! Definitely will be making again! #AKDinnerParty
So glad you loved them! Such a fun twist on traditional enchiladas 🙂
#AKDINNERPARTY this might be one of my favorite dinner party recipes yet! Was good to prep the chicken in the crock pot ahead of time that i used for the filling. Also used pepperjack cheese for a little extra kick!
Such a great way to use up leftover chicken, too! Love the idea of adding pepperjack 🙂
#AKDinnerParty These will be a fall/winter STAPLE in my house! I was a little skeptical about how the pumpkin sauce would be, but it’s a little spicy and just creamy and comforting!! I am a die hard fan of my mom’s easy enchilada recipe, but this one will join the rotation now.
It does seem odd adding pumpkin to the sauce but the result is SO delicious! Glad these were a favorite!
Who would have thought to put pumpkin in with a spicy enchilada dish it was SO GOOD can’t wait to make it again!
Right?! Such a great combo! Glad you loved these 🙂
Truly my favorite enchiladas EVER! My husband said “These might be the best enchiladas I’ve ever had, restaurants included!” FIVE STARS! #AKDINNERPARTY
Amazing!! So glad they were a hit!
#AKDINNERParty my husband and I loved how easy this was to make. It was delicious! We used whole wheat flour tortillas and they still tasted good!
Perfect! So glad you both enjoyed 🙂
Delicious! Even my husband liked these. I skipped the black beans and added more veggies / chicken. Also I was out of sour cream so used cottage cheese instead in the sauce… it was risky but still turned out good & creamy!
Perfect! Great idea to swap in a little cottage cheese – protein-packed and so delicious!
#AKDinnerParty @ambitiouskitchen
Love these enchiladas! So flavorful! I’ve had trouble meal prepping enchiladas in the past because I feel like they dried out and were hard to reheat. This time I only made the chicken/bean mixture and the sauce in advance, and each day I rolled the enchiladas and baked them for 30 mins, and they were perfect! I used extra soft corn tortillas and microwaved them for 30 seconds, and they rolled perfectly without breaking. 5 stars! Thanks for the recipe!
Perfect! I’m glad that trick worked out well – such a great dinner!
#AKDinnerParty
A pumpkin flavored enchilada recipe for Fall? I was skeptical at first, but after trying this recipe, I get the hype. The flavors blend nicely and it’s a pleasant twist on our normal enchilada rotation. I will definitely be making this recipe again! The only difference I did (on accident) was omitting the 1/3 cup of water. I didn’t realize I left that part out until I already started assembling the enchiladas. But, the slightly thicker sauce still worked great and is usually how I prefer my enchiladas anyway.
So glad you gave this one a try! Perfect dinner for fall. I’m glad they turned out well even without the extra water 🙂
Literally so good. And EASY… which we love. My husband was less than thrilled when I told him I was making yet another pumpkin recipe this season😂… but you can’t really taste the pumpkin. It gives such a subtle flavor and balances the meal/spice perfectly. He loved it!! (And so did I, of course). We will be making this again.
This is GREAT! Thanks so much for sharing, Shaina, I am happy you both enjoyed this recipe.
I really enjoyed this recipe. I haven’t made enchiladas in a while so I was happy to have an excuse to put it back into my rotation. The overall process was simple and quick. I decided to make it a one-pan meal, make everything in a skillet, and bake it. I used greek yogurt instead of sour cream. I really liked the additional creaminess it added to the overall dish.
#AKDINNERPARTY
Yess! It’s the best recipe for a quick and delicious weeknight dinner. Thanks so much!
I’ve been meaning to make this recipe for a long time and the #AKDinnerParty gave the final push. It did not disappoint! We’re notorious for barely getting through a first things of leftovers in our household, and today, I ate my 4th round of pumpkin enchilada leftovers! Yum!
Ah yes, I love this! I am so happy you are both loving this recipe, thanks so much!
I just made and devoured my spicy black bean chicken enchiladas with pumpkin sour cream! The sauce is soooo good that I could drink it straight up lol thanks for another amazing recipe, Ambitious Kitchen! This one is staying in my comfort food playbook!
#AKDinnerparty
Delicious! My corn tortillas sort of fell apart when trying to get them out, but all in all it was DELICIOUS!!! Easy to follow recipe and tasty!
#AKDinnerParty
Can you use green yogurt instead?
#AKDinnerParty – Made these last night and just loved them. I thought the sauce was so much better than any store bought sauce! Thank you as always!
Yess! I am so happy you love this recipe. Thanks so much, Jenny!
#akdinnerparty – this was epic! My one daughter turned to me and said, “mom i loved that you used refried beans in this – it’s so good!” I said, but i didn’t use refried beans – you will be very surprised what i actually used! Everyone loved it and i was just as surprised!
It was my second time making this and this recipe never disappoints! My husband loves this dish. It’s simple to make and hearty. I used a mixing bowl and whisk to make the sauce and clean up was so easy. Truly an amazing fall and winter recipe! #AKDinnerParty #ambitiouskitchen
Can you use greek yogurt instead of the sour cream?
Hey Alyssa – I have not tried it with greek yogurt, but I am sure it would work out just fine! Let me know if you give it a try!
#AKDinnerParty – I had these pumpkin enchiladas on my list of fall recipes to try and dinner party was the perfect reason to finally make it. OMG they were so good! I swapped greek yogurt for the sour cream and cut the recipe in half since its just two of us, but next time I’ll make the entire recipe and freeze the other half. So delicious, warm and comforting. Yum!!
