Recipe: Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

recipe: Poultry and Pork


What comes to mind when you think of fall?  The answer may not be enchiladas.  However, fall is the time for pumpkin and for comfort food. This recipe is the perfect combination of ooey gooey cheesy comfort and the most popular fall vegetable.  Squash is actually one of my favorite additions to enchiladas, so adding pumpkin sauce instead wasn’t too hard to wrap my head around.  I hope you love this recipe too!



For pumpkin sour cream sauce:

  • 1 can (15 ounces) pumpkin puree
  • 1 cup good quality tomato sauce
  • 1 cup low-fat sour cream
  • 2 tablespoons chili powder
  • 2 cloves of garlic, peeled
  • salt and pepper to taste

For filling:

  • 1 small roasted rotisserie chicken (purchase from grocery store), shredded OR 2-3 cups shredded chicken breast
  • 1 teaspoon olive oil
  • 1/2 white onion, diced
  • 2 garlic cloves, minced
  • 2 (15 oz) cans of black beans
  • 1 jalapeno, deseeded and minced
  • 2 cups good quality tomato sauce
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1-2 teaspoons red pepper flakes (add more or less depending on desired heat)
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 16-20 corn tortillas
  • 2-3 cups reduced-fat Mexican or Colby Jack cheese

From the kitchen of: Ambitious Kitchen

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