Pumpkin enchiladas give a seasonal twist to a classic Mexican favorite, featuring a simple red pumpkin sauce and a choice of fillings: chorizo, soyrizo, cheese, or vegetables.

Pumpkin Enchiladas

This recipe combines sweet pumpkin, warm spices, and a bright tomato base to create a rich red pumpkin sauce that becomes the heart of these enchiladas. The sauce pairs beautifully with several filling options—use pork chorizo or a plant-based soyrizo for a savory, meaty filling, or keep them vegetarian with sautéed vegetables and cheese. These enchiladas are a comforting, crowd-pleasing meal for fall gatherings, weeknight dinners, or any time you want something a little special.

Why this recipe works

The sauce is where the flavor lives: pumpkin puree adds body and subtle sweetness while spices like cumin, chili powder, nutmeg, and a touch of cocoa deepen the profile and add warmth. Tomato sauce and fresh tomatoes bring acidity and brightness, and green chiles and jalapeños add a gentle heat. Because the sauce is so flavorful, simple fills—cheese and roasted or sautéed vegetables—work wonderfully alongside the chorizo options.

Ingredients

1 tbsp olive oil
1/2 red onion, chopped
1/2 green bell pepper, chopped
12 oz pork chorizo or soyrizo
1/2 lb tomatoes, chopped
15 oz pumpkin puree
2 cloves garlic, minced
2 jalapeños, de-seeded and sliced (adjust for heat)
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilies
1 tsp cumin
1 tsp chili powder
1 tsp nutmeg
1/2 tsp cayenne pepper
1/2 tsp cocoa powder
1/2 tsp dried oregano
6 large flour tortillas
2 cups shredded cheddar cheese

Optional toppings

Fresh cilantro
Sour cream
Avocado slices
Sliced fresh jalapeños

Recipe details

Servings: 6 enchiladas | Prep time: 20 minutes | Cook time: 15–20 minutes | Total time: about 35 minutes

Author: Whitney Bond

Instructions

Preheat the oven to 350°F (175°C).
Heat the olive oil in a large skillet over medium-high heat. Add the chopped red onion and green bell pepper and sauté for 5–7 minutes until softened.
Add the chorizo or soyrizo to the skillet and cook for another 4–6 minutes, breaking it up with a spoon. Once cooked, remove from heat and set aside.
Prepare the pumpkin enchilada sauce by combining the chopped tomatoes, pumpkin puree, minced garlic, sliced jalapeños, tomato sauce, diced green chiles, cumin, chili powder, oregano, cayenne, cocoa powder, and nutmeg in a blender or food processor. Puree until smooth.
Lightly coat the bottom of a 9″ x 13″ baking dish with a thin layer of the pumpkin sauce.
Lay a tortilla flat in the dish, spoon about two large spoonfuls of sauce over it, add a few spoonfuls of the chorizo (or vegetable/cheese filling), and sprinkle with cheddar. Roll the tortilla and place seam side down in the dish. Repeat with the remaining tortillas.
Pour any remaining sauce evenly over the rolled enchiladas and top with the remaining shredded cheddar cheese.
Bake in the preheated oven for 15–20 minutes, until the cheese is melted and the sauce is bubbling at the edges.
Remove from the oven and let rest a few minutes. Top with cilantro, sour cream, avocado, and extra jalapeño slices as desired, then serve warm.

Tips and variations

Vegetarian option: Skip the chorizo and fill with roasted squash, black beans, sautéed mushrooms, or a combination plus cheese.
Make it milder: Omit the jalapeños and reduce cayenne; add more chopped green chiles for flavor without extra heat.
For extra depth: Let the pureed sauce simmer briefly in a saucepan to concentrate flavors before assembling the enchiladas.
To save time: Use pre-cooked or store-bought cooked chorizo or a ready-made vegetarian crumble in place of soyrizo.

Nutrition facts (per enchilada)

Calories: 321 kcal (16% DV)
Carbohydrates: 29 g (10% DV)
Protein: 14 g (28% DV)
Fat: 18 g (28% DV)
Saturated Fat: 9 g (45% DV)
Cholesterol: 40 mg (13% DV)
Sodium: 713 mg (30% DV)
Potassium: 498 mg (14% DV)
Fiber: 5 g (20% DV)
Sugar: 8 g (9% DV)
Vitamin A: 12134 IU (243% DV)
Vitamin C: 28 mg (34% DV)
Calcium: 340 mg (34% DV)
Iron: 3 mg (17% DV)

These pumpkin enchiladas are a cozy, flavorful way to bring autumn flavors to the dinner table. The pumpkin sauce is versatile and forgiving—try different fillings and toppings to suit your taste.