Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce Recipe
Spicy Black Bean Chicken Enchiladas with a sweet and spicy pumpkin sour cream sauce offer a flavorful and protein-packed weeknight dinner option. These enchiladas combine tender shredded chicken, black beans, and a creamy pumpkin-based sauce with a mild chili kick, all baked to golden, cheesy perfection. This unique recipe is a perfect way to incorporate seasonal pumpkin into a comforting and wholesome American-Hispanic fusion dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings (2 enchiladas each)
- Category: Dinner
- Method: Baking
- Cuisine: American, Hispanic
- Diet: Gluten Free
Ingredients
Pumpkin Sour Cream Sauce
- 1 (15 ounces) can pumpkin puree
- 1 (14.5 ounces) can tomato sauce
- ½ cup low fat sour cream
- ⅓ cup water or low sodium chicken broth
- 2 cloves garlic, minced
- 3 tablespoons chili powder (mild)
- 2 teaspoons cumin
- ½ teaspoon red cayenne pepper (optional, adjust for spice level)
- Salt and freshly ground black pepper, to taste
Enchilada 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 ounces) can black beans, rinsed and drained
- Salt and freshly ground black pepper, to taste
Assembly
- 12 soft corn tortillas (6-inch) or flour tortillas
- 2 cups shredded Mexican blend or colby jack cheese
Instructions
- Make Pumpkin Sour Cream Sauce: In a food processor or blender, combine pumpkin puree, tomato sauce, sour cream, water or broth, minced garlic, chili powder, cumin, and cayenne pepper. Blend until smooth. Taste and season with salt and pepper as needed.
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray, then pour 3/4 cup of the pumpkin sauce into the bottom. Use a spatula to spread it evenly and set aside.
- Mix Chicken with Sauce: In a large bowl, add the shredded chicken and 3/4 cup of the pumpkin sour cream sauce. Stir gently to combine and set aside.
- Cook the Vegetables: Heat olive oil in a large non-stick skillet over medium heat. Add diced onion, jalapeño, and minced garlic. Sauté for 3-5 minutes until the onion starts to soften.
- Finish the Filling: Remove the skillet from heat and transfer the cooked vegetables to the bowl with the chicken. Add the black beans and 1 cup of the pumpkin sauce. Stir everything together until well coated.
- Warm Tortillas: To make tortillas pliable for rolling, microwave them for about 20 seconds, optionally splashing a little water on them beforehand.
- Assemble Enchiladas: Place about 1/4 cup of filling onto each tortilla. Sprinkle 1 tablespoon of shredded cheese over the filling, then roll the tortilla tightly and place seam side down in the prepared baking dish.
- Top with Sauce and Cheese: After arranging all enchiladas in the dish, pour the remaining pumpkin sauce evenly over the top. Sprinkle the remaining 1 1/4 cups of cheese over the sauce.
- Bake: Bake in preheated oven for 20-30 minutes, until the cheese is melted and the edges of the tortillas start to turn golden brown.
- Serve: Garnish with sour cream, sliced avocado, or fresh cilantro as desired. Serve two enchiladas per person for six servings.
Notes
- To make vegetarian, omit the chicken and add an extra can of black beans.
- For a dairy-free version, substitute dairy-free sour cream and cheese alternatives.
- If tortillas are difficult to roll, dip them in the pumpkin sour cream sauce before filling to soften them.
- This recipe freezes well; see full post for freezing instructions and additional customization tips.