This easy Pumpkin Chicken Enchilada Casserole is the perfect cozy fall meal. It’s gluten-free, grain-free, and kid-friendly.
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.
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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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.
- Combine pumpkin puree, enchilada sauce, and a small scoop of sour cream in a blender.
- Puree until smooth!
- 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
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.