Spicy Black Bean Chicken Pumpkin Enchilada Bake: Your Ultimate Fall Comfort Food Recipe
Prepare your taste buds for an extraordinary culinary journey with this Spicy Black Bean Chicken Pumpkin Enchilada Bake! This dish is a glorious, layered concoction featuring all your favorite enchilada elements, but with a delightful autumnal twist: creamy, savory pumpkin. It’s the perfect harmony of spicy, hearty, and subtly sweet flavors that will quickly become a cherished part of your fall dinner rotation. And for a truly stress-free baking experience, remember to use Reynolds Wrap® Non-Stick Foil—it guarantees that your luscious, cheesy topping stays exactly where it belongs: on your enchilada, not stuck to the foil. This generous bake serves 8, making it ideal for family dinners or entertaining friends.
Disclosure: This post is sponsored by Reynolds Wrap® Foil. As always, all opinions are my own.
Why You’ll Love This Spicy Black Bean Chicken Pumpkin Enchilada Bake
If you’re anything like us, your fall obsession with pumpkin goes far beyond sweet treats. While pumpkin cookies and muffins are undeniably delicious, the savory applications of this versatile gourd are often underestimated. This enchilada bake is here to change that perception! We’ve taken a classic comfort food—enchiladas—and infused it with the earthy, rich goodness of pumpkin, creating a dish that’s both familiar and wonderfully new.
Imagine tender shredded chicken, robust black beans, a kick of spice, and an abundance of melted, gooey cheese, all brought together by a creamy, flavorful pumpkin enchilada sauce. Each bite offers a harmonious blend of textures and tastes, making it an incredibly satisfying meal. It’s hearty enough to warm you on a chilly evening, yet exciting enough to impress any guest. This enchilada bake is not just food; it’s an experience, a celebration of fall flavors perfectly balanced with Mexican-inspired spices.
Embracing the Savory Side of Pumpkin in Your Cooking
Pumpkin in savory dishes adds an incredible depth of flavor and a silky texture that’s truly unique. It’s a wonderful way to introduce a subtle sweetness and creaminess without overwhelming the other ingredients. In this enchilada bake, the pumpkin puree acts as a binder and a flavor enhancer, creating a richer, more complex sauce than traditional enchiladas. It mellows the spice just a touch while adding its distinct autumnal charm.
Beyond its culinary appeal, pumpkin is also packed with nutrients like Vitamin A, fiber, and antioxidants, making this delicious comfort food a bit more wholesome. Incorporating savory pumpkin into your repertoire is an easy way to explore new flavor dimensions and boost the nutritional value of your meals. A little goes a long way, transforming a good dish into an extraordinary one.
The Secret to a Perfectly Cheesy Enchilada Bake: Reynolds Wrap® Non-Stick Foil
You’ve put in the effort, layered all those delicious ingredients, and patiently waited as your enchilada bake cooked to perfection. But then comes the moment of truth: removing the foil. All too often, with cheesy casseroles, you end up peeling back the foil only to find half of your glorious, melted cheese stuck firmly to it. It’s a common kitchen disappointment, isn’t it?
This is where Reynolds Wrap® Non-Stick Foil becomes your culinary superhero. Unlike regular aluminum foil, this specially designed foil has a unique non-stick coating on one side, ensuring that even the stickiest, cheesiest toppings release effortlessly. When baking a dish like our Spicy Black Bean Chicken Pumpkin Enchilada Bake, which features a generous blanket of cheese, this foil is absolutely indispensable. Simply remember to place the dull (non-stick) side facing down, towards your food, and you’ll achieve flawlessly melted cheese without any frustrating cling.
Say Goodbye to Wasted Cheese: A Baker’s Dream Come True
Seriously, there’s nothing more disheartening than seeing precious, melted cheese wasted on a sheet of foil. It’s not just about the loss of deliciousness; it’s about the effort you put into creating that beautiful, bubbly crust. With Reynolds Wrap® Non-Stick Foil, those days are over. You can confidently cover your casserole, knowing that every strand of gooey Monterey Jack and sharp cheddar will stay right where it belongs, adding to the irresistible appeal of your enchilada bake.
