Chipotle Pumpkin Chicken Enchilada Skillet

Autumnal Enchilada Skillet

These cheesy, spicy chipotle pumpkin chicken enchiladas are made in one pan and are perfect for an autumnal weeknight dinner. The addition of pumpkin and a bit of cinnamon makes this enchilada skillet so cozy and evocative of the Fall season. It’s a cozy meal to make for after school, before a football game, or to warm up after a brisk autumnal walk. 

I love that this enchilada skillet recipe has all of the components of an enchilada, but without taking the time to roll the tortillas and bake them in the oven. It makes an enchilada dinner more accessible for any night of the week! Plus, it means fewer dishes making it perfect for those busy Fall days. Make this skillet dinner with some rice and beans or a heaping brussels sprouts and apple salad on the side for a complete dinner.

The Supplies

Ingredients

To make this chipotle pumpkin chicken enchilada skillet, you’ll need the following ingredients:

• Olive oil
• Yellow onion
• Garlic cloves
• Chili powder
• Dried oregano
• Cinnamon
• Smoked paprika
• Kosher salt
• Black pepper
• Ground chicken
• Canned chipotle peppers in adobo
• Canned pumpkin puree
• Shredded cheddar cheese
• Shredded gouda cheese
• Fresh cilantro
• Soft tortillas
• Lime zest
• Green onions

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this chipotle pumpkin chicken enchilada skillet recipe, you’ll need the following pieces of equipment:

• Cutting board and knife
• Measuring cups and spoons
• Large cast iron skillet and lid
• Wooden spatula
• Cheese grater
• Microplane, for zesting limes

Frequent Recipe Questions

Can I make this enchilada skillet recipe in advance?

• A: This recipe is best enjoyed right after making it. If there are any leftovers, store in an airtight container in the refrigerator and reheat before enjoying these enchiladas a second time.

Is it ok to use a different kind of skillet?

• A: if you don’t have a cast iron skillet to use for this recipe, opt for another heavy bottomed pan. Look for a stainless steel or carbon pan to use. I would avoid a nonstick pan or ceramic, as it will be more difficult to control the heat and the cheese or other ingredients could burn.

Is this recipe spicy?

• This one will be up to you! The chipotle peppers and the adobo sauce they come in are on the spicier side, but you can put in as much or as little as you’d like. If you, or the people you’re cooking for, are particularly spice adverse you can reduce the amount of peppers by half and omit the adobo sauce.

Should I use corn or flour tortillas?

• Use whichever tortilla type you prefer! Both will work great in this recipe.

Recipe Tips

When you make these chipotle pumpkin chicken enchiladas, here are a few tips to make sure it turns out perfect:

• To make the cooking process go smoother, add all of the recipe’s spices into a small bowl before you begin cooking. Mix them up and set the bowl aside. Then, when it’s time to season the onions and garlic, you can pour the entire bowl of spices in, rather than measuring them in real time.
• Shredding the cheese yourself will really take this to the next level! The cheese will have a fresher taste and will melt way easier. 

Chipotle Pumpkin Chicken Enchilada Recipe Details

Begin the Skillet Enchiladas

To get this recipe started, set out all of your ingredients and be sure they’re measured. This will help you work more smoothly for making this quick dinner. Then, preheat a large cast iron skillet on the stove top. Once the skillet is warm, drizzle a bit of olive oil and some chopped yellow onion. Saute the chopped onion until it’s soft and starting to become translucent. Scrape in the minced garlic to the cast iron skillet with the onion. Let these aromatics cook for another minute or so until the garlic is really fragrant. .

Sprinkle in the chili powder, oregano, cinnamon, smoked paprika salt, and pepper to the skillet and stir to incorporate it in. Add the ground chicken to the skillet and use a wooden spatula to break it up into smaller pieces. Brown the ground chicken until completely cooked through.

Add the chopped chipotle peppers, adjusting the amount to match your heat tolerance level, and the pumpkin puree. Stir to incorporate the chipotle peppers and pumpkin into the chicken and let it heat up for a couple minutes.

Finish the Skillet Enchiladas

Now that the base of the enchilada skillet is ready, turn the heat down to low. Carefully stir in the shredded cheeses, letting them melt into the ground chicken mix. Then stir in the chopped cilantro. 

Add the tortilla triangles to the pan and stir to incorporate them into the mixture. Do your best to get some sauce and cheese between each tortilla. I find it easier to use my hands or a second spoon to spread the tortillas out. Cover the skillet with a lid and let the tortillas warm up and the cheese finish melting for about a minute.

Take the enchilada skillet off of the heat and garnish with some lime zest, chopped green onions, and additional fresh cilantro. Enjoy with a side of rice and beans and an aperol margarita for a great night in!

If you make this chipotle pumpkin chicken enchiladas skillet recipe, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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