Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce Recipe
These Spicy Black Bean Chicken Enchiladas are a flavorful twist on classic enchiladas, featuring a rich pumpkin sour cream sauce with warming spices. Tender shredded chicken and black beans fill soft corn tortillas, all topped with melted Mexican cheese and baked to perfection. The unique pumpkin sauce adds a creamy texture and subtle sweetness that balances the spicy chili and jalapeño, making this dish both comforting and exciting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Entree
- Method: Baking
- Cuisine: Mexican-inspired
Ingredients
Pumpkin Sour Cream Sauce
- 1 (15 ounces) can pumpkin puree
- 1 (14.5 ounce) can tomato sauce
- ½ cup low fat sour cream
- ⅓ cup water or low sodium chicken broth
- 2 cloves garlic, minced
- 3 tablespoons chili powder (mild, e.g. McCormick)
- 2 teaspoons cumin
- ½ teaspoon red cayenne pepper (adjust to taste)
- Freshly ground salt and pepper, to taste
Enchilada Filling
- 1 teaspoon olive oil
- ½ white onion, diced
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 2-3 cups cooked and shredded chicken breast
- 1 (15 ounce) can black beans, rinsed and drained
- Freshly ground salt and pepper, to taste
- 12 soft corn tortillas (6 inch; or substitute flour tortillas)
- 2 cups shredded Mexican or Colby Jack cheese
Instructions
- Make the Pumpkin Sour Cream Sauce: In a food processor or blender, combine the pumpkin puree, tomato sauce, sour cream, water or low sodium chicken broth, minced garlic, chili powder, cumin, and cayenne pepper. Puree the ingredients until smooth. Taste and season with freshly ground salt and pepper as needed. Set aside.
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray. Pour ¾ cup of the pumpkin sour cream sauce into the bottom of the dish and use a spatula to spread it out evenly. Set the dish aside.
- Mix the Chicken with Sauce: Place the cooked, shredded chicken breast in a large bowl and add ¾ cup of the pumpkin sour cream sauce to it. Stir to coat the chicken evenly. Set aside.
- Cook the Vegetables: Heat a large non-stick pan over medium heat and add the olive oil. Add the diced onion, minced jalapeño (seeded if less heat desired), and minced garlic to the pan. Sauté for 3 to 5 minutes, or until the onions start to soften and become translucent.
- Finish the Filling: Remove the pan from heat and transfer the cooked vegetables into the bowl with the chicken. Add the rinsed and drained black beans and 1 cup of the pumpkin sour cream sauce. Stir all ingredients together until well combined. Season with salt and pepper to taste.
- Assemble the Enchiladas: Working with one tortilla at a time, spoon an even amount of the filling down the center of each tortilla. Roll it up tightly and place seam-side down into the prepared baking dish atop the layer of pumpkin sauce. Repeat with all tortillas to fill the dish.
- Add Cheese and Bake: Sprinkle the shredded Mexican or Colby Jack cheese evenly over the top of the rolled enchiladas. Place the baking dish into the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Serve: Remove the enchiladas from the oven and let rest for a few minutes before serving. Spoon any remaining pumpkin sour cream sauce on the side or drizzle on top if desired. Enjoy your flavorful, spicy black bean chicken enchiladas!
Notes
- You can adjust the cayenne pepper quantity or omit it to reduce spiciness.
- Use either low sodium chicken broth or water to control the salt content in the sauce.
- If you prefer, flour tortillas can be substituted for corn tortillas.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- For a vegetarian version, omit the chicken and add extra beans or sautéed vegetables.
