Spicy Black Bean Chicken Pumpkin Enchilada Bake: The Ultimate Fall Comfort Food
Discover the perfect blend of savory pumpkin, spicy black beans, and tender chicken, all baked into a gooey, cheesy enchilada casserole. This autumn-inspired dish is not only delicious but also incredibly easy to make, especially with the help of Reynolds Wrap® Non-Stick Foil, ensuring a mess-free and perfectly cheesy topping every time. Serves 8.
Disclosure: This post is sponsored by Reynolds Wrap® Foil. As always, all opinions are my own.
Embracing the Savory Side of Pumpkin This Fall
As the leaves begin to turn and the air grows crisp, our thoughts often drift to the comforting flavors of fall. While pumpkin spice lattes and pumpkin pie are undeniably delightful, there’s a whole world of savory pumpkin dishes waiting to be explored. This Spicy Black Bean Chicken Pumpkin Enchilada Bake is a testament to pumpkin’s versatility, transforming it from a sweet treat into a hearty, flavorful foundation for a truly satisfying meal. If you haven’t ventured into savory pumpkin territory yet, this gooey, cheesy, and spicy enchilada bake is the perfect starting point.
My enthusiasm for pumpkin knows no bounds, extending far beyond traditional desserts like pumpkin cookies and muffins. The savory realm of pumpkin is often overlooked during the autumn season, but I’m here to change that perception. Pumpkin seamlessly integrates into various savory recipes, adding a subtle sweetness, a rich texture, and a beautiful autumnal hue. In this enchilada bake, it serves as a creamy, earthy complement to the robust flavors of black beans, chicken, and spicy enchilada sauce, all brought together with an abundance of melted cheese.
Just a small amount of pumpkin puree can elevate a dish, and this enchilada bake is no exception. It introduces an unexpected layer of savory depth, beautifully balancing the spicy notes and hearty ingredients. Moreover, the pumpkin contributes to the overall creamy texture of the filling, making each bite incredibly satisfying. And, of course, what’s an enchilada bake without generous layers of glorious, melted cheese? It’s the ultimate comfort food experience, made even better with a touch of seasonal flair.
The Secret to a Seamless Enchilada Bake: Reynolds Wrap Non-Stick Foil
Just like many beloved casserole recipes, this enchilada bake requires covering during a portion of its cooking time. However, to ensure a truly perfect result, you shouldn’t reach for just any foil. The real game-changer here is Reynolds Wrap® Non-Stick Foil. It’s an indispensable tool for preventing those common baking frustrations.
We’ve all been there: eagerly pulling the foil off a bubbling, cheesy casserole, only to find a significant portion of that delicious, melted cheese stubbornly clinging to the aluminum. It’s a universal baking bummer, especially when you’ve put time and effort into creating a mouth-watering meal. That wasted cheese, stuck forever to the foil, is a truly disappointing sight. It almost makes you want to cry, especially when you’re 6 months pregnant, and any minor setback feels like a major tragedy (just kidding, mostly!).
Experience the Non-Stick Difference
To completely sidestep this frustrating scenario, I always turn to Reynolds Wrap® Non-Stick Foil. The key is to cover your casserole dish with the dull side of the foil facing down, towards your food. This special non-stick surface ensures that when you gently lift the foil, your beautifully melted, bubbly cheese stays right where it belongs – on top of your enchiladas! It’s an absolute savior for any dish crowned with cheese, allowing you to enjoy every last bit of that golden, gooey goodness without any fuss or disappointment.
Beyond just preventing sticking, using the right foil contributes to even cooking and moisture retention, creating a perfectly tender and flavorful enchilada bake. Reynolds Wrap Non-Stick Foil is truly a must-have in your kitchen, simplifying cleanup and elevating your baking results. Trust me, once you try it for cheesy casseroles, you’ll never go back to regular foil.
Essential Tools and Ingredients for Your Enchilada Journey
Creating this Spicy Black Bean Chicken Pumpkin Enchilada Bake doesn’t require an arsenal of fancy kitchen gadgets. With a few basic tools and a thoughtful selection of fresh, flavorful ingredients, you’ll be well on your way to a delightful meal. Let’s gather what you’ll need to bring this comforting dish to life.
Must-Have Equipment:
- Large Skillet or Sauté Pan: This will be your primary vessel for cooking down the aromatic vegetables and combining them with the chicken and pumpkin mixture. A good quality pan ensures even heating.
- Casserole Dish or 9×13-inch Baking Pan: The standard size for most casseroles, this dish is essential for assembling and baking your enchiladas. A 9×13 inch cake pan also works perfectly if that’s what you have on hand, as it did for me!
- Spatula: A sturdy spatula is indispensable for sautéing vegetables, stirring the filling, and smoothly spreading layers of the chicken pumpkin mixture and enchilada sauce.
- Measuring Cups and Spoons: Accuracy in baking and cooking is key, so having a reliable set of measuring cups and spoons will ensure your flavors are perfectly balanced.
- Cutting Board and Sharp Knife: For prepping your onion, bell pepper, and cilantro. A good knife makes all the difference in kitchen efficiency and safety.