Yumm that sounds amazing. Subbing greek yogurt for the sour cream is a great idea, I am so happy you loved this recipe!
Could you use Greek yogurt instead of the sour cream?
Made these today for the October #AKDinnerParty and they came out great! As others have said, I swapped in Greek yogurt for the sour cream, because it’s what I had. I also added in about a cup of Trader Joe’s fire roasted corn to the filling mixture and it worked nicely. The sauce is so creamy and delicious. Perfect fall meal prep!
I accidentally doubled the amount of chicken and it still turned out great! My husband said this is a new favorite.
#akdinnerparty
I love enchiladas but the pumpkin really adds a whole other level! These are SO good and will definitely make again soon. Perfect for fall!
#AKDinnerParty
Yummy meal! I made this for #AKdinnerparty but subbed frozen butternut squash for pumpkin puree since all our local stores were out of stock. Still tasted great!
YUMM that sounds amazing! SO happy you’re a fan!
These enchiladas were surprisingly good with the pumpkin sauce! I made it out of curiosity because I don’t think I’ve ever used pumpkin in a savory dish, but it works well! Even my husband, who was initially skeptical, thought it was delicious! #AKDinnerParty
AHH this is amazing! I am SO glad you both loved this recipe (even though you were skeptical)😉
These enchiladas were the bomb!! We ended up a little bit of extra filling, so we snacked on it with chips as the rest cooked in the oven. It was perfect!!
Ahhhh this is amazing! I’m SO happy you loved this recipe 😊
They were great! Quick and tasty! Added avocado on top
#AKDinnerParty
Yumm sounds amazing, John. SO happy you’re a fan!
This was a huge hit! We’re not pumpkin lovers so I swapped out the pumpkin and used butternut squash purée instead. I ground the cumin from seeds – so much fresher and more aromatic. The sauce was amazing and could easily be used in/with so many other things (like a southwestern lasagna, yum!).
Yumm that sounds amazing! SO happy you all are a fan 😊
We have made this twice! It’s delicious and lasts for a couple of days. Served to guests the first time and it was a big hit. Perfect for fall….or any time. It got printed and added to our files for regular rotation. Thank you!
Thanks so much, Charlene! SO glad you and the fam loved it
The whole family enjoyed this! I made a few changes just because it was what I had on hand – I made it with leftover turkey that I had roasted earlier in the week. Seriously perfect for leftover thanksgiving meal! And I used Greek yogurt because I didn’t have sour cream. Great recipe that will go in to rotation, thanks!
Ahhh this is amazing! So happy this recipe worked out, your substitutions sound fab!
I made this recipe for dinner and it was phenomenal! It was the perfect amount of spice/flavor and I loved that pumpkin was involved. It is healthy and delicious (coming from a registered dietitian). It provided lots of leftovers for the rest of the week. It will be a fall staple from here on out, I highly recommend!
AHHH this is amazing, Alex. SO glad you loved this recipe. Appreciate your comment ☺️
These enchiladas were packed with so much flavor and created such a comforting meal. The pumpkin sauce enhanced the full bodied flavor of the chicken and the chili powder added the necessary kick. Would highly recommend making this recipe. #AKDinnerParty
YAY!! SO happy to hear that you loved this recipe, Shannon ❤️
These are delicious! Easy to make! Mealprepped these the day before! The pumpkin sour cream sauce ended up being a pumpkin Greek yogurt sauce for me as I subbed plain Greek yogurt for sour cream and it was perfect! #AKDinnerparty
Yummm! That sounds amazing. SO happy you’re a fan ❤️
I made thwse but altered them to fit my dietary restrictions.
I omitted a few ingredients, added a few and they turned out delish!
I love all your recipes and they are easy to adjust if needed. #AKdinnerparty
Yay! So happy to hear this recipe came out great ❤️
I made these last week for the #AKDinnerParty.
So so good! The addition of pumpkin makes this the most comfy cozy fall time dinner. Definitely a recipe to make again!
SO glad you are loving this recipe, Steph ❤️
This has been one of my favorite savory pumpkin recipes for years! I make it every fall so I was happy to see that it’s the #akdinnerparty recipe of the month.
YAY! So happy to hear this recipe is a hit!
Super flavorful! Will make again 🙂
Awesome! SO glad you’re enjoying this recipe ❤️
Don’t let the pumpkin steer you away! These are some of the best enchiladas I’ve had with a nice kick of heat. I used Greek yogurt instead of sour cream and didn’t have chicken so used ground turkey. They might honestly be even better as leftovers. #AKDinnerParty
YAY! Happpy to hear it came out great 😊
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 you’re a fan of this recipe ❤️
I was a little skeptical to try these but I’ll try anything with pumpkin. MAN THESE WERE SO GOOD! Honestly believe they’re the best enchiladas I’ve 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 blakehannahmarie@gmail.com
Yess, this is amazing! SO happy you loving this recipe
Another great #AKDinnerParty recipe! Made this last night and my husband couldn’t 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 😊
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 ☺️
This recipe was great for fall meal prep! We served it with pickled jalapeños 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 ❤️
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! 😊
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 😊
The pumpkin sour cream sauce, it’s incredible!!!
YESS! So glad you enjoyed ❤️
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 😊
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 😊
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 didn’t turn out as you had hoped. Not sure what could have gone wrong, this recipe is definitely a big hit for many.
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!
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!
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 dry, did I do something wrong? Added the 1 3/4 to the filling….