Harvest Chicken and Pumpkin Enchiladas

Prep time 1hr 20mins
cook time 20mins

A filling family favourite, packed with protein, great for meal prep or freezing. Made with homemade tasty enchilada sauce and all tucked in tight in a Lodge Cast Iron Roasting Dish.



  • 2 red peppers, halved and seeds removed
  • 1 white onion, skins removed and cut into quarters
  • 2 garlic cloves, skins on
  • 1-2 chilies, halved (optional)
  • 400g can chopped tomatoes
  • A good pinch of cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • Juice of 1 lime, plus extra for serving
  • Pinch of sugar (depending on the acidity of the lime and tomatoes)
  • Salt and freshly cracked pepper


  • 2 Tbsp Olive oil
  • 1/2 pumpkin, cut into bite-sized pieces (approx. 600g)
  • 400g can of black beans, drained and rinsed
  • 250g cooked chicken, pulled apart and chopped
  • 2 cups spinach or silver beet, stalks removed and roughly chopped
  • 1/2 of the enchilada sauce


  • 8 medium soft tortillas
  • Grated cheese
  • Fresh chopped herbs (e.g., coriander and chives)

Serve with sour cream, sliced avocado, fresh herbs, and something spicy!


  1. Preheat oven to 200°C with the fan grill setting. In an oven tray, dry grill red pepper, onion, garlic cloves, and chili. Remove from the oven when charred and remove the pepper and garlic skins. Place the charred vegetables in a blender with the remaining sauce ingredients. Blitz until smooth. Reserve for later. This makes around 800ml of sauce.
  2. In a preheated oven at 200°C on the fan bake setting, roast the pumpkin with a drizzle of olive oil until tender.
  3. In a large bowl, mix together all the filling ingredients with half of the enchilada sauce. Taste and season.
  4. Pour 1/2 cup of enchilada sauce into the base of your lined roasting tray.
  5. Line up 8 tortillas and evenly spoon the filling into them, then roll them up, placing the seam side down.
  6. Pour over the remaining sauce and finish with grated cheese.
  7. Bake uncovered until the cheese has melted and the tortillas are crispy on the edges (approximately 20-30 minutes).
  8. Serve promptly with fresh toppings. Arriba!