Recipes / Dinner

Chicken Enchiladas with Pumpkin Cream Sauce

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Chicken Enchiladas with Pumpkin Cream Sauce

Heather
The Cook
4 Servings
13 Ingredients
9 Comments

This savory chicken enchilada dish is made even better by the addition of a pumpkin cream sauce and delicious Queso Fresco cheese.

Read More
4 Servings
13 Ingredients
9 Comments

Ingredients

  • 2 tablespoons Butter
  • 2 ¼ cups slice Onion
  • 1 ½ cups cook and dice Chicken, Boneless Breasts
  • ½ cups Pumpkin, Canned
  • ½ cups Heavy Whipping Cream
  • ½ cups Chicken Broth/Stock
  • ¼ teaspoons Cinnamon
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Cumin
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 8 individual Corn Tortillas
  • 1 cup crumble Queso Fresco

Containers

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a saucepan, melt butter over medium heat.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a saucepan, melt butter over medium heat.
  2. Add onion slices and saute until brown and caramelized, about 5 minutes.
  3. Add chicken to pan, mix with onions and remove from heat.
  4. In a large bowl, whisk together pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper and set aside.
  5. Spoon chicken mixture evenly into tortillas.
  6. Roll tortillas tightly, place seam side down in indicated number of baking pans.
  7. Pour pumpkin cream sauce over enchiladas, and crumble Queso fresco over top.
  8. Bake at 425 degrees for 20-25 minutes or until top of cheese browns.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
2 enchiladas
Amount Per Serving
Calories
566
Total Fat
29g
Saturated Fat
15g
Trans Fat
1g
Cholesterol
117mg
Sodium
636mg
Total Carbohydrates
53g
Fiber
1g
Sugar
8g
Protein
26g
WW Freestyle
18

Categories

shellfish-free, fish-free, soy-free, traditional, nut-free, fall, winter, real-food, egg-free

Categories

shellfish-free, fish-free, soy-free, traditional, nut-free, fall, winter, real-food, egg-free

9 Comments

Join the discussion

  2. I loved these! Might want to add that they should be covered with foil before baking or they will dry out. Also I doubled the sauce so I could mix some in my chicken mixture before stuffing the tortillas and some to drizzle on after baking. I also substituted black beans for the onions and it was awesome.

    Reply

  3. This is probably a silly question, but cooking the chicken in the crock pot the night before… do you put water in the crock pot? Or just cook the breasts in the slow cooker on their own?

    Reply

    1. yes! I’d make sure it’s full fat so you get that same creamy texture. This sounds like a delicious adaptation, Lucinda!

      Reply

  6. This was delicious! Definitely a keeper. I used boneless chicken thighs instead of breasts and everyone really enjoyed it!

    Reply