Pumpkin Enchiladas Recipe

Accidentally brilliant! This unique Pumpkin Enchilada recipe from Hungry Girl swaps out traditional beans for creamy pumpkin, creating a surprisingly delicious and unexpected flavor sensation. Sweet pumpkin puree blends perfectly with savory taco spices, creating a warm and comforting dish perfect for a cozy night in or a festive gathering. Easy to make with simple ingredients and minimal prep time, these enchiladas are a must-try for adventurous foodies and pumpkin lovers alike!

Prep Time 15 mins

Cook Time 20 mins

Calories 149.1 kcal

Protein 12g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Pumpkin Enchiladas

6 corn tortillas
2 cups enchilada sauce
1 (15 ounce) can pumpkin puree
1/2 medium onion, chopped
2 cups fat free shredded cheddar cheese
Taco Sauce, 0 quantity
1 tablespoon taco seasoning mix
1/4 teaspoon salt and 1/4 teaspoon black pepper
Nonfat Sour Cream, to taste for garnish
Scallions, chopped to taste for garnish
nonstick spray, as needed

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How to Make Pumpkin Enchiladas

Preheat oven to 400°F (200°C).
Spray a large skillet with nonstick spray and heat over medium heat.
Add 1/2 medium onion, chopped, and cook, stirring occasionally, until softened and lightly browned (about 5 minutes).
Transfer the cooked onion to a medium bowl.
Add 1 (15 ounce) can pumpkin puree, 1 cup enchilada sauce, 1 tablespoon taco seasoning to the bowl.
Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper (or to taste). Mix well.
Lightly spray a 9x13 inch baking dish with nonstick spray.
Warm 6 corn tortillas for 30 seconds in the microwave or on a dry skillet until pliable.
Lay tortillas flat on a clean surface.
Spread 2 tablespoons enchilada sauce over each tortilla.
Place 1/4 cup shredded cheddar cheese (or your preferred cheese) in the center of each tortilla.
Evenly distribute the pumpkin mixture among the tortillas.
Roll up tortillas tightly and place them seam-down in the prepared baking dish.
Pour remaining 1/2 cup enchilada sauce evenly over the enchiladas.
Bake for 15 minutes.
Remove from oven and sprinkle with 1/2 cup shredded cheddar cheese (or your preferred cheese).
Bake for another 5-7 minutes, or until cheese is melted and bubbly.
Let rest for 5 minutes before serving.
Garnish with sour cream and/or chopped scallions, if desired.
Enjoy!

Nutrition Information (Approximate per serving)

Sodium

53 g

Sugar

47g

Fat

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins The Americas American Mexican Vegetarian Fall Recipes Holiday Recipes Baking 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Preparation For 1 Or 2 Main Dish Vegetarian Dietary Number Of Servings

Frequently Asked Questions

How long does it take to make Pumpkin Enchiladas?

Pumpkin Enchiladas takes about 35 minutes from start to finish — roughly 15 minutes to prepare and 20 minutes to cook.

How many calories are in Pumpkin Enchiladas?

Pumpkin Enchiladas has approximately 149.1 calories per serving, with about 12 g protein, 10 g carbohydrates and 1 g fat.

What ingredients do I need for Pumpkin Enchiladas?

The key ingredients for Pumpkin Enchiladas are Corn Tortillas, Enchilada Sauce, Canned Pumpkin, Onion, Fat Free Cheddar Cheese, Taco Sauce. See the full list with measurements above.