Pumpkin Chicken Enchilada Bake

Fall’s Coziest Comfort Food Just Got a Flavor Upgrade

Hey there, flavor adventurer! Isla here from BiteTide, waving my wooden spoon at you from my sauce-splattered kitchen. 🥄 Ever have one of those days where you crave something warm, creamy, and just a little bit spicy—but don’t want to babysit a bubbling pot for hours? Enter this Pumpkin Chicken Enchilada Bake: your new weeknight superhero. Imagine tender shredded chicken swimming in a velvety pumpkin-spiced enchilada sauce, layered with melty cheese and low-carb tortillas, all baked into golden, bubbly perfection. It’s like autumn hugged your favorite Mexican takeout! Perfect for keto pals, crazy-busy families, or anyone who thinks “cozy” should taste incredible. I promise—zero fuss, maximum happy dances. Ready to ride this flavor wave? Let’s dive in!

Why This Bake Feels Like a Hug from My Coastal Kitchen

Picture this: me at 10 years old, feet dangling off a stool in my grandma’s seaside cottage, watching her whip up enchiladas while storm waves crashed outside. She’d laugh, saying, “Cooking’s like the tide, Isla—it brings the good stuff if you trust the rhythm.” Years later, during a chaotic Portland rainstorm (with two hangry toddlers clinging to my legs!), I riffed on her recipe using leftover roasted chicken and a lonely can of pumpkin purée. Why pumpkin? Because fall demanded it! That first experimental bake? Pure magic. The pumpkin added silky depth to the sauce, mellowing the spices while making it luxuriously creamy—no heavy cream needed! Now, every time I pull this from the oven, I smell salt air and hear Grandma’s chuckle. Food memories? They’re the best kind of leftovers.

Pumpkin Chicken Enchilada Bake

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• Author: islamerrick
• Total Time: ~45 minutes
• Yield: 6 servings 1x

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Description

This cozy enchilada bake layers tender shredded chicken with a velvety pumpkin enchilada sauce, gooey cheese, and low-carb tortillas. It’s creamy, spicy, and full of fall flavor—perfect for keto dinners or a family meal that feels like comfort in every bite.

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Ingredients

Scale 1x2x3x

For the Bake:

3 cups cooked shredded chicken

6 low-carb tortillas

1½ cups shredded Mexican blend cheese

Pumpkin Enchilada Sauce:

1 cup pumpkin purée

1 cup chicken broth

½ cup sour cream

1 tbsp olive oil

1½ tsp chili powder

1 tsp cumin

½ tsp smoked paprika

½ tsp garlic powder

Salt & pepper to taste

Optional: pinch of cayenne for heat

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13” casserole dish.

Make the sauce: In a saucepan, heat olive oil and stir in spices. Add pumpkin, broth, and sour cream. Whisk until smooth and simmer for 5 minutes.

Spread a thin layer of sauce on the bottom of the casserole dish.

Layer tortillas (cut to fit), chicken, cheese, and sauce—repeat until all ingredients are used, finishing with sauce and cheese on top.

Bake uncovered for 25–30 minutes until bubbly and golden. Let rest 5–10 minutes before serving.

• Category: Dinner

Nutrition

• Calories: 370
• Fat: 24g
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 30g

Your Flavor Arsenal: Simple, Swappable & Supercharged

Grab these pantry heroes—I’ve added my chef hacks to make life tastier!

• Cooked shredded chicken (3 cups): Rotisserie chicken is your BFF here! Saves time, adds juicy flavor. Chef’s swap: Use leftover turkey or even canned chickpeas for vegetarian.
• Low-carb tortillas (6): Keeps it keto-friendly! Chef’s insight: Almond flour tortillas add nuttiness—just spritz with oil before layering to avoid dryness.
• Shredded Mexican blend cheese (1½ cups): The gooey glue! Chef’s tip: Blend your own with cheddar, Monterey Jack, and a pinch of smoked gouda for extra depth.
• Pumpkin purée (1 cup): NOT pie filling! Pure pumpkin adds creaminess and fiber. Chef’s warning: Avoid watery fresh purée—canned is consistent!
• Chicken broth (1 cup): Use low-sodium to control salt. Chef’s hack: Simmer broth with a dried chili for 5 mins, then strain for smoky depth.
• Sour cream (½ cup): Tangy richness. Chef’s swap: Greek yogurt works, but add it OFF-heat to prevent curdling.
• Spices (chili powder, cumin, smoked paprika, garlic powder): The soul of the sauce! Chef’s tweak: Toasting whole cumin seeds in the oil first = next-level aroma.
• Cayenne (pinch, optional): Your heat dial. Chef’s confession: I add ¼ tsp because #spicelife.

