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Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
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Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce combine tender shredded chicken, hearty black beans, and smoky chipotle peppers wrapped in soft corn tortillas and topped with a creamy, slightly sweet pumpkin-infused sour cream sauce. Baked to bubbly perfection and garnished with fresh cilantro and lime, this recipe delivers a bold, comforting, and unique twist on classic enchiladas, perfect for any weeknight or special occasion.

Ingredients

Scale

Filling Ingredients

  • 2 cups cooked shredded chicken breast or thighs
  • 1 can (15 oz) black beans, drained and rinsed
  • 2–3 chipotle peppers in adobo, finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt, or to taste

Sauce Ingredients

  • 1 cup pumpkin puree (canned or fresh)
  • 3/4 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt

Assembly and Topping

  • 10–12 soft corn tortillas
  • 1 1/2 cups shredded cheese (cheddar, pepper jack, or mozzarella)
  • Fresh cilantro, chopped (for garnish)
  • Extra lime wedges (for serving)
  • Optional: sliced avocado, chopped green onions, hot sauce

Instructions

  1. Prepare the Chicken and Black Bean Filling: Shred cooked chicken breast or thighs. In a large bowl, combine the shredded chicken, drained black beans, finely chopped chipotle peppers, cumin, chili powder, and salt. Stir well to evenly blend the smoky and spicy flavors.
  2. Make the Pumpkin Sour Cream Sauce: In a separate bowl, whisk together pumpkin puree, sour cream, fresh lime juice, and salt until smooth and creamy. Adjust seasoning to balance tang and sweetness.
  3. Assemble the Enchiladas: Warm the corn tortillas briefly in a pan or microwave until soft and pliable. Spoon a generous amount of the chicken and black bean filling onto each tortilla, then roll tightly. Place each rolled tortilla seam-side down in a baking dish, repeating until all filling is used.
  4. Top and Bake: Pour the pumpkin sour cream sauce evenly over the rolled enchiladas. Sprinkle shredded cheese evenly on top. Cover the baking dish loosely with foil and bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the foil and bake an additional 5 minutes or until the cheese is bubbly and slightly golden.
  5. Garnish and Serve: Let the enchiladas cool for a few minutes after baking. Garnish with chopped fresh cilantro, extra lime wedges, and optional sliced avocado or green onions. Serve warm with your favorite sides or toppings.

Notes

  • Warm tortillas beforehand to prevent cracking and make rolling easier.
  • Drain and rinse black beans thoroughly to avoid soggy filling.
  • If the pumpkin sour cream sauce is too thick, thin it with a little milk or additional lime juice.
  • Use fresh cumin and chili powder for best flavor.
  • Cover the dish with foil for the first 15 minutes of baking, then remove foil to brown cheese.

Nutrition

Keywords: enchiladas, spicy chicken, black beans, pumpkin sauce, Mexican, gluten free, weeknight dinner, comfort food

Find it online: https://lillysplate.com/spicy-black-bean-chicken-enchiladas-with-pumpkin-sour-cream-sauce/