Creamy Pumpkin Chicken Enchiladas

Creamy Pumpkin Chicken Enchiladas are filled with cheese, rich pumpkin, chicken, and more! This fall-themed chicken enchilada recipe is the best meal for warming up on a chilly autumn day!

If you are looking for more enchilada recipes, try Ground Beef Enchiladas and Easy Chicken Enchiladas.
Creamy Pumpkin Chicken Enchiladas

Easy Homemade Pumpkin Chicken Enchiladas Recipe

Welcome to PUMPKIN WEEK! These amazing Creamy Pumpkin Chicken Enchiladas are going to change the way you think about pumpkin. Cassie from Wholefully and I have been planning this week for months, and I’m so excited that it is finally here. We are sharing 7 full days of new pumpkin recipes on our blog,s and then we’ll share one massive round-up of all the pumpkin recipes we have on our sites. There are so many delicious things coming your way. Be excited! Today Cassie is sharing a recipe for perfect Whole Wheat Pumpkin Waffles. These freeze great so make a double batch today and eat them again in a few days. I love pumpkin for breakfast.

I love all things pumpkin! I started growing sugar pumpkins in my garden a few years ago and having them on hand is the best. I have found that the easiest way to cook a fresh pumpkin is in the slow cooker. You sure can use normal canned pumpkin from the store, but if you have fresh around, try the slow cooker method. Are you obsessed with your slow cooker (best $40 ever!) as much as I am?

In Creamy Pumpkin Chicken Enchiladas, your favorite Mexican meal meets fall, and you are going to love it! You'll love the creamy and rich flavor!

What Can You Put in Pumpkin Chicken Enchiladas?

Creamy pumpkin chicken enchiladas is something that I’ve been so excited to share with you, I thought I better post it first. This is your favorite Mexican meal meets fall, and you are going to love it! You make a simple enchilada sauce with pumpkin, Greek yogurt, and spices. It doesn’t take a lot of time, but the flavor is creamy and rich. The color is really pretty too. The insides of the enchiladas are stuffed with peppers, onion, chicken, and pumpkin! If you can’t get a fresh pumpkin (I had a super hard time finding them this year…), then you can also use butternut squash; both are delicious. I love the sweet and creamy sauce combined with all the spice and boldness that the peppers bring. You are going to love it. Really, you could fill these enchiladas with just about anything you wanted and top them with that great pumpkin enchilada sauce, and they would be delicious. Play around with it and see what your family loves!

What should I serve with enchiladas?

I served this with a side of my super easy blender salsa and some fresh peaches, and we were all in heaven.

In Creamy Pumpkin Chicken Enchiladas, your favorite Mexican meal meets fall.


Creamy Pumpkin and Chicken Enchiliadas

  • Author: Melissa Griffiths-Bless this Mess
  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins
  • Yield: serves 4-6 1x


Creamy Pumpkin Chicken Enchiladas are filled with cheese, rich pumpkin, chicken, and more! This fall-themed chicken enchilada recipe is the best meal for warming up on a chilly autumn day!



  • 2 tablespoons olive oil
  • 1/2 of a large white or yellow onion, diced (about a cup)
  • 1 bell peppers, diced (about a cup)
  • 12 cups cubed (small 1/2 inch pieces) fresh pumpkin (or butternut squash)
  • 1 jalapeno, seeded and diced
  • 2 cloves, minced
  • 2 cups cooked, shredded chicken
  • salt and pepper to taste
  • 810 corn tortillas
  • 68 ounce pepper jack cheese (I like Cabot), grated
  • Chopped cilantro and green onions for garnish
  • 1 Batch of Pumpkin Enchilada Sauce (recipe follows)

Pumpkin Enchilada Sauce:

  • 1 cup pumpkin puree
  • 1 teaspoon chili powder
  • 1/2 teaspoons cumin
  • 1/4 teaspoons dry oregano
  • 1 cups plain Greek yogurt
  • 1/2 cup chicken stock


  1. In a large skillet over medium-high heat add the olive oil, onion, bell pepper, and cubed pumpkin. Cook until the vegetables start to soften, 6-8 minutes. Add the jalapeno and garlic and cook another minute. Remove from the heat and stir in your chicken. Add salt and pepper to taste (don’t be shy here, vegetables need salt).
  2. To make the enchilada sauce, which together all of the ingredients until smooth.
  3. Preheat the oven to 350 degrees and spread a cup of the enchilada sauce in the bottom of a 9 inch by 13 inch baking dish. Warm the tortillas in the microwave for about 30 seconds so that they are easier to work with. Place a 1/4 cup of the vegetable and chicken mixture in each tortilla and roll. Place the rolled tortilla seam side down in the pan and repeat until your pan is full.
  4. Cover the top of all of the rolled enchiladas with your remaining enchilada sauce. Use the back of a spoon to spread it out evenly over the tops. Cover the top with the grated cheese. Bake until the edges start to bubble and the cheese melts, about 25 minutes.
  5. Garnish with chopped cilantro and green onion and serve hot.

  • Category: Dinner
  • Method: Oven
  • Cuisine: American
Nutrition Information: YIELD: 6 SERVING SIZE: 1 enchilada
Amount Per Serving: Calories: 419 Fat: 11.6g Cholesterol: 66.8mg Sodium: 1,088.4mg Carbohydrates: 32.7g Sugars: 8.6g Protein: 27.5g Vitamin A: 586.7µg Vitamin C: 30.4mg

Keywords: chicken enchilada recipe, pumpkin chicken enchilada recipes, fall dinner recipes, pumpkin cooking recipes, easy chicken enchilada recipe, pumpkin enchilada recipe

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Thanks so much for being here, and enjoy these pumpkin chicken enchiladas!

Pumpkin Chicken Enchiladas

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about me

About Melissa

I have a lot going on, and I’d much rather spend my time enjoying my messes than fretting about what I’m going to make for dinner. Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Read more...

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This looks great! However, just me at home. How would it do if I left out tortillas, shredded cheese and froze some of it for later meals? Love punkin!

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.