Let’s Build Your Flavor Masterpiece: Easy Does It!

No stress, just step-by-step deliciousness—I’ve tucked secrets into every instruction!

1. Preheat & Prep: Crank that oven to 375°F (190°C). Grease your 9×13” dish with olive oil or butter—get those corners! Chef’s hack: Warming the dish for 2 mins in the oven prevents a cold-start sogginess.
2. Wake Up Your Spices: Heat olive oil in a saucepan over medium. Add chili powder, cumin, smoked paprika, garlic powder, salt, pepper (and cayenne if using). Stir 30 seconds until fragrant—don’t let them burn! Chef’s whisper: This “blooms” the spices, unlocking oils that make your sauce SING.
3. Create the Velvet Sauce: Whisk in pumpkin purée, broth, and sour cream. Keep whisking! Simmer 5 mins until it coats the back of a spoon. Chef’s rescue move: If it thickens too much, splash in broth. Too thin? Simmer 2 mins more. Taste—adjust salt!
4. Layer Like a Boss: Spread ¼ cup sauce on the dish bottom. Cut tortillas to fit (scissors rule!). Layer: tortillas → chicken → cheese → sauce. Repeat! End with tortillas, sauce, and a cheese blanket. Chef’s pro tip: Keep chicken layer thin—overstuffing = sliding layers.
5. Bake to Golden Bliss: Bake uncovered 25-30 mins. It’s ready when edges bubble fiercely and cheese is spotty-golden. Chef’s alarm: If cheese browns too fast, tent loosely with foil.
6. Rest = Flavor Magic: Let it sit 5-10 mins before slicing. Chef’s rant: Rushing this = soupy slices! Resting lets layers set.

Plate It Pretty (or Just Grab a Fork!)

Slide a spatula under a generous square—hear that crispy-cheese edge crackle? 🤤 Top with fresh cilantro, diced avocado, and a dollop of cool sour cream. For a “wow” dinner, serve with lime wedges and quick-pickled red onions (thinly slice ½ red onion + ¼ cup vinegar + 1 tsp sugar—let sit 10 mins!). Family-style? Plunk the dish right on the table with tortilla chips for scooping runaway sauce. Rainy day solo treat? Eat straight from the pan. No judgment here!

Shake It Up: 5 Tasty Twists

This bake is your canvas—paint it delicious!

• Veggie Power: Swap chicken for 2 cups black beans + 2 cups roasted sweet potatoes or butternut squash.
• Green Goddess: Add 1 cup chopped spinach or kale between layers + top with pepitas.
• Breakfast Edition: Use scrambled eggs instead of chicken + add crispy bacon bits. Serve with hot sauce!
• Creamy Dreamy: Stir 4 oz cream cheese into warm sauce. Decadence unlocked.
• Tex-Mex Heatwave: Mix ½ cup corn + 1 diced jalapeño into chicken layer. Finish with pickled jalapeños.

Isla’s Kitchen Confessions & Triumphs

This recipe was born during The Great Pumpkin Glut of 2020—I had 8 cans staring me down! Version 1.0? A watery disaster (I used fresh pumpkin… rookie move). Version 2.0? Too spicy for my kiddos (note: 1 tbsp cayenne is NOT “a pinch”). But now? It’s my most-requested fall dish! Funny story: Once, I subbed cinnamon for cumin (sleep-deprived mama move)—shockingly, it worked! Sweet-savory vibes. Now I keep a “no cinnamon” sticky note on my spice rack 😂. Pro tip: Double the sauce and freeze half—it’s killer on tacos or eggs! This bake? Proof that happy accidents make the best memories.

Your Questions, My Real Talk Answers

Let’s tackle those kitchen curveballs!

• Can I make this ahead? Absolutely! Assemble (unbaked), cover, and refrigerate 24 hours. Add 5-10 mins bake time. Freeze unbaked up to 3 months—thaw overnight first.
• Why is my bake soggy? Three culprits: 1) Over-saucing (use just enough to coat layers), 2) Not resting before slicing (let those layers fuse!), 3) Wet chicken (pat shredded chicken dry!).
• Can I use corn tortillas? Yes! But to avoid mush: brush with oil, bake 5 mins until crisp, then layer. Corn adds carbs, so adjust for keto.
• Help—my sauce split! If it looks grainy, you boiled it. Sour cream breaks at high heat. Keep it at a gentle simmer, and stir constantly. Fix: whisk in 1 tbsp cold broth off-heat.

Nutritional Nibbles

Per serving (1/6th bake): Calories 370 | Fat 24g | Net Carbs 6g | Protein 30g | Fiber 3g. Keto-friendly and gluten-free with compliant tortillas! Note: Values approximate—cheese brands vary.