Chipotle Pumpkin Enchiladas


Servings: 4
Author Maya Krampf from


  • 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
  • Lime
  • Jalapeños (sliced)
  1. Preheat oven to 425° F.
  2. 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.
  3. 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.

  4. 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.
  5. To serve top with your chosen toppings.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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