Chicken and Poblano Enchiladas
with Pumpkin-Chipotle Sauce


Sneak some extra veggies into your diet with hidden pumpkin in these delicious enchiladas. The sweetness of the pumpkin paired with the warm spice of the chipotle makes a delicious sauce, and broiling the cheese makes this recipe for enchiladas simply mouthwatering.

Chicken and Poblano Enchiladas with Pumpkin-Chipotle Sauce

Serves 2

Cook time: 30 minutes

  • ½ cup pumpkin purée
  • 1 cup crushed tomatoes
  • 1 chipotle in adobo, minced
  • ¾ pound boneless, skinless chicken thighs, chopped
  • 3 poblanos, cored, seeded & chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 large flour tortillas
  • 1 cup shredded jack cheese
  • ¼ cup chopped fresh cilantro
  • ¼ cup whole milk
  • 3 tablespoons olive oil
  • 2 tablespoons flour
  • salt and pepper

Make the Sauce

Heat the oven to 400° F. Put the pumpkin, tomatoes, chipotle and a pinch of salt and pepper into a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer and cover.

Prepare the Filling

Meanwhile, put the olive oil in a large skillet over medium-high heat. When it is hot, add the chicken, poblano, onion, garlic and a sprinkle of salt and pepper. Cook, stirring occasionally, until the poblanos and onions are soft and the chicken is cooked through, 5-6 minutes. Sprinkle in the flour and stir. Add milk and cook, stirring, until it thickens. Taste, and season with salt and pepper as needed. Remove from heat.

Assemble Enchiladas

If your sauce in very thick, add a little water to thin it. Spoon a layer of sauce into the bottom of a baking dish or skillet. Divide the chicken and poblano mixture between the flour tortillas and roll them up tightly, folding the sides like a burrito. Put the enchiladas on top of the sauce, then top with remaining sauce. Sprinkle with cheese, cover with foil and put in the oven. Bake until the cheese is melted, about 10 minutes, then remove foil and turn on the broiler. Broil until the cheese is bubbly and browned. Garnish with cilantro and serve!


On the List?

Subscribe to Plated's Newsletter

Thanks for signing up!

There was an error signing you up.
Please check that your email is valid. Try again