Pumpkin Enchiladas


Recipe by Whitney Bond

Total time: 35 minutes

Equipment needed: oven, large skillet, blender or food processor, and 9 inch x 13 inch baking dish


  • 1 tbsp olive oil
  • ½ red onion, diced
  • ½ green bell pepper, diced
  • 12 oz pork chorizo or soyrizo
  • ½ lb tomatoes, chopped
  • 15 oz pumpkin puree
  • 2 cloves garlic, minced
  • 2 jalapeños, de-seeded and sliced
  • 8 oz can tomato sauce
  • 4 oz can diced green chilies
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp nutmeg
  • ½ tsp cayenne pepper
  • ½ tsp cocoa powder
  • ½ tsp dried oregano
  • 6 large flour tortillas
  • 2 cups cheddar cheese, shredded
  • Optional Toppings
  • cilantro
  • sour cream
  • avocado
  • sliced jalapenos


  1. Preheat the oven to 350°F.
  2. Add the olive oil to a large skillet over medium-high heat.
  3. Once warm, add the onions and bell peppers.
  4. Cook for 5-7 minutes then add the chorizo, or soyrizo, and cook for an additional 4-6 minutes, then set aside.
  5. Prepare the sauce by adding the chopped tomato, pumpkin puree, garlic, jalapeños, tomato sauce, green chilies, cumin, chili powder, oregano, cayenne pepper, cocoa powder and nutmeg to a blender or food processor and puree.
  6. Now get everything lined up on your countertop, the sauce, chorizo, tortillas and cheese.
  7. Cover the bottom of a 9 inch x 13 inch baking dish with a thin layer of sauce.
  8. Lay one tortilla in the sauce, then ladle 2 large spoonfuls from the blender of sauce onto the top of the tortilla.
  9. Spoon a small amount of the chorizo mixture into the middle and top with a sprinkle of cheddar cheese.
  10. Roll the tortilla up, then repeat the above 5 more times.
  11. Take any remaining sauce and pour it over the top.
  12. Top the enchiladas with the remaining cheddar cheese.
  13. Place in the oven and bake for 15-20 minutes.
  14. Remove from the oven and top with the optional toppings of your choice.

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