Chicken Pumpkin Tortilla Bake


  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, minced
  • 30g taco seasoning
  • 1/2 butternut pumpkin, peeled and diced into 1cm pieces
  • 400g black beans, rinsed and drained
  • 3/4 cup frozen corn kernels
  • 1 1/2 cups mild salsa
  • 1/2 cup water
  • 1 BBQ chicken, shredded
  • 375g enchilada sauce
  • 4 tortillas
  • 2 cups Mexican cheese, shredded
  • Salt and pepper, to season
  • Spring onions, finely sliced for garnish
  • Sour cream, to serve


  1. Preheat oven to 180°C, fan forced.
  2. In a large frying pan, heat oil over medium-high heat.
  3. Cook onion and garlic for 3 minutes or until browned.
  4. Sprinkle in taco seasoning, mix to combine and continue to cook for 1 minute.
  5. Add pumpkin, beans, corn, salsa and water. Stir to combine.
  6. Simmer for 25-30 minutes or until pumpkin is soft.
  7. Add chicken and season with salt and pepper. Gently toss to stir through. Take off heat.
  8. Spread 4 tablespoons of enchilada sauce over the base of a 18-cup (4L) oven-proof dish.
  9. Lay 2 tortillas over the sauce so they touch the ends of the dish. It’s fine if they overlap in the middle.
  10. Spread half the chicken filling over the tortillas.
  11. Pour half the remaining enchilada sauce over the chicken filling and sprinkle with half the cheese. Repeat the layers: tortilla, chicken filling, sauce, cheese.
  12. Bake in oven for 30-40 minutes or until golden.
  13. Serve sprinkled with spring onions and a dollop of sour cream.