Introduction

This Pumpkin Enchilada Casserole is a delightful twist on a classic dish, combining the warm flavors of pumpkin with cheesy chicken and a hint of spice. Perfect for cozy family dinners, it’s both comforting and packed with flavor.

A close-up view of a thick slice of casserole on a white plate with a white marbled texture underneath. The casserole has three visible layers: a crispy golden-brown top crust with a slightly rough texture, a creamy middle layer filled with melted cheese and bits of light green vegetables, and a bottom layer featuring chunks of white cooked chicken mixed with more creamy sauce and vegetables. The top is garnished with small pieces of fresh chopped green onion. The overall look is rich, creamy, and warm, with a mix of soft and crispy textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 corn tortillas
3 boneless chicken breasts, cooked and cubed into small pieces
1 can chopped green chilis
6 green onions, chopped
3 cups sharp white cheddar cheese, shredded
Sauce:
1 (15 oz.) can pumpkin puree
1 tsp. minced garlic
1 tsp. chili powder
½ tsp. cumin
2 tsp. salt
½ tsp. pepper
1 jalapeño (about 1 Tbsp. diced jalapeños), optional
1½ cups chicken broth

Instructions

Step 1: Preheat the oven to 425 degrees Fahrenheit.
Step 2: In a blender, combine the pumpkin puree, chicken broth, chili powder, minced garlic, cumin, jalapeño, salt, and pepper. Blend until smooth to create the sauce.
Step 3: In a separate bowl, mix the cooked chicken, chopped green chilis, and green onions. Season with salt and pepper to taste.
Step 4: Spray a 9×9-inch casserole dish with cooking spray. Pour 1 cup of the pumpkin sauce into the bottom of the dish.
Step 5: Prepare the tortilla layers by cutting 6 tortillas in half. Arrange 4 halves along the edges of the dish with the straight edge facing out, and place one whole tortilla in the center.
Step 6: Spread half of the chicken mixture over the tortillas, then sprinkle with 1 cup of shredded cheddar cheese.
Step 7: Repeat the layering with the remaining tortillas, the rest of the chicken mixture, and another cup of cheese.
Step 8: Add one more layer of tortillas on top. Pour the rest of the pumpkin sauce evenly over the top layer, then sprinkle with the final cup of cheddar cheese.
Step 9: Bake in the preheated oven for 20 minutes, or until hot and bubbly.
Step 10: Let the casserole cool for a few minutes before serving. Enjoy!

Tips & Variations

For extra heat, keep the jalapeño seeds or add more diced jalapeños.
Use rotisserie chicken to save time on cooking the chicken breasts.
Substitute sharp cheddar with pepper jack cheese for a spicier flavor.
Try corn tortillas made from blue or white corn for a unique twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or rewarm the casserole in a 350°F oven for about 15 minutes until heated through.

How to Serve

A close-up view of a slice of layered casserole on a white plate, showing a golden-brown, crispy top crust with a slightly rough texture. Beneath the crust is a creamy layer with a light cheesy sauce in beige color mixed with small green bits of vegetables. A thick white chunk of cooked chicken is visible near the base, surrounded by a moist, soft mashed potato layer with green onion pieces mixed inside. The casserole is garnished with chopped green onions on top. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole vegetarian?

Yes! Simply omit the chicken and add extra beans, roasted vegetables, or plant-based meat alternatives to keep it hearty and flavorful.

Can I prepare this casserole in advance?

Absolutely. Assemble the casserole and cover it tightly with foil, then refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Pumpkin Enchilada Casserole Recipe

Print Recipe

★★★★★

5 from 106 reviews

This Pumpkin Enchilada Casserole is a unique and flavorful twist on traditional enchiladas, combining tender chicken, sharp cheddar cheese, and a creamy, spiced pumpkin sauce. Baked in layers of corn tortillas, this comforting casserole offers a perfect balance of savory and subtle sweetness, making it an ideal dish for fall and family dinners.

Author: Dana
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Mexican American Fusion

Ingredients

Scale

Ingredients

9 corn tortillas
3 boneless chicken breasts, cooked and cubed into small pieces
1 can chopped green chilis
6 green onions, chopped
3 cups sharp white cheddar cheese, shredded

Sauce

1 (15 oz.) can pumpkin puree
1 tsp. minced garlic
1 tsp. chili powder
½ tsp. cumin
2 tsp. salt
½ tsp. pepper
1 jalapeno, diced (about 1 Tbsp., optional)
1½ cups chicken broth

Instructions

Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it’s at the right temperature for baking the casserole later.
Prepare Sauce: In a blender, combine pumpkin puree, chicken broth, chili powder, minced garlic, cumin, diced jalapeno (if using), salt, and pepper. Puree until you achieve a smooth, creamy sauce.
Mix Chicken Filling: In a separate bowl, combine the cooked cubed chicken, chopped green chilis, and green onions. Season with salt and pepper to taste and mix thoroughly.
Prepare Casserole Dish: Lightly spray a 9×9-inch casserole dish with cooking spray to prevent sticking.
Layer the Casserole: Pour 1 cup of the pumpkin sauce into the bottom of the casserole dish. Cut 6 tortillas in half. Arrange 4 tortilla halves with straight edges along the edges of the dish and place one whole tortilla in the center for the first layer.
Add Filling and Cheese: Spread half of the chicken mixture evenly over the tortilla layer and sprinkle with 1 cup of shredded cheddar cheese.
Second Layer: Repeat the layering process with another set of tortillas, the remaining chicken mixture, and another 1 cup of cheese.
Top Layer: Place one final layer of tortillas on top, pour the remaining pumpkin sauce over the tortillas, and top with the last cup of shredded cheese.
Bake: Bake in the preheated oven for 20 minutes or until the casserole is hot, bubbly, and the cheese is melted and slightly golden.
Cool and Serve: Allow the casserole to cool for a few minutes before slicing and serving to let the layers set. Enjoy your flavorful Pumpkin Enchilada Casserole!

Notes

Use corn tortillas as they hold up better to the sauce than flour tortillas in this casserole.
The jalapeno is optional and can be omitted or adjusted based on your spice preference.
Cook chicken breasts beforehand by baking, boiling, or using leftover cooked chicken.
This casserole can be made ahead of time and refrigerated before baking; just increase baking time slightly when cooking from cold.
For a vegetarian version, omit the chicken and add black beans or sautéed vegetables instead.

Keywords: Pumpkin Enchilada Casserole, Chicken Enchilada, Pumpkin Recipes, Casserole, Mexican Casserole, Fall Recipes