Pumpkin Enchilada Casserole Recipes

SURPRISE, IT'S PUMPKIN! ENCHILADAS

Surprise, It's Pumpkin! Enchiladas image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 11

Ingredients

1/3 cup chopped onion
2/3 cup canned pure pumpkin
1 1/2 tablespoons taco sauce
1 teaspoon taco seasoning mix
2 large corn tortillas
3/4 cup red enchilada sauce, divided
1 slice fat-free Cheddar cheese, halved
1/4 cup shredded fat-free Cheddar cheese
Salt and black pepper, optional
Fat-free sour cream, optional
Chopped scallions, optional

Steps:

Preheat oven to 400 degrees F.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a bowl.
Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.
Spray a baking pan with nonstick spray and set aside.
Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.
Lay tortillas flat, side by side. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
Bake in the oven until enchiladas are hot, about 8 minutes.
Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.
Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

PUMPKIN CHEESECAKE ENCHILADAS

Pumpkin Cheesecake Enchiladas image

You've never had a pumpkin spice treat like this before... pumpkin cheesecake meets pleasantly crispy churro! A creamy, sweet, lightly-spiced filling pairs well with a crispy tortilla in this simple, fall-ready dessert enchilada.

Provided by NicoleMcmom

Time 2h40m

Yield 12

Number Of Ingredients 12

Ingredients

1 (15 ounce) can pumpkin puree
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
¼ cup brown sugar
1 (3.4 ounce) package instant cheesecake-flavored pudding mix
2 teaspoons ground cinnamon, divided
¼ teaspoon ground nutmeg
12 (6 inch) flour tortillas
¼ cup unsalted butter, melted
1 (8 ounce) container whipped topping, thawed
⅓ cup caramel sauce
¼ cup cinnamon graham cracker crumbs

Steps:

Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.
Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.
Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
Preheat an air fryer to 400 degrees F (200 degrees C).
Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.
Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 54.7 g, Cholesterol 51.3 mg, Fat 24.8 g, Fiber 2.6 g, Protein 6.5 g, SaturatedFat 15.9 g, Sodium 512.1 mg, Sugar 26.5 g

PUMPKIN ENCHILADA CASSEROLE

Pumpkin Enchilada Casserole image

Number Of Ingredients 10

Ingredients

2 cups Pumpkin Puree
10 ounce 2 Cans Diced Tomatoes with Green Chilis, Divided
1 tablespoon Chili Powder
2 teaspoons Ground Cumin
1 teaspoon Chipotle Powder, optional
1/2 teaspoon Kosher Salt
2-3 cups Diced Cooked Chicken
10 Corn Tortillas
2 cups Grated Monterey Jack Cheese
1 Chooped Green onions & cilantro

Steps:

1. Preheat oven to 375. Position rack in center. Spray a 9x13 inch baking dish with cooking spray. In large bowl, stir together pumpkin, 1 can tomatoes, chili powder, cumin, chipotle powder and salt. Gently fold in chicken. Layer half of tortillas on bottom of dish. Top with pumpkin mixture, then remaining tortialls, then second can of tomatoes (juices drained), then cheese.
2. Bake, uncovered, until cheese is browned in spots and filling bubbles, about 40-50 minutes. Top with green onions and cilantro. Cool 10 mn. before serving.

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