November Improv Cooking Challenge: Creamy Chicken, Pumpkin, and Pepper Jack Enchiladas

I love a good challenge.  I’m so excited to take part in the Improv Cooking Challenge!  We were given two amazing fall ingredients for November:  pumpkin and cream cheese.  Love.  As I thought about the great potential that these two ingredients bring to the table, I decided to give myself an additional challenge… no recipes.  So, as much as I adore a sinfully sweet treat, not having a recipe at hand makes baking a “no go” for me!  So, as I was recalling some of my favorite creamy dishes – chicken enchiladas came to mind…add pumpkin?  Why not?!  As I’ve said before – I love to “hide” vegetables in dishes – such a smart idea!
These enchiladas are rich, creamy, spicy, savory, and most of all … delicious!  We were excited (because I knew it could be a total flop – sans recipe).  They were even husband approved (and he’s a tough critic)!  He made my night when he said, ‘These taste like they could be on a menu somewhere!”  Awww.  Enjoy – we did!  Best dishes and yummy dreams!


Creamy Chicken, Pumpkin, and Pepper Jack Enchiladas
By:  Little Mommy

All purpose seasoning
Adobo seasoning
2 tbsp. olive oil
1 package of boneless, skinless, chicken tenderloins
1/3 of a medium sweet onion, finely chopped
1 garlic clove
1/3 package of 1/3 less fat Philadelphia cream cheese
3/4 c. pumpkin
1/4 c. chicken stock
1/2 c. diced tomatoes (or 1/2 c. Rotel)
1/2 can of green chilies (optional)
3/4 c. – 1/2 c. shredded peppeer jack cheese
1/4 tsp. cumin
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. cayenne
6 flour tortillas

1.  Rinse, trim, and cut the chicken into bite-sized pieces.
2.  Place the chicken in a saute pan with 1 tbsp. olive oil.  Sprinkle  the chicken with all-purpose seasoning, Adobo seasoning, and parsley.  Cook thoroughly and set aside.  
Chicken cooling (before chopping into smaller pieces)

When cooled, chop into smaller pieces (consistency of shredded chicken).  
 3.  In a sauce pot, saute minced onion in 1 tbsp. olive oil until tender, add garlic (I grated it into the pot using microplane grater) and cook for 1 minute longer. 

4.  Add in cream cheese, pumpkin, and pepper jack.  Stir until all cheeses are melted. 
5.  Add in chicken stock, tomatoes (or Rotel), chilies, chicken, and all spices.  Stir thoroughly. 

6.  Heat 6 flour tortillas in the microwave for 20 seconds.  (This makes them easier to work with – they won’t break.)
7.  Spray a baking dish with non-stick cooking spray and preheat the oven to 350 degrees.  
7.  Divide mixture equally between 6 tortillas, place the mixture inside each tortilla, wrap up the tortillas, and place the enchiladas into the baking dish.
8.  Top with more shredded pepper jack.  

Bake on 350 degrees for 25 minutes. 

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