Healthy Recipe: Spicy Pumpkin & Chicken Enchiladas

Welcoming all things fall with this spicy pumpkin and chicken enchilada dish. We’ve  included the delicious and essential enchilada ingredients, then added the nutty and mild sweetness of pumpkin to star in the sauce for this meal. Tightly wrap your filled  tortillas then place them seam side down in the sauce, drizzle the creamy and spicy  pumpkin sauce over the top, and bake to mouthwatering and bubbly perfection. 

This recipe is packed with protein and is a good source of fiber. Both fiber and protein help us to feel fuller longer and can help achieve and maintain a healthy weight. Pumpkins also contain beta-carotene, which our bodies turn into vitamin A, and is helpful for our eyes and immune system. Serve these to family and friends at your next dinner party, or cook them up for meal prep! 


For the spicy pumpkin sauce:

1/2 can (15oz.) pumpkin purée 

1 can (10oz.) enchilada sauce 

1/2 cup non-fat Greek yogurt 

1 chipotle en adobo + 1 tsp. adobo sauce 

2 garlic cloves 

1/4 tsp red pepper flakes 

Salt & pepper to taste 

For the enchiladas: 

2 cups shredded chicken breast, already cooked  

½ can 15oz. low sodium black beans 

1 can (4oz.) diced hatch chiles 

1 tbsp olive oil 

1 white onion, diced 

2 garlic cloves 

Salt + pepper to taste 

10 large corn + wheat tortillas 

1/3 cup shredded cheddar cheese 

Toppings: (optional) jalapeño, Greek yogurt, cilantro, avocado 


Add pumpkin sauce ingredients to a blender and blend until smooth. Set aside. 

Preheat oven to 350 degrees Fahrenheit. Add ½ cup spicy pumpkin sauce to the bottom of a 9 by 13 baking dish, then set aside. 

In a large mixing bowl add the shredded chicken, black beans, and hatch chiles and stir to combine. Next, heat olive oil over medium heat in a skillet, then add the onion and garlic, cooking until onions begin to soften and garlic is aromatic, 2 to 3 minutes. 

Remove from heat and add to the shredded chicken, black beans, and hatch chiles. Stir well to combine.  

Spoon the mixture evenly into corn tortillas, roll them tight, then place them seam side down into the baking dish. 

Pour remaining spicy pumpkin sauce only down the middle of the dish. This allows for the edges of the tortillas to get crispy. Sprinkle with shredded cheese and bake for 20 to 25 minutes, until cheese is melty and edges are crisp. Top with sliced jalapenos, avocado, Greek yogurt, and cilantro, if desired. 

Makes 6 to 8 servings.


Calories 240

Protein 17 g

Total fat 7 g

Saturated fat 1.5 g (% DV)

Cholesterol 40 mg

Carbs 26 g

Fiber 3 g

Total sugars 2 g

Added sugars 0 g

Sodium 430 mg

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