Hi! Does anyone remember this delicious recipe originally from 2012? I do. These spicy black bean chicken pumpkin enchiladas are one of my favorite enchilada recipes EVER and I’m super excited to bring them back to life because they are a MUST MAKE.
Sometimes I just crave comfort; warm; ooey-gooey goodness that would make me sink into a food coma in a very good way. But what was it going to be?
It’s a bit obvious, but I’ll say it anyway: These black bean chicken enchiladas drenched in a PUMPKIN SOUR CREAM SAUCE. Oh hello, deliciousness. Honestly, I can’t believe it’s been almost 9 years since I originally made these. WAY TOO LONG. These enchiladas combine my two favorite things: pumpkin and Hispanic food. They also just so happen to be Abra’s favorite recipe on the site (just ask her how many times she has made them).
The best part is they use a whole can of pumpkin, so you don’t need to figure out what to do with the leftovers. Win! Enough talk, let’s get to it.
Ingredients in pumpkin enchiladas
I can’t even begin to explain how delicious and comforting these savory pumpkin enchiladas are. The enchiladas are both sweet and savory and completely worth the time it takes to put them together. Here’s what you’ll need to make them:
- Olive oil: for cooking down some garlic, onion & jalapeño as part of the enchilada filling.
- Onion & jalapeño: for a little veggie mix. Be sure to de-seed your jalapeño or omit if you’re sensitive to spice.
- Cooked chicken: one of the great parts about this recipe is that you can use already-cooked chicken and throw it right in. Check out the easiest ways to cook chicken here, and our best ways to shred chicken here to use in the recipe!
- Black beans: we’re using a full can of black beans for a delicious boost of protein and fiber.
- Pumpkin puree: because they’re pumpkin enchiladas! You’ll use a full can of pumpkin puree to make the incredible pumpkin sour cream sauce. You can also make your own pumpkin puree with this tutorial.
- Tomato sauce: the tomato sauce combined with the pumpkin puree gives it that sauce-y enchilada flavor.
- Sour cream: for an amazing creaminess in the pumpkin enchilada sauce.
- Chicken broth: you’ll want a bit of low sodium chicken broth or water to thin out the sauce a bit.
- Garlic: gotta have that garlic in the filling and in the sauce.
- Spices: we’re using chili powder, cumin, cayenne pepper, salt & pepper in the sauce for the perfect enchilada flavor.
- Tortillas: I like to use soft corn tortillas (which also keeps this recipe gluten free) but feel free to use flour tortillas if you’d like.
- Shredded cheese: the layers of melted cheese are seriously irresistible. I like using shredded Mexican or colby jack cheese, but I think a spicy cheese would be delicious.
How to make pumpkin enchilada sauce
Now you might be wondering about this pumpkin sour cream sauce magic, and you should be! It’s a bit sweet, a hint of spice, and all things good in life. It’s basically your favorite homemade enchilada sauce with a delicious fall twist. This is going to be one delicious enchilada journey. To make it:
- Combine pumpkin puree, tomato sauce, sour cream, water/broth, garlic, chili powder, cumin and cayenne in your food processor or blender.
- Puree until smooth! You can also do this in a large bowl.
- Taste and season with salt and pepper as needed. Done!
Tips for preparing enchiladas
If you’ve never made homemade enchiladas they may look a bit intimidating. But they’re easier than you think — promise! Here are some of my best enchilada-making tips:
- Warm your tortillas. You can do this in the microwave for about 20 seconds so they are easier to roll. You can splash a little water on them before microwaving to make them more pliable.
- Don’t overfill. Fill them with just about 1/4 cup of the black bean chicken mixture so that they stay together and don’t burst at the seams.
- Lay them correctly. Remember to place them seam-side down so that the filling stays inside, and arrange them tightly next to each other in your pan to help them stay together.
Customize your pumpkin enchiladas
- Add your favorite toppings: I enjoy topping mine with a bit of sour cream and avocado which helps to cool the little bit of heat that these bring.
- Make them vegetarian: If you’re vegetarian, simply leave the chicken out and add another can of black beans.
- Make them dairy free: feel free to use your favorite dairy free sour cream and shredded cheeses.
- Keep them gluten free: just be sure to use corn tortillas instead of flour if you want to keep them gluten free.
