A delicious Mexican inspired chicken and pumpkin tortilla bake recipe, that’s an absolute hit in my house – in fact, it’s one of my hubby’s favourite meals!
I recently had a complete blank when I was trying to think of my husband’s favourite dinner. He just generally loves anything I cook; lasagna, roasts, anything Mexican or pasta. I finally remembered I made this Chicken Pumpkin Tortilla Bake a while back and he said it’s up there as one of his favourite dinners.
![](https://theorganisedhousewife.com.au/wp-content/uploads/2018/05/Chicken-Pumpkin-Tortilla-Bake-1.jpg)
This is a super easy dinner to make, you simply mix most of the ingredients in one pan on the stovetop until the pumpkin is soft.
![](https://theorganisedhousewife.com.au/wp-content/uploads/2018/05/Chicken-Pumpkin-Tortilla-Bake-5.jpg)
Then stir through the chicken, I used a BBQ Chook, however you can poach and shred your own chicken to save a few dollars. I describe this bake much like a lasagna, but instead of pasta, you use tortillas. It’s super easy to make and assemble, and tastes delicious!
![](https://theorganisedhousewife.com.au/wp-content/uploads/2018/05/Chicken-Pumpkin-Tortilla-Bake-4.jpg)
Instead of white sauce, you use enchilada sauce. Layer and repeat! Topping with cheese and baking in the oven until golden.
![](https://theorganisedhousewife.com.au/wp-content/uploads/2018/05/Chicken-Pumpkin-Tortilla-Bake-3.jpg)
I serve this Chicken Pumpkin Tortilla Bake with a simple salad and some garlic bread.
![](https://theorganisedhousewife.com.au/wp-content/uploads/2018/05/Chicken-Pumpkin-Tortilla-Bake-2.jpg)
This is a great dinner to make ahead of time so you are prepared on a busy school night.
![](https://theorganisedhousewife.com.au/wp-content/uploads/2018/05/Chicken-Pumpkin-Tortilla-Bake-2-150x150.jpg)
chicken pumpkin tortilla bake
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- Author: Katrina Springer
- Total Time: 50 mins
- Yield: 6 1x
Ingredients
- 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
Instructions
- Preheat oven to 180°C, fan forced.
- In a large frying pan, heat oil over medium-high heat.
- Cook onion and garlic for 3 minutes or until browned.
- Sprinkle in taco seasoning, mix to combine and continue to cook for 1 minute.
- Add pumpkin, beans, corn, salsa and water. Stir to combine.
- Simmer for 25-30 minutes or until pumpkin is soft.
- Add chicken and season with salt and pepper. Gently toss to stir through. Take off heat.
- Spread 4 tablespoons of enchilada sauce over the base of a 18-cup (4L) oven-proof dish.
- Lay 2 tortillas over the sauce so they touch the ends of the dish. It’s fine if they overlap in the middle.
- Spread half the chicken filling over the tortillas.
- Pour half the remaining enchilada sauce over the chicken filling and sprinkle with half the cheese. Repeat the layers: tortilla, chicken filling, sauce, cheese.
- Bake in oven for 30-40 minutes or until golden.
- Serve sprinkled with spring onions and a dollop of sour cream.
- Prep Time: 10 mins
- Cook Time: 40 mins
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