What are some of your favorite foods that remind you of your childhood? Maybe there was a special homemade treat you always had with your family, or a restaurant dish that reminds you of a special occasion.
For me, enchiladas are one of those dishes. That fact is actually a little random because they weren’t a dish my family made, or even something I ate very often – but I have fond memories of eating them the rare times that I did.
When I was a kid, I loved playing soccer. Every year my soccer team would have our end of the season banquet at Maya’s – a local Mexican restaurant that I loved. The coaches would rent out a room in the back, and all of us on the team would get our participation trophies while noshing on chips and salsa. I would always order enchiladas, and to this day the thought of enchiladas reminds me of the excitement of being part of a team and the accomplished feeling of finishing another soccer season.
As cliche as it sounds, I’m incredibly grateful for my experiences playing organized sports growing up. They taught me dedication, how to work well with others, and how to set a goal and work for it – all important lessons that I still carry with me everyday. To me, that’s what eating enchiladas reminds me of. And yes, I am literally sitting here reminiscing about my childhood participation trophies.
I am such a millennial.
When I was hit with a homemade enchilada craving a few weeks ago, I knew one twist needed to be made – MUST. HAVE. PUMPKIN.
The creamy pumpkin sauce gives the chicken filling a unique, delicious flavor. Adding more pumpkin to the zesty tomato-based enchilada sauce adds depth to the sauce, while also providing a vitamin A, fiber and potassium boost. Even if it doesn’t evoke any childhood memories, you will love this recipe because it’s an easy, delicious dinner that’s ready in under an hour. I almost didn’t get to take photos of these because my family was ready to pounce on them the second they came out of the oven. Yep, they are that good. Enjoy, friends!
- 2 Cups of Cooked, Shredded Chicken
- 1¼ Cup Plain Greek Yogurt
- ½ Cup Pumpkin Puree
- 1 4oz. Can of Green Chilies
- 2 Teaspoons Cumin
- ⅛ Teaspoon Nutmeg
- Salt and Pepper to Taste
- 10 Corn Tortillas
- 1 Cup Sharp Cheddar Cheese
- Chopped Cilantro for Garnish
- 1 Batch of Pumpkin Enchilada Sauce (recipe follows)
- 1 Tablespoon Avocado Oil (can sub olive or coconut oil)
- 3 Cloves of Garlic, minced
- ½ Onion, diced
- 1 28oz. can of Diced Tomatoes (no salt added)
- ½ Cup Pumpkin Puree
- 1 Tablespoon Chili Powder
- 2 Teaspoons Cumin
- 1 Teaspoon Coconut Sugar
- 1 Teaspoon Red Wine Vinegar
- Salt and Pepper to taste
- Preheat the oven to 350F, and spray a 9x13 pan with cooking spray. Set aside.
- Begin making the enchilada sauce by warming the oil in a large saucepan over medium heat. Add the onion and garlic, and sauté until fragrant and the onion is translucent.
- Add the chili powder, cumin, salt and pepper. Stir until onion and garlic are well-coated.
- Add the tomatoes, pumpkin, coconut sugar and vinegar to the sauce and stir until well-combined. Bring to a boil, then turn the heat to low and cover. Allow sauce to simmer for ~15 minutes.
- In a large bowl combine the shredded chicken, greek yogurt, pumpkin and green chilies. Stir until all ingredients are combined and chicken is coated with sauce. Season with cumin, salt, pepper and nutmeg.
- When the sauce is ready, add a thin layer of sauce to the pan. Divide the chicken mixture evenly among 10 corn tortillas.
- Roll each tortilla and place in the pan seam-side down. Top the enchiladas with remaining sauce and sprinkle with cheese.
- Bake at 350F for 15 minutes, or until cheese is melted and enchiladas are warmed through. Garnish with cilantro and serve immediately.
Your Turn:
- What are your favorite childhood foods?
- Did you grow up playing sports? What did you play?
This looks SO delicious! Can’t wait to give it a try!!
Thanks Brie! <3
I’ve always made the Pioneer Woman’s Enchiladas but this pumpkin recipe is so new and exciting, Thanks for sharing!
Thanks so much Mary Beth – let me know if you give them a try!
Gotta love enchiladas! Any pasta dish reminds me of my childhood from mac n cheese to ziti and everything in between!
Ooooh nothing says “childhood” like mac and cheese!
OH MY GOSH. I seriously already emailed these to my husband saying we should make these Sunday – and we are! SO EXCITED!
P.S. Where did you get the white board you photograph on?
xx.Hilary
fortheloveofbasil.com
That makes me so happy – I hope you both love them! And I actually made it last year when I first started taking photos. I’m thinking about doing a tutorial post!
On my list to make. Thank you.
I hope you love them Candy!
Yuhummmm I am so in love with this recipe. I made pumpkin enchiladas last year and my husband LOVED them. I think it was because he thought they were unhealthy. Muahaha. I fooled him 😉 Pinned so I can try this recipe later.
P.S. Super sad I couldn’t stay in the Seattle area longer so we could meet up!! Next time <3
Ahhh yes I hope you had fun up here! Next time we will definitely have to meet up <3 And totally - I'm all for tricking my bf into eating healthier things. They never know 😉
OH WHAAAAAAAATTTTTT! Ok, you had me at “pumpkin” ! These look amazing!
Pumpkin just makes everything better right?
Ohhhh my goodness! These look so so so delish! Think I’m going to have to make them for dinner next week!
Awesome – I hope you love them Liz! <3
This looks and sounds delish! Pumpkin is one of my favs! I am so going to do this on the weekend. Thanks so much for sharing!
Keisha xo
Thanks for checking it out Keisha! I hope you love it
all of your recipes seriously make me DROOL! I’m going to have to try this sans chicken, i love love the idea of pumpkin in this mix!
Rachel, you’re the sweetest. And I bet a quinoa/black bean combo would be delicious for a vegetarian version!
WOWWWW these look amazing! Beautiful pictures by the way. Totally craving these…
Thanks so much Alexandra!
Pumpkin? And enchiladas? These sound amazing, I must make them immediately!
Molly and Stacie
Two wonderful things coming together 🙂
This looks absolutely fabulous! We love Enchiladas and my husband has a great chicken one that we make with a white avocado sauce (suiza). I’m gonna try this one.
oooh white avocado sauce sounds delicious! What recipe do you use for that? I would love to try it!
ummm…all I can say is YUM…what a unique combo! I love it…and must try these soon! I loved playing soccer as a kid, and seriously want to join a women’s fun league sometime in the near future!
An adult soccer league would be SO fun! And thanks so much, I hope you love them <3
this is love right here! Pinned 🙂
Thanks Rachel! xo
HOLY CRAP! Now these look amazing. I am going to buy all the ingredients for them tomorrow.
xx katie // A Touch of Teal
Thank you so much! I hope you love them <3
I wish I played soccer growing up! I did figure skating and volleyball…what a combo, ha!
Looks delicioso, Les 🙂
You did figure skating?! That’s AWESOME! Do you still skate? I always thought figure skating was so cool!