Make these black bean pumpkin chicken enchiladas ahead of time
How to freeze enchiladas
Another thing that’s great is that these can be made ahead of time and kept in the fridge (or freezer!) until you are ready to cook them. Everyone LOVES them. I LOVE them. And I know you’ll LOVE them too! To freeze:
- Bake first, then freeze. You can either bake it first, then cool to room temperature, slice into servings, place in freezer safe containers and then freeze. Or you can bake it, bring to room temp, and then freeze the entire pan. Just make sure you double wrap it so the enchiladas do not dry out. This is assuming you are freezing the entire pan. Once ready to reheat, thaw it out. Then bake, covered at 350 degrees F for 30-45 minutes or until heated through.
- Freeze before baking: To freeze before baking, simply assemble the enchiladas as written in the instructions, then double wrap with plastic wrap and foil and freeze for up to 3 months. Once ready to bake, thaw out then bake according to instructions.
More pumpkin recipes to try
Get all of our amazing pumpkin recipes here!
I hope you love these delicious black bean chicken enchiladas with pumpkin sour cream sauce! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
Incredible black bean chicken pumpkin enchiladas with a sweet and spicy pumpkin enchilada sauce. These savory pumpkin enchiladas are packed with protein and make the best weeknight dinner. The perfect way to use up extra pumpkin this fall!
- For pumpkin sour cream sauce:
- 1 (15 ounces) can pumpkin puree
- 1 (14.5 ounce) can tomato sauce
- 1/2 cup low fat sour cream
- 1/3 cup water or low sodium chicken broth
- 2 cloves of garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon red cayenne pepper (use less or omit if you don’t like spicy things)
- Freshly ground salt and pepper, to taste
- For filling:
- 1 teaspoon olive oil
- 1/2 white onion, diced
- 1 jalapeño, seeded and minced
- 2 garlic cloves, minced
- 2-3 cups cooked and shredded chicken breast
- 1 (15 ounce) can of black beans, rinsed and drained
- Freshly ground salt and pepper
- 12 soft corn tortillas (you can also use 6 inch flour tortillas)
- 2 cups shredded Mexican or colby jack cheese
Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, water/broth, garlic, chili powder, cumin and cayenne; puree until smooth. You can also do this in a large bowl. Taste and season with salt and pepper.
Preheat oven to 350 degrees F. Spray 9×13 baking dish with nonstick cooking spray and add 3/4 cup of pumpkin sauce to the bottom; use a spatula to spread out evenly. Set pan aside.
Place shredded chicken in large bowl and add 3/4 cup of the pumpkin-sour cream sauce to it. Set aside.
Next make the filling: Heat large non-stick pan over medium heat and add olive oil. Add onion, jalapeno and minced garlic and cook 3-5 minutes or until onions begin to soften.
Remove from heat and transfer into the bowl with the chicken, then add in the black beans and 1 cup of the pumpkin sauce. Stir to coat the filling.
Next warm tortillas in microwave for about 20 seconds so they are easier to roll. You can splash a little water on them before microwaving to make them more pliable. Then, place about 1/4 cup mixture on each tortilla. Sprinkle 1 tablespoon of cheese in each tortilla. Roll each tortilla and place seam side down in baking pan. Pour remaining pumpkin sauce on top of all the tortillas and then sprinkle remaining 1 1/4 cup cheese on top.
Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown. Top with sour cream, avocado, or cilantro. Makes 6 servings — about 2 enchiladas each (12 total).
If you are having a hard time rolling the corn tortillas, try dipping them in the pumpkin sour cream sauce first before you fill them. It should help to make them easier to roll!
How to bake first, then freeze. You can either bake it first, then cool to room temperature, slice into servings, place in freezer safe containers and then freeze. Or you can bake it, bring to room temp, and then freeze the entire pan. Just make sure you double wrap it so the enchiladas do not dry out. This is assuming you are freezing the entire pan. Once ready to reheat, thaw it out. Then bake, covered at 350 degrees F for 30-45 minutes or until heated through.
How to freeze before baking: To freeze before baking, simply assemble the enchiladas as written in the instructions, then double wrap with plastic wrap and foil and freeze for up to 3 months. Once ready to bake, thaw out then bake according to instructions.
Servings: 12 enchiladas
Serving size: 2 enchiladas
Saturated fat: 5.7g