This non-stick feature is especially critical for dishes that require covering during part of the baking process to prevent drying out or over-browning. It allows the internal ingredients to cook thoroughly and the cheese to melt perfectly, without the common headache of adhesion. Trust us, once you’ve experienced the joy of effortlessly lifting the foil to reveal a pristine, cheesy surface, you’ll never go back to regular foil for your cheesy bakes!
More Comforting Fall Recipes to Savor
As the leaves change and the air grows crisp, our cravings naturally turn towards warm, hearty, and comforting dishes. If you’ve enjoyed the unique twist of this Spicy Black Bean Chicken Pumpkin Enchilada Bake, you might be looking for more culinary inspiration to embrace the season. Here are some other delightful and satisfying recipes that are perfect for those cozy fall evenings:
- Short Rib Mexican Skillet Pie: A rich and savory pie packed with tender short ribs and vibrant Mexican flavors, baked to golden perfection in a skillet for easy serving.
- Spicy Pumpkin Lasagna: Another fantastic way to incorporate pumpkin into a savory main dish, this lasagna offers layers of pasta, spicy pumpkin sauce, and gooey cheese, and it’s freezer-friendly!
- Roasted Chicken with White Wine & Herbs: A classic, elegant dish that’s deceptively simple to make. Whole roasted chicken infused with aromatic herbs and a flavorful white wine sauce creates a truly memorable meal.
- Instant Pot Bolognese: Achieve rich, slow-simmered flavor in a fraction of the time with this Instant Pot Bolognese. It’s perfect for serving over pasta for a quick yet deeply satisfying dinner.
Essential Tools for Your Enchilada Adventure
Creating this delicious Spicy Black Bean Chicken Pumpkin Enchilada Bake doesn’t require a professional kitchen, but having a few key tools on hand will make the process smooth and enjoyable. Here’s what you’ll need to ensure your enchilada journey is a success:
- Large Skillet or Sauté Pan: Essential for cooking down your vegetables and combining the flavorful chicken pumpkin mixture. A good 9-inch skillet or larger will provide enough space to work comfortably.
- Casserole Dish or Baking Pan (9×13 inch): This is the vessel for your layered masterpiece. A standard 9×13-inch baking dish is perfect for this recipe, allowing for ample layers and serving size. If you don’t have a casserole dish, a comparable cake pan works just as well.
- Heat-Resistant Spatula: Ideal for stirring ingredients in the skillet and, importantly, for spreading the chicken pumpkin mixture and enchilada sauce evenly across the tortilla layers without tearing them.
- Measuring Spoons and Cups: For accurate measurement of ingredients, ensuring the perfect balance of flavors.
- Cutting Board and Sharp Knife: For prepping your onion, bell pepper, and any toppings like cilantro or avocado.
- Last but certainly not least, Reynolds Wrap® Non-Stick Foil: This is a non-negotiable for ensuring your cheesy topping doesn’t cling to the foil during baking, giving you that perfect, gooey result every single time.
How to Make This Yummy Enchilada Bake!
Don’t be intimidated by the layers; this Spicy Black Bean Chicken Pumpkin Enchilada Bake is surprisingly simple to assemble. Follow these steps for a delicious and hassle-free meal that will impress everyone at the table.
Step 1: Prepare the Flavorful Chicken Pumpkin Filling
The heart of this enchilada bake lies in its rich and spicy filling. Begin by heating a tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Once shimmering, add your diced yellow onion and bell pepper (any color works beautifully here, adding both flavor and visual appeal). Sauté for about 6-7 minutes, until the vegetables soften and start to caramelize slightly, releasing their sweet aromas. Next, stir in the minced garlic and cook for another 30 seconds to 1 minute, until it becomes wonderfully fragrant but not browned.
