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Cheesy Pumpkin & Chicken Taco Bake

Author: Southern Made Simple


Enchilada Sauce

  • 3/4 cup Rico's Nacho Cheese Sauce
  • 3/4 cup salsa
  • 1/2 cup pumpkin puree
  • 1/3 cup sour cream
  • 1/4 cup chicken broth
  • 3 tsp taco seasoning
  • 1/4 tsp pumpkin spice

Enchilada Bake

  • 3 cups chicken cooked and shredded
  • 1 jalapeno finely minced
  • 1/2 large red onion finely chopped
  • 1 Tbs olive oil
  • 1 packet taco seasoning or remaining amount in packet left over from enchilada sauce
  • 1 Tbs minced garlic
  • 1 cup Rico's Nacho Cheese Sauce
  • 1/2 cup pumpkin puree
  • 15 ounce can black beans drained
  • 1 can Mexicorn drained
  • 1/2 cup chicken broth
  • 3 large flour tortillas
  • Extra jalapeno slices shredded cheese, sour cream and cilantro for topping (optional)


  • Preheat oven to 350 F
  • In a blender, pour all ingredients for enchilada sauce and blend until smooth. Set aside.
  • In a large skillet, heat olive oil and saute onions, garlic and jalapenos until tender.
  • Add in Mexicorn and black beans and cook for an additional minute or so.
  • Add in taco seasoning, pumpkin puree, Rico's Cheese sauce and chicken broth and let simmer covered for 4-5 minutes.
  • Toss in chicken
  • In an iron skillet, layer 1 flour tortilla into the bottom, followed by a layer of chicken mixture. Top this layer with a generous amount of enchilada sauce. Add another tortilla on top and complete the layering process until the skillet is full.
  • Bake in the oven at 350 for about 10-15 minutes, or until completely warmed throughout and sauce is bubbling.
  • Top with additional additional enchilada sauce, Rico's cheese sauce and your favorite taco toppings!
  • Serve immediately and enjoy!

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