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Pumpkin Chicken Enchiladas with Avocado Sauce

Pumpkin Chicken Enchiladas with Avocado Sauce
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Pumpkin Chicken Enchiladas with Avocado Sauce combines tender shredded chicken and creamy pumpkin puree wrapped in soft tortillas, topped with a bright and silky avocado sauce. This comforting and vibrant dish offers a unique twist on classic enchiladas, balancing warm spices and fresh flavors for a nourishing meal perfect for weeknight dinners or festive gatherings.

Ingredients

Scale

Filling

  • 2 cups shredded cooked chicken breast or thighs
  • 1 cup pumpkin puree (plain canned pumpkin, not pumpkin pie filling)
  • 1/2 cup chopped onion
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt, to taste

Tortillas and Topping

  • 8–10 corn or flour tortillas (softened)
  • 1 1/2 cups shredded cheese blend (cheddar and Monterey Jack)
  • 1 cup enchilada sauce (homemade or store-bought red sauce)

Avocado Sauce

  • 2 ripe avocados
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro leaves
  • Pinch of salt
  • 1 tbsp water or sour cream (optional for creaminess)

Optional Garnishes

  • Chopped fresh cilantro
  • Diced tomatoes
  • Sliced green onions
  • Sour cream
  • Lime wedges

Instructions

  1. Prepare the Filling: Combine shredded cooked chicken, pumpkin puree, chopped onions, garlic powder, cumin, chili powder, and a pinch of salt in a mixing bowl. Stir thoroughly to blend all ingredients evenly, creating a creamy and savory filling.
  2. Assemble the Enchiladas: Lightly warm the tortillas to make them pliable. Spoon a generous amount of the pumpkin-chicken mixture into each tortilla, sprinkle some shredded cheese inside, then roll tightly. Place each rolled tortilla seam side down in a baking dish prepped with a thin layer of enchilada sauce.
  3. Add Sauce and Cheese: Pour the remaining enchilada sauce over the arranged tortillas to coat them well. Sprinkle the top with the remaining shredded cheese evenly for a gooey, golden crust after baking.
  4. Bake Until Bubbling: Bake the assembled enchiladas in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbling, and the sauce is heated through.
  5. Make the Avocado Sauce: While the enchiladas bake, blend ripe avocados with lime juice, fresh cilantro, a pinch of salt, and water or sour cream until smooth and creamy. Adjust seasoning to taste for a fresh, tangy topping.
  6. Serve: Remove enchiladas from oven and let rest for 5 minutes. Drizzle with avocado sauce and garnish with chopped cilantro, diced tomatoes, sliced green onions, sour cream, and lime wedges as desired.

Notes

  • Use warm tortillas to prevent cracking and tearing when rolling.
  • Do not overfill the tortillas; keep the filling moderate for easier rolling and serving.
  • Use plain canned pumpkin puree, not pumpkin pie filling, to maintain the savory flavor.
  • Choose ripe avocados for a smooth and flavorful avocado sauce.
  • Allow enchiladas to rest for 5 minutes after baking to set and enhance flavors.

Nutrition

Keywords: pumpkin chicken enchiladas, avocado sauce, pumpkin recipes, Mexican food, healthy enchiladas, gluten free enchiladas, dinner recipes

Find it online: https://juliaglam.com/pumpkin-chicken-enchiladas-with-avocado-sauce/