Now, it’s time to build the robust flavors of the filling! Add the can of diced green chiles (for that mild heat), the rinsed and drained black beans, and the frozen corn (no need to thaw). Stir in the cooked shredded chicken, 2 cups of your chosen red enchilada sauce (mild, medium, or hot—depending on your preference!), and the star ingredient: 1 cup of pure pumpkin puree (make sure it’s 100% pumpkin, not pumpkin pie filling!). Season with ½ teaspoon each of salt and black pepper. Mix everything until well combined, then remove from heat. Taste the mixture and adjust seasonings if necessary, adding more salt, pepper, or a pinch of chili powder for an extra kick.
Step 2: Layering Up for Perfection
Assembling this enchilada bake is where the magic happens, and it’s incredibly straightforward! First, preheat your oven to 375°F. Line a 9×13-inch baking dish with Reynolds Wrap® Non-Stick Foil, making sure the dull (non-stick) side is facing upwards to prevent sticking. This crucial step will save you from messy cheese mishaps!
Pour ½ cup of the remaining enchilada sauce into the bottom of the foil-lined baking dish, spreading it evenly to create a flavorful base. Arrange a layer of halved corn tortillas (about 10 halves) over the sauce, ensuring the bottom of the dish is mostly covered. Next, spread ⅓ of your chicken pumpkin mixture evenly over the tortillas, followed by ⅓ of your shredded cheeses (Monterey Jack and cheddar). Repeat this layering process: tortillas, another ⅓ of the chicken mixture, and another ⅓ of the cheeses. Finish with a final layer of tortillas, the remaining chicken mixture, a drizzle of the last bit of enchilada sauce, and generously top with the remaining cheese. This final layer of cheese is key to that irresistible gooey, bubbly crust!
Step 3: Bake to Golden Perfection
Now for the grand finale: baking! Carefully cover your assembled enchilada bake with a second sheet of Reynolds Wrap® Non-Stick Foil, again ensuring the dull, non-stick side is facing down, directly towards the cheese. This will protect the cheese from over-browning while allowing the internal layers to heat through and meld their flavors. Bake in the preheated oven for 20 minutes.
After 20 minutes, carefully remove the dish from the oven and remove the foil. Return the uncovered dish to the oven and bake for an additional 10 minutes, or until the cheese is completely melted, beautifully bubbly, and lightly golden brown. The edges should be simmering, and the aroma filling your kitchen will be absolutely divine. Once baked, remove from the oven, let it rest for a few minutes to set, then garnish with your desired toppings—fresh chopped cilantro, thinly sliced green onions, or diced avocado all make fantastic additions. Serve warm and enjoy your incredibly flavorful and perfectly cheesy Spicy Black Bean Chicken Pumpkin Enchilada Bake!
Vegetarian Adaptations for Your Enchilada Bake
While this recipe is written with shredded chicken, it’s incredibly versatile and can easily be adapted to be vegetarian, catering to different dietary preferences without sacrificing flavor. If you want to skip the shredded chicken to make this dish vegetarian, you certainly can!
To ensure the enchilada bake remains hearty and satisfying, we recommend a few simple swaps:
- Boost the Beans: Instead of the chicken, add another can or two of beans. Good options include hot chili beans for an extra kick, kidney beans for a meatier texture, or even pinto beans for a classic Mexican flavor. Make sure to rinse and drain them thoroughly.
- Extra Veggies: Increase the quantity of the bell pepper and onion, or introduce other flavorful vegetables like sautéed zucchini, corn (beyond the initial cup), spinach, or mushrooms. Roasting some sweet potatoes or butternut squash cubes and adding them to the filling would also complement the pumpkin beautifully and add another layer of fall flavor.
- Plant-Based Protein: For a more substantial vegetarian option, consider adding plant-based ground “meat” crumbles that have been seasoned and cooked, or crumbled firm tofu/tempeh that has been pressed and browned.
By making these simple adjustments, you can create an equally delicious and fulfilling Spicy Black Bean Pumpkin Enchilada Bake that everyone can enjoy!
Spicy Black Bean Chicken Pumpkin Enchilada Bake (Full Recipe Card)
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 of Mexican cheese blend in lieu of the Monterey Jack and cheddar cheese combo for convenience.