Pumpkin Enchilada Casserole Recipe
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.
- 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
Find it online: https://dishedbydana.com/pumpkin-enchilada-casserole-recipe/
