This skillet chipotle pumpkin chicken enchiladas skillet is cheesy and spicy. A perfect addition to your weeknight dinner lineup.
Preheat a large cast iron skillet over medium high heat on the stove top. Once warm, drizzle the olive oil and add the chopped yellow onion. Saute the onion until it’s soft and starting to become translucent, about 5 minutes. Add the minced garlic to the cast iron skillet with the onion and cook until it becomes very fragrant, about 1 minute.
Season the onions and garlic with the chili powder, oregano, cinnamon, smoked paprika salt, and pepper. Stir to combine the seasonings into the onion. Add the ground chicken to the skillet and use a wooden spatula to break the chicken up into smaller pieces. Brown the ground chicken until cooked through, about 6-8 minutes.
Stir in the chopped chipotle peppers (reduce the amount of peppers by half to make this dish less spicy). Stir in the pumpkin puree. Cook for 2-3 minutes to heat through.
Turn the heat under the skillet to low and add the shredded cheddar and gouda cheeses. Carefully stir to incorporate the cheese into the ground chicken mixture. Once the cheese is mostly melted, stir in the chopped fresh cilantro.
Add the tortilla triangles or strips to the pan and stir to incorporate them into the mixture. Do your best to get some sauce and cheese between each tortilla. Cover the skillet with a lid and let the tortillas warm up and the cheese finish melting for 1 to 2 minutes.
Take the skillet off of the heat and garnish with the lime zest, green onions, and additional fresh cilantro. Enjoy with a side of rice and beans!