Cheesy Pumpkin & Chicken Taco Bake

  • Prep Time 20 MINS
  • Cook Time 20 MINS
  • Total Time 40 MINS
Serves: 4



  • 1¾ cup Ricos Gourmet Nacho Cheese Sauce
  • ¾ cup salsa
  • 1 cup pumpkin puree
  • ⅓ cup sour cream
  • ¼ cup chicken broth
  • 3 tsp taco seasoning
  • ¼ tsp pumpkin spice
  • 3 cups cooked and shredded chicken
  • 1 jalapeño, finely minced
  • ½ 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 garlic, minced
  • 1 15 oz can black beans, drained
  • 1 can Mexicorn, drained
  • ½ 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 jalapeños 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 °F 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!