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  Mexican Recipes Mexican Enchiladas Recipes Pumpkin Chicken Enchiladas

Pumpkin Chicken Enchiladas

Pumpkin Chicken Enchiladas


  • 4 boneless, skinless chicken breasts

  • 1 medium onion, cut in half

  • 1 clove garlic

  • Fresh celery

  • 3 dried ancho chilies

  • 1 dried guajillo chile

  • 1-1/2 cups pumpkin puree (unsweetened)

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon paprika

  • 1/8 teaspoon ground cumin

  • 1/8 teaspoon ground clove

  • 1 cup chicken broth

  • 12 to 16 flour tortillas

  • Feta Cheese, crumbled

  • Thinly sliced red onion, for garnish

  • Sour cream



Cook the chicken breasts with half of the onion, the garlic clove, a couple sprigs of cilantro, salt, and enough water to completely cover the chicken.  Once the chicken is completely cooked, remove from heat and let cool slightly; shred or chop the chicken.


While the chicken is cooking, prepare the Pumpkin Enchilada Sauce.  Bring the dried chilies to a boil in a medium saucepan with 2 cups of water. Remove from heat and let cool slightly.  Remove the stems and seeds from the chilies.  In a blender, puree the chilies with the water they were cooked in and the pumpkin puree until smooth.  Pour the pureed sauce into the same saucepan the chilies were cooked in.  If the sauce is too thick, add a little water, 1/4 cup at a time, until desired consistency.  Season the sauce with salt, ground cinnamon, paprika, ground cumin, ground cloves, salt and black pepper, adding more spices (if necessary) to fit your taste; set aside.


Finely chop the remaining half of onion.  Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.  Add the chopped onion and saute for about 1 minute.  Stir in the shredded chicken, 1 cup of the Pumpkin Enchilada Sauce, and the 1 cup of chicken broth.  Cook until heated through.


To make the enchiladas.  Preheat oven to 350°F.  Ladle 1/3 cup of the Pumpkin Enchilada Sauce into an 8 or 9-inch square baking dish.  Heat the flour tortillas until soft and pliable.  Spoon about 3 tablespoons of the chicken down the center of each tortilla and 1 to 2 tablespoons of Feta cheese.  Roll tortilla up like a burrito and place seam side down in the baking dish.  Top first layer of enchiladas with half of the Pumpkin Enchilada Sauce and about 1/2 cup of crumbled feta cheese.  Repeat with a second layer of enchiladas.

Bake enchiladas in oven for about 30 minutes.  Remove from oven. Top enchiladas with sour cream and garnish with sliced red onion and finely chopped celery.  Serve with LA SIERRA Refried Beans and KNORR Mexican Rice Enjoy!


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Ancho Chillies 100g Guajillo Chiles 80gr
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