Spicy Black Bean Chicken Enchiladas with Pumpkin Cream Sauce
These hearty enchiladas feature a unique, creamy pumpkin sauce that perfectly balances savory protein with a hint of fall spice.
recipesbynani.comThere is something so comforting about a warm plate of enchiladas on a chilly evening. This recipe is a favorite in my house because it uses pumpkin to create a sauce that is surprisingly rich, slightly sweet, and just the right amount of spicy.
It is a wonderful way to use up any leftover pumpkin puree you might have tucked away in the pantry. I love making this for a weeknight dinner because it comes together quickly and the flavors taste even better after a night in the fridge.
🧺 Ingredients
- 2 cups shredded cooked chicken
- 1 can black beans, rinsed and drained
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1 cup chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 8 small flour or corn tortillas
- 1 1/2 cups shredded monterey jack cheese
- Fresh cilantro for garnish
👩🍳Instructions
- 1
Preheat your oven to 375 degrees and lightly grease a 9 by 13 inch baking dish.
- 2
In a medium bowl, combine the shredded chicken and the drained black beans.
- 3
In a separate medium bowl, whisk together the pumpkin puree, sour cream, chicken broth, chili powder, cumin, and garlic powder until smooth.
- 4
Pour about half a cup of the pumpkin sauce into the bottom of your prepared baking dish.
- 5
Fill each tortilla with a portion of the chicken and bean mixture, roll them up tight, and place them seam side down in the dish.
- 6
Pour the remaining sauce over the top of the enchiladas and sprinkle evenly with the shredded cheese.
- 7
Bake for 20 to 25 minutes until the sauce is bubbling and the cheese is melted and lightly browned.
- 8
Garnish with fresh cilantro before serving.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can easily reheat these in the microwave or oven until warm. Serve with a simple side salad to round out the meal.
Made this recipe? Let us know how it went.
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