Spicy Black Bean, Chicken & Pumpkin Enchiladas

Hi! Does anyone remember this delicious recipe originally from 2012? I do. These spicy black bean chicken pumpkin enchiladas are one of my favorite enchilada recipes EVER, and I’m super excited to bring them back to life (with new photos!) because they are a MUST MAKE.

One fall day, I just craved comfort: warm, ooey-gooey goodness that made me feel cozy from the inside out. But what was it going to be?

It’s a bit obvious, but I’ll say it anyway: These black bean chicken enchiladas drenched in a PUMPKIN SOUR CREAM SAUCE that uses a whole can of pumpkin. Oh hello, deliciousness. Honestly, I can’t believe it’s been well over 10 years since I originally made these. WAY TOO LONG. They also just so happen to be Abra’s favorite recipe on the site (just ask her how many times she has made them).

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Ingredients in pumpkin enchiladas

I can’t even begin to explain how delicious and comforting these savory pumpkin enchiladas are. The enchiladas are both sweet and savory and completely worth the time it takes to put them together. Here’s what you’ll need to make them:

• Olive oil: for cooking down some of the enchilada filling.
• Veggies & produce: you’ll cook down onion, garlic, and jalapeño for the filling. Be sure to de-seed your jalapeño or omit it if you’re sensitive to spice.
• Protein: we’re adding a full can of black beans and cooked, shredded chicken! It’s a great way to use up leftover chicken. Check out the easiest ways to cook chicken here and our best ways to shred chicken here to use in the recipe!
• For the pumpkin enchilada sauce: you’ll use a full can of pumpkin puree, tomato sauce, a little chicken broth, and sour cream to make the incredible sauce!
• Spices: we’re using chili powder, cumin, cayenne pepper, salt & pepper in the sauce for the perfect enchilada flavor.
• Tortillas: I like to use soft corn tortillas (which also keeps this recipe gluten-free), but feel free to use flour tortillas if you’d like.
• Shredded cheese: the layers of melted cheese are seriously irresistible. I like using shredded Mexican or colby jack cheese, but I think a spicy cheese would be delicious.

Customize your pumpkin enchiladas

• Make them vegetarian: If you’re vegetarian, simply leave the chicken out and add another can of black beans.
• Make them dairy-free: feel free to use your favorite dairy-free sour cream and shredded cheeses.
• Keep them gluten-free: use corn tortillas or grain-free tortillas instead of flour tortillas if you want to keep them gluten-free.
• Add your favorite toppings: I enjoy topping mine with a bit of sour cream and avocado, which helps to cool the little bit of heat that these bring. You could also kick them up with pickled jalapeños!

How to make pumpkin enchilada sauce

Now you might be wondering about this pumpkin sour cream sauce magic, and you should be! It’s a bit sweet with a hint of spice and all things good in life. It’s basically your favorite homemade enchilada sauce with a delicious fall twist. This is going to be one delicious enchilada journey. To make it:

1. Combine pumpkin puree, tomato sauce, sour cream, water/broth, garlic, chili powder, cumin, and cayenne in your food processor or blender.
2. Puree until smooth! You can also do this in a large bowl.
3. Taste and season with salt and pepper as needed. Done!

Tips for preparing enchiladas

If you’ve never made homemade enchiladas, they may look a bit intimidating. But they’re easier than you think — promise! Here are some of my best enchilada-making tips:

• Prep your tortillas. To make your tortillas and easier to roll, you can warm them in the microwave for about 20 seconds so they are easier to roll. You can also splash a little water on them before microwaving them to make them more pliable. Alternatively, you can dip them in the pumpkin sour cream sauce before rolling them!
• Don’t overfill. Fill them with just about 1/4 cup of the black bean chicken mixture so that they stay together and don’t burst at the seams.
• Lay them correctly. Remember to place them seam-side down so that the filling stays inside, and arrange them tightly next to each other in your pan to help them stay together.

Make them ahead of time

These healthy pumpkin chicken enchiladas can be made one day ahead and placed covered in the fridge. Simply bake for 10-15 minutes longer once you are ready to cook them. Easy!

Have leftovers? Warm one up for breakfast and throw a fried egg on top. No regrets.