- Reynolds Wrap® Non-Stick Foil: As mentioned, this is crucial for a mess-free, cheesy top layer. No more leaving delicious cheese behind!
Key Ingredients Spotlight:
- Pumpkin Puree: Ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced. The pure version allows the savory notes to shine.
- Shredded Cooked Chicken: This is a great recipe for using up leftover rotisserie chicken or pre-cooked chicken. It saves time and adds excellent texture.
- Black Beans: Rinsing and draining canned black beans is important to remove excess sodium and starchy liquid. They provide protein and an earthy flavor.
- Enchilada Sauce: The heart of any enchilada dish! You can choose mild, medium, or hot based on your spice preference. Red enchilada sauce typically offers a richer, deeper flavor profile.
- Bell Pepper and Onion: These aromatics form the flavor base of your filling. Any color bell pepper works beautifully.
- Garlic: Always essential for a punch of aromatic flavor.
- Corn Tortillas: Halving them makes layering easier in a rectangular baking dish, allowing for more even coverage and absorption of the sauce.
- Cheeses: Monterey Jack for its excellent melting properties and mild flavor, and cheddar for its sharpness and classic appeal. A Mexican cheese blend is a convenient alternative.
- Optional Toppings: Fresh cilantro, green onions, and diced avocado add freshness, color, and a creamy counterpoint to the rich bake. Don’t skip these for a complete experience!
Crafting Your Spicy Black Bean Chicken Pumpkin Enchilada Bake!
Now that we’ve gathered our ingredients and tools, let’s dive into the simple yet satisfying process of making this incredible enchilada bake. This recipe is designed for ease, allowing you to create a restaurant-quality meal right in your own kitchen.
1. Preparing the Flavorful Chicken-Pumpkin Filling
The heart of this enchilada bake lies in its rich and aromatic filling. Begin by heating a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add your diced onion and bell pepper. Sauté them for about 6 to 7 minutes until they soften and become fragrant, releasing their sweet and earthy aromas. Next, stir in the minced garlic and cook for just another 30 seconds to a minute; be careful not to burn it, as burnt garlic can turn bitter. After that, it’s time to introduce the stars of the show: diced green chiles, rinsed and drained black beans, frozen (or canned) corn, shredded cooked chicken, 2 cups of your chosen enchilada sauce, and the crucial pumpkin puree. Mix everything thoroughly until well combined. Give it a taste and adjust the seasoning with additional salt and pepper as needed. Once satisfied with the flavor, remove the skillet from the heat and set the filling aside. This mixture is packed with protein, fiber, and an incredible blend of Mexican and fall flavors.
2. Assembling the Layers of Deliciousness
Assembling this enchilada bake is surprisingly quick and straightforward. First, preheat your oven to 375˚F. Line your 9×13-inch baking dish with Reynolds Wrap® Non-Stick Foil, ensuring the dull (non-stick) side is facing up. This preliminary step is key for easy cleanup later. Pour about 1/2 cup of the remaining enchilada sauce into the bottom of the prepared baking dish and spread it evenly. This creates a flavorful base and helps prevent the first layer of tortillas from sticking. Next, arrange a layer of corn tortilla halves (approximately 10 halves) to cover the bottom of the dish. On top of the tortillas, spread 1/3 of your luscious chicken-pumpkin mixture, followed by 1/3 of your shredded cheeses. Repeat this layering process: tortillas, chicken mixture, and cheese. For the grand finale, add a final layer of tortillas, the remaining chicken, a drizzle of the remaining enchilada sauce, and a generous final sprinkle of cheese. This top layer of cheese will melt into a golden, gooey crust, creating that irresistible enchilada signature.
3. The Perfect Bake: Covered and Uncovered
With your enchilada bake beautifully assembled, it’s time for the oven. Cover the pan securely with Reynolds Wrap® Non-Stick Foil, again ensuring the dull, non-stick side is facing down. This initial covered baking period allows the flavors to meld, the tortillas to soften, and the cheese to begin its delightful melt without browning too quickly. Bake for 20 minutes. After this time, carefully remove the dish from the oven and remove the foil. This is where the magic of the non-stick foil truly shines – your cheese will remain perfectly on your enchiladas, not on the foil! Return the uncovered dish to the oven for another 10 minutes. During this final stage, the cheese will melt completely, bubble to golden perfection, and create a slight crust on top. Once it’s out of the oven, allow it to rest for a few minutes before garnishing with your favorite toppings like fresh cilantro, thinly sliced green onions, and creamy diced avocado. Then, serve immediately and enjoy the warm, comforting flavors of fall!
Customizing Your Enchilada Bake
One of the best aspects of a casserole like this enchilada bake is its flexibility. It’s incredibly easy to adapt to different dietary needs, personal preferences, or whatever ingredients you have on hand. Don’t be afraid to get creative and make it your own!
