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Gluten Free Pumpkin Enchiladas
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5 from 1 vote

Gluten Free Pumpkin Enchiladas




  • 2 tbsp butter or olive oil for cooking in
  • ½ medium onion diced
  • 1 red bell pepper diced
  • ¼ head of cabbage sliced into strips
  • 1 lb grassfed ground beef
  • 1 cup frozen organic corn
  • 1 heaping handful of baby spinach chopped
  • 2 cups of cheese divided
  • 1 recipe of the above Pumpkin Enchilada Sauce
  • 8-10 tortillas of choice depending on the size of your tortillas (I use my own GF Tortillas, but store bought is fine too)


Make the Pumpkin Enchilada Sauce:

  • Melt the butter in a large sauce pot over medium high heat and add the onion and pepper with 1 tsp of sea salt. Cook the veggies until soft and sweet, about 7 minutes.
  • Add the garlic, chili powder, cumin, and cinnamon and stir to combine, cooking for 1 minute.
  • Add the pumpkin, green chilis, and water, stir to combine and bring to a simmer for 3 minutes.
  • Turn the heat off and use an immersion blender or regular blender to blend the sauce until smooth. Sea salt and pepper the sauce to your taste.

Make the Enchilada Filling:

  • Melt the butter in a large skillet over medium high heat, and add the onion, pepper, and cabbage with a big pinch of sea salt. Cook over medium high heat for 10 minutes until the veggies are soft and sweet.
  • Add the ground beef and cook through until browned.
  • Add the corn and baby spinach and cook for 5 minutes over medium heat until the spinach wilts and the corn is soft.
  • Turn the heat off and stir in ½ cup or so of cheese, and 1 ½ cups of the Pumpkin Enchilada sauce.

Assemble and bake the Pumpkin Enchiladas:

  • Pre-heat the oven to 400 degrees.
  • Spread 1 cup of the Pumpkin Enchilada Sauce on the bottom of a 9x13 baking dish or casserole pan.
  • Scoop the pumpkin enchilada filling into your tortilla shells (I use my own GF Tortillas but store bought is fine too), roll them up, and line them up in the casserole pan. The amount of filling in the shells will depend on what the size of your tortillas are.
  • Once you have all of your enchilada tortillas filled and lined up, pour the remaining pumpkin enchilada sauce over the top of the rolled up tortillas and sprinkle with 1 – 1 ½ cups of cheese.
  • Cover the baking dish with foil and bake at 400 degrees for 20 minutes until the sauce and cheese are bubbling. You can put the pan under the broiler for a few minutes if you would like a pretty browned top.