Spicy Pumpkin Chicken Enchiladas Slow Cooker Recipe

This easy chicken enchilada recipe is made in the Crock-Pot® slow cooker with a delicious spicy pumpkin sauce and creamy, cheesy topping. Made with ground chicken, this is a cozy weeknight dinner recipe that everyone will love.

Prep Time
10 minutes
Cook Time
3+ hours
Servings
6
Ingredients:

    For Chicken:

    • 2 tablespoons avocado oil
    • 1 pound ground chicken or turkey
    • 1 cup finely chopped onion
    • 1 teaspoon kosher salt

    For Pumpkin Enchilada Sauce:

    • 2 tablespoons avocado oil
    • 1 ½ cups finely chopped onion
    • ¾ teaspoon kosher salt
    • 4 teaspoons minced garlic (4 large cloves)
    • 1 ½ tablespoons finely jalapeño pepper (about ½ a medium jalapeño)
    • 1 tablespoon ground cumin
    • 1 teaspoon ground chipotle powder (substitute smoked or sweet paprika for a milder version)
    • ⅛ teaspoon ground cloves
    • One (15-ounce) can pure pumpkin puree
    • 2 cups chicken broth (or 2 tablespoons of bouillon concentrate plus 2 cups water)
    • Salt to taste

    To assemble:

    • 6 medium flour tortillas
    • 8 ounces grated sharp cheddar or monterey jack cheese, or a combination (about 3 cups, packed)
    • ½ cup sour cream

    To serve:

    • 1 tablespoon fresh cilantro leaves
    • 1 to 2 sliced avocados

Instructions:

  1. Heat oil in a large dutch oven over medium-high. Add turkey and ½ cup onion with 1 teaspoon salt and cook until chicken is no longer pink, about 5 minutes. Transfer to a bowl.
  2. Add 2 tablespoons more oil and 1 ½ cups onion to same pot. Cook on medium-high until onion is translucent (reduce heat if onions are starting to brown).
  3. Add garlic, jalapeño and spices and cook 2 minutes more, until fragrant. Stir in pumpkin, 1 ¼ teaspoons more salt, and broth.
  4. Scoop 1 heaping cup of the pumpkin sauce into your Crock-Pot® slow cooker.
  5. Spread 2 to 3 tablespoons of the sauce on each tortilla, plus 2 tablespoons of cheese, and divide the chicken among them. Roll up the tortillas and arrange in slow cooker. Top with remaining sauce, dollop with sour cream or yogurt and top with remaining cheese. SCook on LOW for 3 to 4 hours.
  6. Top with cilantro and/or avocado.
  7. Serve and enjoy!

Recipe by: @foodess

Slow Cooker
Entrees
Latin and Spanish
Chicken
Slow Cooker