Chicken Enchiladas with Pumpkin Sauce Recipe


Chicken Filling-

  • 3 cups chicken breastsboneless, poached, and shredded
  • 1 tablespoon olive oil
  • 2 cloves garlicminced
  • 2 cups cornfresh or canned
  • 5 tablespoons green chili’scanned diced mild, 4 ounces
  • 3 tablespoons green onionsthinly sliced

Green Chili Cream Sauce-

  • 1/2 avocado
  • 3/4 cup salsa verde7 ounces
  • 1/4 cup sour cream

Pumpkin Sauce-

  • 15 ounces pumpkin puree(1 can)
  • 3 cloves garlicpeeled
  • 1 jalapeno chiliquartered (remove ribs and seeds)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepperfreshly ground
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups chicken broth
  • 1 cup water


  • 8 corn tortillasor flour tortillas (about 6-inch round)
  • 1 1/2 cups monterey jack cheesegrated, 6 ounces
  • cotija cheeseas needed for garnish
  • cilantro leavesas needed for garnish
  • 1 tablespoon green onionsfor garnish


Poached Chicken-

  1. Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
  2. Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep the temperature constant, about 170 to 180°F. Cook chicken until the center of the meat reaches 160°F on an instant-read thermometer, 15 to 18 minutes.
  3. Transfer to a plate, cover with plastic wrap and let the chicken breasts cool in the refrigerator. Once cool, shred chicken and reserve.

Chicken Filling-

  1. Preheat oven to 425°F.
  2. In a large sauté pan heat olive oil over medium heat. Add minced garlic and stir for 30 seconds until fragrant. Add corn and sauté until cooked through or warmed for canned corn, stirring frequently. Add the diced chili’s, and stir to combine. Add the shredded cooked chicken and 3 tablespoons sliced green onions, stir to combine. Reserve until ready to fill the enchiladas.

Green Chili Cream Sauce-

  1. In a blender, puree avocado, salsa verde, and sour cream until smooth. Refrigerate until ready to use.

Pumpkin Sauce-

  1. In a blender, puree pumpkin, garlic cloves, jalapeno, cumin, black pepper, salt, chicken broth and water until smooth. Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.

Enchiladas Assembly-

  1. Lay tortillas on work surface; mound chicken mixture on half of each tortilla and dividing evenly, about 1/3 cup of filling. Roll up tortillas; place, seam side down, in baking dish.
  2. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving. Garnish enchiladas with 1 tablespoon green onions, cilantro, and cotija cheese. Serve with green chili cream sauce.

Nutrition Facts

Calories 333                        Calories from Fat 117
                                                % Daily Value*
Fat 13g                                              20%
Saturated Fat 5g                                25%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 71mg                              24%
Sodium 968mg                                  40%
Potassium 450mg                              13%
Carbohydrates 24g                              8%
Fiber 5g                                             20%
Sugar 7g                                              8%
Protein 29g                                        58%
Vitamin A 8450IU                           169%
Vitamin C 48.7mg                              59%
Calcium 180mg                                  18%
Iron 2mg                                             11%

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