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Chipotle Pumpkin Enchiladas Stuffed with Vegetables

September 13, 2017

This is part of a sponsored collaboration with Vive Mejor and DiMe Media. However, all opinions expressed are my own.

September is always a confusing month to me.  I see the Halloween decorations at the store but it’s 100°F as soon as I step outside.  I’ve been wearing shorts in September but I see no signs of sweater weather.  Pumpkin spice is everywhere including the candles in my home.  I apologetically admit to that as I summon the cooler weather with a strike of a match.

I’m not quite ready to indulge in pumpkin pie just yet but I am ready to make a smoky-sweet sauce to coat my veggie-stuffed corn tortillas. My inspiration was Vive Mejor’s Chipotle Chicken Enchiladas featuring Knorr Chicken Flavor Bouillon and Country Crock Spread.  Instead of using the Alfredo sauce the recipe calls for, I decided to go ahead and make my own sauce with an autumn twist.  A medley of  vegetables replaced the chicken and I topped it with shredded cheese and a sprinkle of fresh cilantro.

If you’ve never had pumpkin puree incorporated in a spicy sauce, then this is the perfect opportunity.  You will love this great tasting dish as a Sunday supper with your friends and family.  It’s also a great make-ahead dish that freezes well for mid-week leftovers and the perfect potluck dish that will impress everyone in the office.

If you’re willing to wait around for autumn a few more weeks, why not do it as you enjoy these chipotle pumpkin vegetable enchiladas for dinner.

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Chipotle Pumpkin Enchiladas Stuffed with Vegetables

Yield: Makes 8


  • 1 tablespoon Country Crock Spread
  • ½ cup red onion, chopped
  • ¾ cup green bell pepper, chopped
  • 3 cups cremini mushrooms, sliced
  • 1 cup canned black beans, rinsed and drained
  • 2 teaspoons Knorr Chicken Flavor Bouillon, divided
  • ¼ cup tomato paste
  • ½ cup pumpkin puree
  • 1 chipotle chile in adobo
  • 1 ½ cups vegetable stock, divided
  • 2 tablespoons olive oil
  • 1 tablespoons all-purpose flour
  • 8 warm corn tortillas
  • ½ cup shredded Mexican blend cheese
  • ¼ cup cilantro, chopped


  1. Place Country Crock Spread in a large skillet. Add onion and red pepper. Cook for 3 minutes. Stir in mushrooms; cook for 5 minutes or until mushrooms become tender. Add black beans, season with Knorr and cook for 3 minutes. Set aside.
  2. Combine tomato paste, pumpkin puree, chipotle chile in adobo in a blender container. Blend until smooth. Heat oil in a large saute pan over low-medium heat, whisk in flour. Cook for approximately 30 seconds or until mixture begins to bubble slightly. Add blended tomato paste/pumpkin mixture, remaining vegetable stock and remaining 1 teaspoon of Knorr. Cook, stirring frequently, for 5 minutes. Set aside.
  3. Preheat oven to 350°F. Pour 1/3 cup sauce in a 10x10 baking dish, covering the bottom surface of dish.
  4. Stuff each corn tortilla with bell pepper/mushroom mixture, roll and arrange in baking dish. Spoon remaining sauce over the enchiladas and spread with the back of a large spoon. Sprinkle with cheese and bake for 20 minutes. Remove from oven, sprinkle with cilantro and serve.