If you love enchiladas, you might also want to try our Green Chili Chicken Chimichangas, Vegetarian Swiss Chard and Pinto Bean Burritos, or Ground Beef Enchiladas next!
Chicken Enchiladas with Pumpkin Sauce
Every fall when pumpkin season rolls around, I find myself gravitating toward using it primarily for baking desserts. But it’s so great in savory dishes as well, which is why I have been trying to use pumpkin to make dinner at least a few times each Fall like last year’s cheesy tortellini and chicken pumpkin alfredo bake. It’s also fun to serve something pumpkin-centered on Halloween night before the kids go out trick-or-treating so they get something good in their bellies before filling up on candy! This year I decided to use real pumpkin puree to make a creamy, wonderful pumpkin enchilada sauce. It’s richer than a typical enchilada sauce, with a little maple syrup and cinnamon for warmth along with the more traditional enchilada seasonings for a cozy Fall feel. It made some mighty delicious chicken enchiladas, especially after I topped the rolled tortillas with plenty of Cabot Pepper Jack cheese on top! While I often use Monterey Jack cheese when making enchiladas because it melts so beautifully, I love the extra kick from the spices in Pepper Jack and think they go especially well with the pumpkin flavor in this dish. Chicken enchiladas are one of my go-to weeknight dinner options because they are so easy to make that you hardly need a recipe once you have the sauce. I like to change up my fillings, sometimes adding in a can of black beans or using corn tortillas in place of flour tortillas, so they are always a little different. And they are a great way of using up leftover cooked chicken from other dinners. Any time I can repurpose leftovers into a totally new meal makes me happy because it means less work and my family doesn’t feel like they are eating the same thing night after night. I will even grab a rotisserie chicken when I’m at the store to use for enchiladas as an easy time-saver for busy nights. I think enchiladas taste best when they get a hit of fresh, crisp green onions and chopped cilantro on top to brighten them up. Slice some creamy avocado and serve with sour cream on the side and you’ve got a Fall dinner that your whole family will enjoy!
How to make Chicken Enchiladas with Pumpkin Sauce
If you want more pumpkin recipe inspiration (who wouldn’t?!) keep scrolling past the recipe!
More Weeknight Dinner Recipes Your Family Will Love
Cheesy Baked Spaghetti Casserole Cheesy Chicken Quesadillas One Pot Bruschetta Chicken Pasta Homemade Hamburger Helper Cheeseburger Pasta Skillet Instant Pot Meatloaf and Mashed Potatoes Chicken Spaghetti Casserole The BEST Stuffed Peppers Tex-Mex Doritos Taco Salad
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