Chipotle Chicken & Pumpkin Enchilada Bake
This was an accidental recipe and it was truly so delicious. a delicious filling of taco-seasoned chicken, black beans and veggies is layered with tortilla strips and a simple and smoky chipotle pumpkin sauce. the casserole gets a final layer of cheese and then bakes until bubbling for the perfect autumn dinner. this chipotle chicken and pumpkin enchilada bake is a new dinner that the entire family will love.
the inspiration:
this chipotle chicken and pumpkin enchilada bake recipe was inspired by an autumn staple- the canned pumpkin puree. We’ve already used it in pumpkin chocolate chip muffins, pumpkin pie chia pudding, and even my pumpkin pie spiced granola. I wanted to do a savory rendition and use pumpkin as a sauce for some cozy enchiladas. I thought chicken would be the perfect protein as it takes on flavors well, and I added black beans for texture and fiber. the sauce has pumpkin puree, chicken stock, chipotles and spices and is the perfect balance with a touch of pumpkin but definitely not overwhelming. Pumpkin lovers and non-pumpkin lovers will both enjoy it!
enchilada bake ingredients:
here is the ingredient line up…
- chicken breasts: you can quickly cook diced raw chicken breasts in the skillet or stir in shredded or cubed leftover rotisserie chicken.
- black beans: add texture, protein and fiber.
- veggies: sautéed yellow onion, poblano, fresh garlic and fresh cilantro add dimension.
- canned pumpkin: forms the base of the sauce.
- chipotles in adobo: adds smokiness, a touch of spice and depth to the sauce.
- chicken broth: thins the sauce and adds a savory note.
- taco seasoning: a convenient packaged option that flavors the filling as well as the sauce.
- tortillas: I cut tortillas into wide strips to layer the casserole lasagna-style.
- cheese: monterey jack or raw cheddar completes the comforting casserole.
how to make:
To begin, start by making the sauce in a medium saucepan. Heat the pan over medium heat and add the avocado oil and fresh garlic, sautéing for about a minute until fragrant. Stir in the remaining sauce ingredients and simmer on low while you prepare the filling.
Next, make the filling by sautéing the onions and poblanos with the chicken and taco seasoning, salt and pepper. You’ll later stir in the garlic, black beans, (reserving some for garnish), and a small portion of the Chipotle Pumpkin Sauce.
To assemble, add a small amount of sauce to the bottom of a 9×13 casserole dish. Add a third of the tortilla strips followed by half of the chicken filling. Next, add 1/2 of the remaining sauce followed by the second third of tortilla strips and the remaining chicken filling.
Top with the final third of the tortilla strips and final 1/2 of pumpkin sauce. Top with cheese and remaining black beans for garnish. Bake at 375 degrees until golden and bubbling, 15-20 minutes.
Garnish with sliced radishes and chopped cilantro and enjoy!
Chipotle Chicken and Pumpkin Enchilada Bake
Ingredients
- 2 teaspoons avocado oil
- 1 cup yellow onion diced small
- 1 cup poblano diced small
- 1.5 pounds chicken breasts diced in small cubes (or 3 cups cooked and cubed/shredded rotisserie chicken)
- 2 teaspoons mineral salt
- 1 Tablespoon taco seasoning
- 1 Tablespoon fresh garlic minced
- one 13.5 oz can of black beans drained and rinsed
- 8 standard sized grain-free tortillas I used a package of Siete Chickpea Flour Tortillas
- 1.5 cups Monterey Jack cheese or raw cheddar cheese grated
- Pumpkin seeds sliced radish and minced cilantro, to garnish
Chipotle Pumpkin Sauce:
- 1 teaspoon avocado oil
- 1 teaspoon fresh garlic minced
- one 13.5 oz can of pumpkin puree
- 1 teaspoon taco seasoning
- 2 Tablespoons jarred Chipotles in Adobo minced finely
- 1.5 cups chicken stock
- ½ teaspoon maple syrup
- ½ teaspoon mineral salt
Instructions
- Preheat oven to 375 degrees.
- To begin, start by making the sauce in a medium saucepan. Heat the pan over medium heat and add the avocado oil and fresh garlic, sautéing for about a minute until fragrant. Stir in the remaining sauce ingredients and simmer on low while you prepare the filling.
- To a large saute pan over medium-high heat, add avocado oil, onions and poblanos. Saute for 3-4 minutes to begin softening.
- To the veggies, stir in the raw cubed chicken and sprinkle with taco seasoning and salt. Let brown 2-3 minutes per side, until cooked through. Alternately, you could also stir in pre-cooked shredded or cubed rotisserie chicken at this point.
- Stir in garlic and black beans (reserving 1/4 cup black beans for garnish), and saute another 2-3 minutes. Turn off the heat.
- To the filling, add 1 cup of the Chipotle Pumpkin Sauce and mix together. Now it's time to assemble the enchilada bake.
- To assemble, add a 1/4 cup of sauce to the bottom of a 9x13 casserole dish. Add a third of the tortilla strips in an even layer followed by half of the chicken enchilada filling. Next, add 1/2 of the remaining sauce followed by the second third of tortilla strips.
- Add the second half of the chicken enchilada filling then top with the final third of the tortilla strips and final 1/2 of the Chipotle Pumpkin Sauce.
- Top casserole evenly with cheese and remaining black beans for garnish. Bake at 375 degrees until golden and bubbling, 15-20 minutes.
- Garnish with sliced radishes and chopped cilantro. Enjoy!
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