Pumpkin enchiladas put a great fall spin on the traditional Mexican dish, made with a simple red pumpkin sauce & filled with your choice of soyrizo, chorizo, cheese or veggies!
One of my favorite recipes to make in the fall is Pumpkin Chili, it’s always a hit when I serve it at my annual “Pumpkin Carving Party” and it inspired me to make these delicious Pumpkin Enchiladas!
I love the combination of sweet, savory and spicy in this enchilada recipe. It’s so fun for fall and can be filled with a variety of toppings!
The sauce is actually the star of the dish, so whether you fill the pumpkin enchiladas with cheese, extra veggies, soyrizo or chorizo, you’re going to have a hit on your hands!
I’ve made this recipe with all four of the filling options and loved every one! Since the sauce has so much flavor, simply tossing some veggies or cheese in the middle to make vegetarian enchiladas is a great choice. If you’d like to add some meat in the middle chorizo is a great choice as the flavors of the sauce and chorizo match up very well!
Whip up the easy sauce recipe, then try a few of the different fillings for yourself!
- 1 tbsp olive oil
- ½ red onion (chopped)
- ½ green bell pepper (chopped)
- 12 oz pork chorizo or soyrizo
- ½ lb tomatoes (chopped)
- 15 oz pumpkin puree
- 2 cloves garlic (minced)
- 2 jalapeños (de-seeded and sliced)
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chilies
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp nutmeg
- ½ tsp cayenne pepper
- ½ tsp cocoa powder
- ½ tsp dried oregano
- 6 large flour tortillas
- 2 cups cheddar cheese (shredded)
- sour cream
- sliced jalapenos
Preheat the oven to 350°F.
Add the olive oil to a large skillet over medium-high heat. Once warm, add the onions and bell peppers. Cook for 5-7 minutes then add the chorizo, or soyrizo, and cook for an additional 4-6 minutes, then set aside.
Prepare the sauce by adding the chopped tomato, pumpkin puree, garlic, jalapeños, tomato sauce, green chilies, cumin, chili powder, oregano, cayenne pepper, cocoa powder and nutmeg to a blender or food processor and puree.
Now get everything lined up on your countertop, the sauce, chorizo, tortillas and cheese.
Cover the bottom of a 9″x13″ baking dish with a thin layer of sauce.
Lay one tortilla in the sauce, then ladle 2 large spoonfuls from the blender of sauce onto the top of the tortilla. Spoon a small amount of the chorizo mixture into the middle and top with a sprinkle of cheddar cheese.
Roll the tortilla up, then repeat the above 5 more times.
Take any remaining sauce and pour it over the top. Top the enchiladas with the remaining cheddar cheese.
Place in the oven and bake for 15-20 minutes.
Remove from the oven and top with the optional toppings of your choice!
I like a little more spice from the fresh jalapenos and the cool creaminess of fresh avocado and sour cream! No matter what you top it with, you can’t go wrong with these Pumpkin Enchiladas for a fun fall meal!
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