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Pumpkin Enchiladas

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Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

 
Nothing says “comfort food” quite like pumpkin. While you just can’t beat a creamy pumpkin pie or a batch of pumpkin scones, this tasty squash works just as well in savory dishes. Chicken enchiladas are always a cause for excitement in my house and this healthy Pumpkin Enchiladas version by Tasty Kitchen member Ann, packed with shredded chicken, sautéed bell peppers and a creamy pumpkin yogurt mixture, was a big hit. In fact, my family didn’t even notice that they were healthy because they are cheesy and full of flavor.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

For this recipe, you will need butter, onion, red bell peppers, shredded chicken, Cotija or Parmesan cheese, a jalapeno pepper, garlic, pumpkin puree, chili powder, cumin, oregano, Greek yogurt, chicken stock and corn tortillas.

Preheat the oven to 425ºF. Melt butter in a skillet over medium heat. Add diced onion and bell peppers. Sauté the onions and peppers until soft, about 5 minutes.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Remove the seeds from the jalapeno and dice it. Smash the garlic cloves. Set aside for the sauce.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Place shredded chicken in a large bowl.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Add sautéed onion and peppers, 1/4 cup of Cotija, and salt and pepper to taste. Mix to combine and set aside.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Place the chopped jalapeño and garlic in a food processor and pulse to mince. Add the pumpkin puree …

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Chili powder …

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Cumin …

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Oregano …

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

… and finally the Greek Yogurt and chicken stock. Pulse to combine.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Pour 1 cup of sauce in the bottom of an 8×13 baking dish.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Heat the tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about 1/2 cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the pan, seam side down.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Pour the remaining sauce over the tortillas.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Top with grated cheddar and remaining 1/4 cup Cotija (or Parmesan).

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Bake for 25-30 minutes, or until cheese is melted. Garnish with green onions and chopped cilantro.

 
 
 
Tasty Kitchen Blog: Pumpkin Enchiladas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Ann of How Crazy Cooks.

Thanks so much to Ann for this wonderful recipe. Be sure to visit her site, How Crazy Cooks. Another pumpkin recipe caught my eye: her Pumpkin Chorizo Black Bean Nachos, perfect for game day. And then there are the Garlicky Gorgonzola Mashed Potatoes that would be a fantastic way to jazz up a classic. Check them out!

 
 

Printable Recipe

Pumpkin Enchiladas

See post on Ann (How Crazy Cooks)’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 4

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Description

Enchiladas made with chicken, bell peppers, pumpkin, and white cheddar cheese. An easy delicious fall meal.

Ingredients

  • 2 Tablespoons Butter
  • ½ whole Large Sweet Onion (Such As Vidalia), Diced
  • 2 whole Small Bell Peppers, Diced
  • 3 cups Cooked, Shredded Chicken
  • ½ cups Grated Cotija Cheese (Or Parmesan), Divided
  • Salt And Pepper, to taste
  • 1 whole Jalapeno, Seeded And Rough Chopped
  • 2 cloves Garlic, Peeled And Smashed
  • 1 cup Pumpkin Puree
  • 1 teaspoon Chili Powder
  • ½ teaspoons Cumin
  • ¼ teaspoons Dry Oregano
  • ¾ cups Plain, Low-fat Greek Yogurt
  • ½ cups Unsalted Chicken Stock
  • 8 whole Small Corn Tortillas
  • 1 cup Grated White Cheddar Cheese
  • Green Onions, For Garnish
  • Fresh Cilantro For Garnish

Preparation Instructions

Preheat the oven to 425ºF. Melt butter in a skillet over medium heat. Add onion and bell peppers. Sauté the onions and peppers until soft, about 5 minutes.

Place shredded chicken in a large bowl. Add sautéed onion and peppers, ¼ cup of Cotija, and salt and pepper to taste. Mix to combine and set aside.

Place the chopped jalapeño and garlic in a food processor and pulse to mince. Add the pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine.

Pour 1 cup of sauce in the bottom of an 8×13 baking dish. Heat the tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ½ cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the pan, seam side down.

Pour the remaining sauce over the tortillas. Top with grated cheddar, remaining ¼ cup Cotija (or Parmesan), and bake for 25-30 minutes, or until cheese is melted. Garnish with green onions and chopped cilantro.

 
 
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Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 

2 Comments

Comments are closed for this recipe.

Liz D on 1.24.2014

These are just delicious!! Made them last night for my family, and they disappeared quickly. I love a recipe I can throw “add-ins” into, so I threw in a little fresh baby spinach with the chicken mixture. The sauce, though, is what makes this so good! Will make this often!

Avatar of Ann (How Crazy Cooks)

Ann (How Crazy Cooks) on 1.22.2014

Thank you for featuring this recipe! I’m so glad to hear you liked them. They are definitely a favorite in our house. Even my husband (a die-hard fan of all things beef) requests them on the regular. :-)