Spicy Black Bean Chicken Pumpkin Enchiladas

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 Honestly, I can’t believe it’s been 10 years since I originally made these.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.

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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 it 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 hereand 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.

Customize your pumpkin enchiladas

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: use corn tortillas or grain free tortillas instead of flour tortillas if you want to keep them gluten free.
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.

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 with 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:

Prep your tortillas. To make your tortillas and easier to roll, you can warm them in the microwave for about 20 seconds so they are easier to roll. You can also splash a little water on them before microwaving them to make them more pliable. Alternatively, you can dip them in the pumpkin sour cream sauce before rolling them!
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.

Make these black bean pumpkin chicken enchiladas ahead of time

These healthy black bean pumpkin chicken enchiladas can be made one day ahead and placed covered in the fridge. Simply bake for 10-15 minutes longer once you are ready to cook them. Easy!

Have leftovers? Warm one up for breakfast and throw a fried egg on top. No regrets.

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 them first, then cool to room temperature, divide them in freezer safe containers and then freeze. Or you can bake them, bring them to room temp, and then freeze the entire pan. Just make sure you double wrap the pan 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

Vegetarian Spinach Pumpkin Lasagna
Oh So Good Chicken Meatballs in Pumpkin Coconut Curry Sauce
Saucy Baked Pumpkin Pasta
Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice
The Best Pumpkin Cinnamon Rolls You’ll Ever Eat

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 Pumpkin Enchiladas | Ambitious Kitchen (7)

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Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

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Ingredients

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 (I used McCormick chili powder, which is mild)
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

Instructions

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 9x13 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).

Recipe Notes

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!

See the full post for ways to customize your enchiladas, plus freezing instructions!

Nutrition

Serving: 2enchiladasCalories: 475calCarbohydrates: 55.3gProtein: 33.1gFat: 14.2gSaturated Fat: 5.7gFiber: 14.5gSugar: 11.3g

Spicy Black Bean Chicken Pumpkin Enchiladas | Ambitious Kitchen (2024)