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Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

  • Author: Mary
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce combine smoky black beans, tender shredded chicken, and warm spices with a creamy, subtly earthy pumpkin-infused sour cream sauce. This baked one-pan dish offers bold, balanced flavors and wholesome ingredients, perfect for a comforting weeknight meal or entertaining guests with a unique twist on classic enchiladas.

Ingredients

Scale

Filling

  • 2 cups cooked and shredded chicken breast
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped (adjust to taste)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • Salt to taste

Sauce

  • 1 cup pumpkin puree (fresh or canned)
  • 1 cup sour cream
  • Pinch of salt
  • Optional: 1 tsp lime juice or 1/4 tsp ground cinnamon

Other

  • 8–10 soft corn or flour tortillas
  • 1 1/2 cups shredded cheese (cheddar or Monterey Jack)
  • Fresh cilantro, chopped (for garnish)
  • Cooking spray or oil (for greasing the baking dish)

Instructions

  1. Prepare the Filling: Sauté the diced onion and minced garlic in a hot skillet until fragrant and translucent. Add the shredded chicken, black beans, chopped chipotle peppers, cumin, chili powder, smoked paprika, and salt. Stir and cook for a few minutes until heated through and the flavors meld.
  2. Make the Pumpkin Sour Cream Sauce: In a bowl, whisk together pumpkin puree, sour cream, and a pinch of salt. Add lime juice or ground cinnamon if desired for extra flavor. This sauce will be creamy and tangy, complementing the filling perfectly.
  3. Assemble the Enchiladas: Warm the tortillas to make them pliable. Spoon a generous amount of the chicken and black bean filling onto each tortilla, then roll tightly. Place the rolled tortillas seam-side down in a greased baking dish, arranging them close together.
  4. Add Sauce and Cheese: Pour the pumpkin sour cream sauce evenly over the assembled enchiladas. Sprinkle shredded cheese generously on top to form a bubbly, golden crust when baked.
  5. Bake to Perfection: Preheat oven to 375°F (190°C). Bake the enchiladas uncovered for 20-25 minutes until the cheese is melted and lightly browned. Remove from oven and let sit for five minutes before serving.

Notes

  • Warm your tortillas in a dry skillet or microwave to prevent cracking while rolling.
  • Use freshly shredded chicken for better flavor absorption and freshness.
  • Control the spice level by adjusting the amount of chipotle peppers and chili powder.
  • Do not overcrowd the pan; leave space for even baking and sauce distribution.
  • Allow enchiladas to rest after baking for cleaner slices and enhanced flavors.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 350
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 25g
  • Cholesterol: 55mg

Keywords: enchiladas, black beans, chicken, pumpkin sauce, spicy, Mexican, baked, one-dish meal, sour cream sauce

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Find it online: https://marysplate.com/spicy-black-bean-chicken-enchiladas-with-pumpkin-sour-cream-sauce/