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January 31, 2024

Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Are you looking to add a touch of adventure to your culinary repertoire? Look no further than this enticing recipe for Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce. This delightful dish combines the creaminess of pumpkin with a spicy kick, offering a unique flavor profile that's perfect for any occasion. Let's dive into the recipe!

Ingredients

For the Pumpkin Sour Cream Sauce:

  • 1 (15 ounces) can of pumpkin puree (pumpkin pie mix for a sweet heat)
  • 1 (14.5 ounce) can tomato sauce
  • 1/2 cup sour cream
  • 1/3 cup low-sodium chicken broth
  • 2 cloves of garlic, minced
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon red cayenne pepper (adjust to your spice preference)
  • Freshly ground salt and pepper, to taste

For the Filling:

  • 1 teaspoon olive oil
  • 1/2 white onion, diced
  • 1 jalapeño, seeded and minced
  • 2 garlic cloves, minced
  • 2-3 cups well-seasoned, cooked, and shredded chicken breast
  • 1 (15-ounce) can of black beans, rinsed and drained
  • Freshly ground salt and pepper
  • 12 flour tortillas
  • 2 cups shredded Mexican or Colby jack cheese

Instructions

  1. Begin by preparing the pumpkin sour cream sauce. In a food processor or blender, combine the pumpkin puree, tomato sauce, sour cream, chicken broth, minced garlic, chili powder, cumin, and cayenne pepper. Blend until smooth, and season with salt and pepper to taste.
  2. Preheat your oven to 350 degrees F. Grease a 9x13-inch baking dish with nonstick cooking spray, and spread 3/4 cup of the pumpkin sauce evenly across the bottom. Set the dish aside.
  3. In a large bowl, mix the shredded chicken with 3/4 cup of the pumpkin-sour cream sauce. Set the bowl aside.
  4. In a large non-stick pan over medium heat, heat olive oil. Add the diced onion, minced jalapeño, and garlic, and sauté for 3-5 minutes, or until the onions become soft. Remove the pan from the heat and transfer the mixture to the bowl with the chicken. Add the black beans and 1 cup of the pumpkin sauce, stirring to combine.
  5. Spoon approximately 1/4 cup of the filling onto each tortilla, sprinkle 1 tablespoon of cheese on each, and roll them up. Place the rolled tortillas seam-side down in the prepared baking dish.
  6. Pour the remaining pumpkin sauce over the enchiladas, and top them with the remaining 1 1/4 cups of shredded cheese.
  7. Bake for 20-30 minutes until the cheese melts and the edges of the tortillas turn golden brown.
  8. Serve your Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce with a dollop of sour cream, avocado slices, or fresh cilantro.

Enjoy the fusion of flavors in these Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce. Thanks to Cassie Wiesman for sharing this incredible recipe.