How to freeze enchiladas

Another thing that’s great is that these can be made ahead of time and kept in the fridge (or freezer!) until you are ready to cook them. Everyone LOVES them. I LOVE them. And I know you’ll LOVE them too! To freeze:

1. Bake first, then freeze. You can either bake them first, then cool to room temperature, divide them into freezer-safe containers, and then freeze. Or you can bake them, bring them to room temp, and then freeze the entire pan. Just make sure you double-wrap the pan so the enchiladas do not dry out. This is assuming you are freezing the entire pan. Once ready to reheat, thaw it out. Then bake, covered, at 350 degrees F for 30-45 minutes or until heated through.
2. Freeze before baking: To freeze before baking, simply assemble the enchiladas as written in the instructions, then double-wrap with plastic wrap and foil and freeze for up to 3 months. Once ready to bake, thaw out, then bake according to instructions.

Tools you’ll need

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More pumpkin recipes to try

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I hope you love these delicious black bean chicken enchiladas with pumpkin sour cream sauce! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

byby :Monique Volz of Ambitious Kitchen

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

ServesServes 6 servings

Incredible black bean chicken enchiladas with a sweet and spicy pumpkin enchilada sauce. These savory pumpkin enchiladas are packed with protein and make the best weeknight dinner. The perfect way to use up extra pumpkin this fall!

Ingredients

• For pumpkin sour cream sauce:
• 1 (15 ounces) can pumpkin puree
• 1 (14.5 ounce) can tomato sauce
• ½ cup low fat sour cream
• ⅓ cup water or low sodium chicken broth
• 2 cloves of garlic, minced
• 3 tablespoons chili powder (I used McCormick chili powder, which is mild)
• 2 teaspoons cumin
• ½ teaspoon red cayenne pepper (use less or omit if you don’t like spicy things)
• Freshly ground salt and pepper, to taste
• For filling:
• 1 teaspoon olive oil
• ½ white onion, diced
• 1 jalapeño, seeded and minced
• 2 garlic cloves, minced
• 2-3 cups cooked and shredded chicken breast
• 1 (15 ounce) can of black beans, rinsed and drained
• Freshly ground salt and pepper
• 12 soft corn tortillas (you can also use 6 inch flour tortillas)
• 2 cups shredded Mexican or colby jack cheese

Instructions

• Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, water/broth, garlic, chili powder, cumin and cayenne; puree until smooth. You can also do this in a large bowl. Taste and season with salt and pepper.

• Prep your pan: Preheat oven to 350 degrees F. Spray 9×13 baking dish with nonstick cooking spray and add 3/4 cup of pumpkin sauce to the bottom; use a spatula to spread out evenly. Set pan aside.

• Mix the chicken: Place shredded chicken in large bowl and add 3/4 cup of the pumpkin-sour cream sauce to it. Set aside.

• Next, make the filling: Heat large non-stick pan over medium heat and add olive oil. Add onion, jalapeño and minced garlic, and cook 3-5 minutes or until onions begin to soften.

• Finish the filling: Remove from heat and transfer into the bowl with the chicken, then add in the black beans and 1 cup of the pumpkin sauce. Stir to coat the filling.

• Assemble the enchiladas: Next warm tortillas in microwave for about 20 seconds so they are easier to roll. You can splash a little water on them before microwaving to make them more pliable. Then, place about 1/4 cup mixture on each tortilla. Sprinkle 1 tablespoon of cheese in each tortilla. Roll each tortilla and place seam side down in baking pan. Pour remaining pumpkin sauce on top of all the tortillas and then sprinkle remaining 1 1/4 cup cheese on top.

• Bake: Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown. Top with sour cream, avocado, or cilantro. Makes 6 servings — 2 enchiladas each (12 total).

Recipe Notes

To make vegetarian: leave the chicken out and add another can of black beans.
To make dairy-free: use your favorite dairy-free sour cream and dairy-free shredded cheeses.
If you are having a hard time rolling the corn tortillas, try dipping them in the pumpkin sour cream sauce first before you fill them. It should help to make them easier to roll!
See the full post for ways to customize your enchiladas, plus freezing instructions!

Nutrition

Serving: 2enchiladasCalories: 575calCarbohydrates: 62gProtein: 33gFat: 21gSaturated Fat: 9gFiber: 9gSugar: 6g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on October 1st, 2012, updated and republished on October 20th, 2021, and republished with new photos on October 4th, 2026.

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