Chicken enchiladas with a creamy pumpkin sauce

Prep: 15 mins
Cook: 25 mins
Chicken enchiladas with a creamy pumpkin sauce

1 red onion, diced

2 tbsp butter

3 garlic cloves, diced

3 chicken breasts, chopped

225g pumpkin puree

200ml heavy cream

200ml chicken broth

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. cumin

salt and pepper to taste

8-10 tortillas

150g grated cheddar (mild)

Preheat the oven to 200 C.

Heat the garlic with a little oil in a frying pan over a medium heat for 2 minutes. Add the chicken breasts and cook for 8-10 minutes.

While the chicken cooks, melt the butter in a saucepan over medium heat. Add the onion and cook for about 5 minutes until they’re soft and beginning to caramelise.

Add the chicken to the pan and mix together with the onions. Remove from the heat.

In a mixing bowl, whisk together the pumpkin, cinnamon, nutmeg, cumin, chicken broth, cream, salt, and pepper. Add one-fifth of the sauce to the chicken and mix, ensuring all the chicken pieces are coated.

Spoon chicken mixture into the tortillas and roll them tightly. Place side-by-side them in a large baking dish. Once all of the enchiladas have been rolled and are fitted snugly in the dish, pour the remainder of the pumpkin sauce over the top. Sprinkle the cheese evenly over the top.

Bake in the oven for 20-25 minutes, until the cheese is a golden brown. 


Preparation Time
15 minutes

Cooking Time
25 minutes

Main ingredients
Cheese, Chicken, Vegetables

Recipe Type
Dinner, Family Dinners

American, Mexican

Special Info
Pregnant Mums

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