Introduction

Oh, fall is in the air, and with it comes that craving for warm, comforting food. Do you remember those chilly evenings when Mom used to whip up something that just hugged you from the inside out? Well, get ready to recapture that feeling with these Creamy Pumpkin Chicken Enchiladas! They’re so incredibly easy, bursting with flavor, and honestly, they’re a little bit magical. You won’t believe how quickly these come together, making them perfect for a busy weeknight or a relaxed weekend dinner.

Why You’ll Love This Recipe

Fast: We’re talking about getting dinner on the table in under an hour, most of that hands-off baking time!
Easy: Seriously, if you can shred chicken and mash a sweet potato, you’ve got this. No fancy techniques needed.
Giftable: Make a double batch and freeze one for a friend who’s just had a baby, or is going through a tough time. They’ll be so grateful!
Crowd-pleasing: Even the pickiest eaters in your house will be asking for seconds of these delightful enchiladas. The creamy, slightly sweet, and savory filling is a total winner.

Ingredients

Gather ’round, friends! Here’s what you’ll need to create this masterpiece:

2 cups cooked and shredded chicken breasts: You can use leftover rotisserie chicken, or quickly poach and shred your own. It’s the heart of our enchiladas!
1 medium sweet potato: This is our secret weapon for creaminess and a touch of natural sweetness. Don’t skip it!
1 cup chicken broth: This adds moisture and helps everything meld together beautifully.
1 can (4 oz) diced green chilies: For a gentle kick and a little bit of that classic enchilada zing.
1/4 cup fresh cilantro, chopped: Adds a burst of freshness that brightens up all the cozy flavors.
1 cup plain Greek yogurt: This is where the “creamy” comes from! It also adds a nice tang.
1 teaspoon chili powder: Our foundational spice for that authentic enchilada flavor.
1/2 teaspoon ground coriander: Adds a lovely, slightly citrusy warmth.
1/2 teaspoon ground cumin: Earthy and aromatic, a classic partner to chili powder.
1/8 teaspoon ground cinnamon: Just a whisper of cinnamon to enhance the sweetness of the sweet potato and add a cozy depth.
8 (8-inch) corn tortillas: The perfect vessel for our delicious filling.
1 1/2 cups shredded Mexican-style cheese, reduced-fat: Because what’s an enchilada without melty, bubbly cheese on top?

How to Make It

Alright, let’s get cooking! Put on some good music and let’s make some magic.

Preheat your oven: Get your oven fired up to 375°F (190°C). It’s like giving it a warm hug before we start baking.
Sweet Potato Power: First things first, let’s get that sweet potato ready. Peel it, dice it into small cubes, and pop it into a saucepan. Cover it with water and let it boil until it’s super tender, about 10-15 minutes. Once it’s cooked, drain all the water and mash it up until it’s nice and smooth. A fork works perfectly here!
The Filling Fiesta: Now for the star of the show – the filling! In a big bowl, toss together your shredded chicken, that lovely mashed sweet potato, the Greek yogurt (hello, creaminess!), those diced green chilies, fresh cilantro, and all your wonderful spices: chili powder, coriander, cumin, and that hint of cinnamon. Give it all a good mix until everything is beautifully combined.
Tortilla Time: We want our tortillas to be nice and flexible so they don’t crack when we roll them. You can do this by warming them up in a dry skillet for about 30 seconds on each side, or wrap them in a damp paper towel and give them a quick zap in the microwave for 30 seconds. They should be warm and bendy!
Roll ‘Em Up: Grab a warm tortilla and spoon about 1/4 cup of our chicken mixture right down the center. Roll it up snugly, and place it seam-side down in your 9×13 inch baking dish. Repeat with all your tortillas, arranging them snugly in the dish.
Broth Bath: Gently pour the chicken broth evenly over the top of your rolled enchiladas. This will help them steam and stay wonderfully moist.
Cheesy Blanket: Sprinkle that shredded Mexican cheese all over the top. Don’t be shy! Let it cascade down the sides.
Bake to Perfection: Pop that dish into your preheated oven and bake for 20-25 minutes, or until the cheese is all melted, bubbly, and golden. The enchiladas should be heated through and smelling absolutely divine.
Rest and Serve: Let your beautiful enchiladas rest for about 5 minutes before serving. This lets everything settle and makes them easier to serve.

