I’m a huge fan of any and everything Mexican, tacos, enchiladas, chips and salsa, MARGARITAS, you name it. These Chipotle Pumpkin Enchiladas seemed like the perfect way to bring a bit of fall into my taco/enchilada game and boy was I correct.
The flavor combo here is truly delicious and the recipe is a breeze to whip up. You can also make it a little less breezy but a little more delicious by not taking the shortcuts provided and whipping up your own homemade enchilada sauce or homemade paleo tortillas. This recipe is all about versatility. Let’s get into it!
So to start you’ll need to roast some pumpkin. I use a sweet pie pumpkin but you can also use any squash you like. Just sprinkle with some spices like chipotle chili powder, cumin, paprika, and onion, and garlic and roast away with a little fat until it’s tender.
SHORTCUT TIP: use pre cubed pumpkin or squash from your markets produce section. Trader Joe’s carries butternut squash already prepped and Whole Foods and other grocers usually have pumpkin already peeled and diced this time of year.
Next up you’ll cook the onions just until the onion starts to soften, you don’t want it to brown so it will still have a nice slight crunch to it.
After roasting the pumpkin and cooking the onions, it’s time to roll! Pick a tortilla option:
- organic corn tortillas
- paleo plantain tortillas
- storebought paleo tortillas
Roll up all of the pumpkin + onion goodness into 6 tortillas and place them in a baking dish and drench with enchilada sauce. Most store bought sauces have sugar added, so I recommend making your own quick enchilada sauce like this.
Bake it all up until it’s nice and hot then top with some sliced radish, avocado, cilantro, and toasted pepitas! Delish!
Really, these are so good and easy that I’ve been making them a few times per week and still can’t get enough. They’ll be sticking around all through the fall.
Chipotle Pumpkin Enchiladas
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- 8 medium Paleo tortillas (see post above for options)
- 8 ounces Enchilada sauce (see post above for options)
- 3 cups Pumpkin (diced)
- 2 tablespoons olive oil (divided)
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon paprika
- 2 small White onions
- Avocado (diced)
- Toasted pepitas
- Radishes (sliced)
- Fresh cilantro
- Jalapeños (sliced)
More TIPS about this paleo recipe in the post above!
- Preheat oven to 425° F.
- Toss the diced pumpkin with 1 tablespoon oil, salt, cumin, chipotle powder, and paprika. Spread onto a baking sheet and bake for 30 minutes or until tender.
Heat the remaining 1 tablespoon of oil in a large skillet over medium high heat. Saute the onion just until it starts to soften, about 3-5 minutes. Season with salt to taste. Stir in the roasted pumpkin.
- To assemble divide the pumpkin mixture between the tortillas, roll up and place seam side down in a baking dish. Cover with enchilada sauce and bake another 15 minutes.
- To serve top with your chosen toppings.