Spicy Pumpkin & Chicken Enchiladas Recipe

When it comes to comfort food with a healthy twist, few dishes can rival the delightful combination of pumpkin and chicken in enchiladas. This mouthwatering recipe not only satisfies your taste buds but also nourishes your body with wholesome ingredients. Bursting with flavor and packed with nutrients, these spicy pumpkin and chicken enchiladas are sure to become a new favorite in your recipe repertoire. Let's dive into how to prepare this delicious and nutritious meal.


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  • 2 cups shredded cooked chicken breast
  • 1 cup pumpkin puree
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup diced onion
  • 1 cup diced bell pepper (any color)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • Salt and pepper to taste
  • 8 small whole grain tortillas
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1/4 cup chopped fresh cilantro (optional, for garnish)
  • Lime wedges (optional, for serving)


  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes.
  3. Add the minced garlic, ground cumin, chili powder, paprika, and ground coriander to the skillet. Cook for an additional 1-2 minutes, until fragrant.
  4. Stir in the shredded chicken, pumpkin puree, and black beans. Season with salt and pepper to taste. Cook for another 2-3 minutes, until the mixture is heated through.
  5. Place a spoonful of the chicken and pumpkin mixture onto each tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.
  6. Sprinkle the shredded cheese evenly over the top of the enchiladas.
  7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
  8. Remove the foil and bake for an additional 5 minutes, until the cheese is golden brown.
  9. Garnish with chopped cilantro, if desired, and serve hot with lime wedges on the side.


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Nutritional Benefits:

  • Pumpkin is rich in vitamin A, fiber, and antioxidants, supporting eye health, digestion, and immune function.
  • Chicken provides lean protein, essential for muscle repair and growth.
  • Black beans are a good source of plant-based protein, fiber, and various vitamins and minerals, promoting heart health and satiety.
  • Whole grain tortillas offer complex carbohydrates for sustained energy and fiber for digestive health.
  • Olive oil adds heart-healthy fats and anti-inflammatory properties.

These spicy pumpkin and chicken enchiladas are not only a feast for the senses but also a nutritious addition to your meal rotation. Packed with wholesome ingredients and bursting with flavor, they prove that healthy eating doesn't have to compromise on taste. Whether you're looking for a cozy dinner option or a crowd-pleasing dish for gatherings, these enchiladas are sure to impress. Enjoy the comforting warmth and nourishment of this delightful recipe with your loved ones!