Substitutions & Additions

Feeling creative? You can totally make these your own! Here are a few ideas:

Spice it Up: If you love a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling.
Veggie Boost: Sautéed onions and bell peppers would be a delicious addition to the chicken mixture.
Different Cheese: Feel free to use Monterey Jack, cheddar, or a blend of your favorite melting cheeses.
Meat Swap: Ground turkey or even shredded pork would work wonderfully in place of the chicken.
For a Vegan Twist: You could try using mashed butternut squash instead of sweet potato, seasoned tofu or black beans instead of chicken, and a dairy-free shredded cheese.

Tips for Success

A few little secrets to make your enchiladas absolutely perfect:

Don’t Overcook the Sweet Potato: You want it tender enough to mash easily, but not mushy.
Warm Your Tortillas: This is key! It prevents them from tearing when you roll them, ensuring those neat little enchilada packages.
Prep Ahead: You can totally make the chicken filling a day in advance and store it in the fridge. Just assemble and bake when you’re ready.
Even Filling: Try to spoon an equal amount of filling into each tortilla to ensure they all cook evenly.

How to Store It

Leftovers are the best, right? If you happen to have any (which I doubt!), here’s how to store them:

Refrigerator: Let the enchiladas cool completely, then cover the baking dish tightly with plastic wrap or transfer to an airtight container. They’ll keep well in the fridge for 3-4 days.
Reheating: To reheat, you can pop them back into a 350°F (175°C) oven until heated through, or gently warm them in the microwave.

FAQs

Got a quick question? I’ve got you covered!

Can I make these ahead of time? Absolutely! You can assemble the enchiladas up to a day in advance. Cover the dish tightly and store it in the refrigerator. You may need to add a few extra minutes to the baking time.
What if I don’t have sweet potato? Mashed butternut squash is a great substitute. You could also try regular mashed potatoes, though you might want to adjust the spices slightly.
Are these spicy? These enchiladas have a mild kick from the green chilies and spices. If you prefer them spicier, add a pinch of cayenne pepper or some diced jalapeños to the filling.

Happy cooking, everyone! I hope you fall in love with these Creamy Pumpkin Chicken Enchiladas as much as I have. They’re a little bit of comfort in every bite!

Creamy Pumpkin Chicken Enchiladas

Cozy and creamy chicken enchiladas made with sweet potato for a touch of natural sweetness and creamy texture. Perfect for a weeknight meal.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Servings 4 servings

Equipment

Saucepan For boiling sweet potato
Fork For mashing sweet potato
Large bowl For mixing filling
Skillet For warming tortillas (optional)
Microwave For warming tortillas (optional)
9x13 inch baking dish

Ingredients

Main ingredients

2 cups cooked and shredded chicken breasts Leftover rotisserie chicken is fine
1 medium sweet potato Peeled and diced
1 cup chicken broth
4 oz can diced green chilies
0.25 cup fresh cilantro, chopped
1 cup plain Greek yogurt
1 teaspoon chili powder
0.5 teaspoon ground coriander
0.5 teaspoon ground cumin
0.125 teaspoon ground cinnamon
8 8-inch corn tortillas
1.5 cups shredded Mexican-style cheese, reduced-fat

Instructions

Preheat your oven to 375°F (190°C).
Peel and dice the sweet potato into small cubes. Boil in a saucepan until tender, about 10-15 minutes. Drain and mash until smooth.
In a large bowl, combine shredded chicken, mashed sweet potato, Greek yogurt, diced green chilies, cilantro, chili powder, coriander, cumin, and cinnamon. Mix well.
2 cups cooked and shredded chicken breasts
Warm tortillas in a dry skillet for 30 seconds per side or microwave them wrapped in a damp paper towel for 30 seconds until pliable.
2 cups cooked and shredded chicken breasts
Spoon about 1/4 cup of filling into each tortilla and roll up. Place seam-side down in a 9x13 inch baking dish.
2 cups cooked and shredded chicken breasts
Pour chicken broth evenly over the enchiladas.
2 cups cooked and shredded chicken breasts
Sprinkle shredded cheese over the top.
2 cups cooked and shredded chicken breasts
Bake for 20-25 minutes, or until cheese is melted, bubbly, and golden.
Let rest for 5 minutes before serving.

Notes

These enchiladas can be made ahead of time and stored in the refrigerator for 3-4 days. Reheat in the oven or microwave. For a spicier version, add cayenne pepper or diced jalapeños to the filling.