Photo of Chicken and Pumpkin Enchiladas by WW

Chicken and Pumpkin Enchiladas

Total Time
45 min
20 min
25 min
These family-friendly enchiladas are fantastically easy to prepare, requiring no sautéing, very little chopping, and no blending to make a sauce. Shredded rotisserie chicken breast is tossed with a little enchilada sauce and scallions for the filling, and pumpkin puree is whisked with enchilada sauce, water, and spices for the sauce. There is a lot of sauce, and you might worry that there’s too much—but the corn tortillas soak it up, giving the finished dish a casserole-like texture that’s sure to please the whole family. Serve with hot sauce on the side for those who want to spice things up.


Cooking spray

4 spray(s)

Skinless original seasoning rotisserie chicken breast

8 oz, shredded


½ cup(s), chopped, thinly sliced

Canned enchilada sauce

10 oz, red variety, divided

Canned pumpkin puree

15 oz

Smoked paprika

1 tsp

Kosher salt

½ tsp

Corn tortilla

8 tortilla(s), medium

Reduced fat cheddar cheese

¾ cup(s), shredded, sharp variety

Pico de gallo

½ cup(s)


¼ cup(s), leaves, optional


  1. Preheat the oven to 425°F. Coat a 13 x 9–inch baking dish with cooking spray. In a medium bowl, toss together the chicken, scallions, and ¼ cup enchilada sauce. In another medium bowl, whisk together 1 cup water, the remaining enchiladas sauce, pumpkin, smoked paprika, and salt.
  2. Spread 1⅓ cups sauce in the bottom of the prepared baking dish. Divide the chicken mixture evenly among the tortillas (about ¼ cup each). Roll up the tortillas and arrange them, seam side down, in the baking dish. Pour the remaining sauce over the tortillas; sprinkle evenly with the cheese.
  3. Cover the dish with foil and bake until the cheese melts and the sauce is very bubbly, about 25 minutes. Serve the enchiladas with pico de gallo; garnish with cilantro, if desired.
  4. Serving size: 2 enchiladas and 2 tbsp pico de gallo