Vegetarian Adaptations and Protein Swaps
If you’re looking to make this dish vegetarian, skipping the shredded chicken is a simple adjustment. To ensure it remains hearty and satisfying, I highly recommend increasing the amount of beans. Adding another can of black beans, or incorporating other varieties like hot chili beans or kidney beans, will provide a robust texture and boost the protein content, making up for the absence of meat. You could also introduce crumbled firm tofu or tempeh, seasoned with taco spices, for another plant-based protein alternative. For a smoky flavor, consider adding a touch of smoked paprika or a dash of liquid smoke to your bean mixture.
For non-vegetarian variations, feel free to swap the chicken for ground turkey, cooked and seasoned, or even shredded pork. The beauty of this recipe is its adaptability to various proteins, ensuring it can become a staple in any household.
Spice Level Adjustments
This enchilada bake has a pleasant “spicy” kick, but you can easily tailor it to your preferred heat level. If you love a fiery dish, opt for a “hot” enchilada sauce. You can also add a pinch of cayenne pepper, a dash of hot sauce to the filling, or even incorporate some finely diced jalapeños or serrano peppers (seeds removed for less heat, seeds included for more!). If you prefer a milder flavor, choose a “mild” enchilada sauce and be mindful of any additional spicy ingredients. The diced green chiles already contribute a mild background heat, so you might find that’s enough.
Make-Ahead and Storage Tips
This enchilada bake is an excellent make-ahead meal, perfect for busy weeknights or entertaining. You can assemble the entire dish up to the point of baking, cover it tightly with Reynolds Wrap® Non-Stick Foil (dull side down, of course!), and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge while the oven preheats to allow it to come closer to room temperature, then follow the baking instructions, adding an extra 10-15 minutes to the initial covered bake time if baking from cold. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated in the microwave or oven until warm and bubbly.
Other Comforting Recipes to Explore
If you’ve enjoyed the comforting flavors of this enchilada bake and are looking for more cozy dishes to warm you up, here are some other delicious recipes that are perfect for cooler weather and family meals:
- Short Rib Mexican Skillet Pie: A rich and savory pie combining tender short ribs with bold Mexican flavors, all baked in a skillet for easy preparation.
- Spicy Pumpkin Lasagna: Another fantastic way to incorporate savory pumpkin, this lasagna is packed with spicy herbs and layers of pasta and cheese.
- Roasted Chicken with White Wine & Herbs: A classic, elegant dish that’s deceptively simple to make, offering tender, flavorful chicken.
- Instant Pot Bolognese: A hearty, slow-cooked favorite made quickly in your Instant Pot, perfect for a cozy pasta night.
Spicy Black Bean Chicken Pumpkin Enchilada Bake
Equipment
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Le Creuset Signature Iron Handle Skillet, 9-Inch
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Measuring Spoons
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Pyrex Prepware Measuring Cups
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Utility Cutting Board
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Wusthof Knife Set
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9 x 13 inch Cake Pan
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion (peeled and diced)
- 1 large bell pepper (cored and diced, any color!)
- 2 cloves garlic (minced)
- 1 4-oz can diced green chiles
- 2 15-oz cans black beans, rinsed and drained
- 1/2 cup frozen corn*
- 3 cups shredded cooked chicken
- 3 cups 24-oz red enchilada sauce, mild, medium, or hot
- 1 cup pumpkin puree (not pumpkin pie filling, 100% puree only)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 20 corn tortillas (halved)
- 1 1/2 cups shredded Monterey jack
- 1 1/2 cups shredded cheddar cheese**
- Toppings: chopped fresh cilantro (thinly-sliced green onion, diced avocado)
- Reynolds Wrap® Non-Stick Foil
Instructions
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Preheat the oven to 375˚F. Line a 9×13-inch baking dish with Reynolds Wrap® Non-Stick Foil, dull (non-stick) side facing up. Set aside.
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In a large skillet, heat oil over medium-high heat. Once the oil is shimmering, add onion and bell pepper. Cook for 6 to 7 minutes, until the vegetables are softened. Stir in garlic and cook for another 30 seconds to 1 minute until fragrant. Stir in chiles, beans, corn, chicken, 2 cups enchilada sauce, pumpkin puree, salt, and pepper. Once combined, remove from heat. Taste and season with additional salt and pepper to taste. Set aside.
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Pour 1/2 cup remaining enchilada sauce into the bottom of the baking dish, spreading it to evenly coat the bottom of the dish. Top with a layer of tortilla halves (about 10 halves) so that the dish is covered. Top with 1/3 of the chicken mixture, then 1/3 of the cheeses. Repeat a layer of tortillas, chicken mixture, and cheese. Finish with a final layer of tortillas, chicken, remaining enchilada sauce, and cheese.
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Cover the pan with Reynolds Wrap® Non-Stick Foil, making sure the dull, non-stick side is facing down. Bake for 20 minutes.
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Remove from the oven, remove foil, and bake for 10 more minutes. The cheese should be melted completely and bubbling. Remove from the oven, garnish with desired toppings, and serve.
Notes
**you can also use 3 cups Mexican cheese blend in lieu of Monterey jack and cheddar cheese combo
We hope you enjoy creating and savoring this unique and comforting Spicy Black Bean Chicken Pumpkin Enchilada Bake. It’s a wonderful way to bring the warm, inviting flavors of autumn to your dinner table. Happy cooking!