Cheesy Pumpkin & Chicken Taco Bake

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 people

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5 from 1 vote

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Course: Main Dish
Cuisine: American


  • 1 3/4 cup Ricos Gourmet Nacho Cheese Sauce
  • 3/4 cup salsa
  • 1 cup pumpkin puree
  • 1/3 cup sour cream
  • 1/4 cup chicken broth
  • 3 tsp taco seasoning
  • 1/4 tsp pumpkin spice
  • 3 cups cooked and shredded chicken
  • 1 jalapeño, finely minced
  • 1/2 large red onion, finely chopped
  • 1 tbsp olive oil
  • 1 packet taco seasoning (or remaining amount in packet left over from enchilada sauce)
  • 1 tbsp minced garlic
  • 1 15 oz can black beans, drained
  • 1 can Mexicorn, drained
  • 1/2 cup chicken broth
  • 3 large flour tortillas
  • Extra jalapeño 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 enchilada sauce, Ricos cheese sauce and your favorite taco toppings!
  • Serve immediately and enjoy!

Recipe Notes

Recipe & Images submitted by Southern Made Simple Blogger Laura