Pumpkin Chicken Enchilada Casserole

This easy Pumpkin Chicken Enchilada Casserole is the perfect cozy fall meal. It’s gluten-free, grain-free, and kid-friendly.

Pumpkin Chicken Enchilada Casserole

One of my favorite things to eat growing up were my mom’s enchiladas. I requested them every single year for my birthday because they were seriously the best thing I’ve ever eaten. Literally, everyone I know who’s had them still raves about them till this day.

I wanted to combine my love for my mom’s enchiladas and fall produce (Pumpkin) to create an epic Pumpkin Chicken Enchilada Casserole. They are so flavorful with a subtle hint of pumpkin that is simple to put together. It’s also the best make-ahead meal or freezer-friendly meal.

Pumpkin Chicken Enchilada Casserole

Need to Freeze Your Pumpkin Chicken Enchilada Casserole?

Make a double batch of these enchilada casseroles to store in the freezer for a night you don’t really feel like cooking. Here’s how.

Freeze before baking! Just assemble the casserole, then double wrap with plastic wrap and foil and freeze for up to 3 months. Once ready to bake, thaw out then bake at 375 for 30 minutes.

Some Ingredients and Easy Substitutions

  • Siete Tortillas: To keep these grain-free and gluten-free, I used Siete tortillas. I recommend either the almond or cassava flour ones. You can use corn or flour tortillas if you prefer.
  • Chicken: I bought an already cooked rotisserie chicken from Whole Foods and pulled out the meat and shredded with my fingers. YOu can certainly buy chicken already shredded or cook some yourself. I buy the rotisserie to save and make my own bone broth. To make them vegan or vegetarian, use black beans instead of chicken
  • Sour Cream and Cream Cheese: I used regular cream cheese and sour cream because that’s how my mom makes her enchiladas. But you can certainly use dairy-free cream cheese and sour cream for this.
  • Siete Enchilada Sauce: I love the Siete brand because it made with real and clean ingredients. It’s also Whole30 approved. But feel free to use any enchilada sauce you prefer.
  • Pumpkin: The ingredients that make this the ultimate fall dish. I love pumpkin as it gives it a whole next-level flavor. But if you can’t find pumpkin puree, you can make your own by roasting pumpkin in the oven and scooping out the flesh OR use butternut squash puree.
  • Kale: Not an ingredient my mom uses in her enchiladas but I LOVE sneaking in extra veggies. You can also use spinach or swiss chard.

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Pumpkin Chicken Enchilada Casserole

To Make the Pumpkin Enchilada Sauce

You might be wondering about this pumpkin enchilada sauce. Well, it’s a bit sweet, a hint of spice, and oh-so-delicious. It’s also super fast to whip up.

  1. Combine pumpkin puree, enchilada sauce, and a small scoop of sour cream in a blender.
  2. Puree until smooth!
  3. Pour into a large bowl to dip tortillas in.

I hope you enjoy this delicious Pumpkin Chicken Enchilada Casserole as much as my family and I did.

Related Blog Post: Dairy-Free Pumpkin Sage Manicotti, Zucchini Enchilada Con Carne

XO,

Natalie

Pumpkin Chicken Enchilada Casserole

Pumpkin Chicken Enchilada Casserole

This delicious Pumpkin Chicken Enchilada Casserole is easy to whip and completely gluten-free and grain-free.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 rotisserie chicken shredded (no skin or bones)
  • 1 bunch of dino or lacinto kale chopped finely
  • 3 scallions sliced
  • 4 tbsp cream cheese
  • 1/4 cup sour cream
  • salt and pepper to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 packs of Siete almond or cassava flour tortillas
  • 1 jar sliced black olives
  • 1 cup Mexican shredded cheese
  • 1 tbsp olive oil
  • Optional: cilantro avocado, radishes, cabbage, for topping
  • Pumpkin Enchilada Sauce
  • 1 jar of Siete red enchilada sauce
  • 1 can pumpkin puree
  • 1 tbsp sour cream

Instructions
 

  • Preheat oven to 375
  • In a blender, add the Enchilada Sauce ingredients and blend. Pour into a large bowl and set aside.
  • In a large skillet set to medium-low, add the olive oil, scallions, and kale and saute for about 5-7 minutes. Add a dash of salt and pepper and mix.
  • Then, add in the shredded chicken, sour cream, and cream cheese. Mix well until the sour cream and cream cheese is melted into the chicken creating a creamy mixture. Turn heat off and remove from heat.
  • In an 8X8 dish, spray or lightly grease. Add about 1/4 cup of the sauce and spread out evenly.
  • Dip each tortilla into the pumpkin enchilada sauce and layer the bottom layer. They may overlap. (I ended up using about 3 tortillas per layer and cutting one to fit) It doesn’t have to fit perfectly just as long as the bottom is covered.
  • Next, spread the chicken mixture on top. Add about 1/4 cup of the shredded cheese.
  • Then, dip another couple of tortillas into the enchilada sauce and create another layer. Add the remaining chicken, then the cheese.
  • Add one more layer of the tortillas dipped in the enchilada sauce. Add a layer of cheese then the sliced olives.
  • Cover with foil or parchment paper and bake for about 30-35 minutes.
  • Serve with cilantro, sour cream, cabbage, radishes, and/or sliced avocado.