Pumpkin Tortilla Casserole with Chicken


Look no more -- we have the perfect pumpkin recipe for dinner tonight! Sprinkle roasted pumpkin seeds on top for the perfect crunch in this tasty pumpkin recipe.

Pumpkin-Tortilla Casserole with Chicken
Photo: Jason Donnelly
Prep Time:
45 mins
Bake Time:
35 mins
Stand Time:
5 mins
Total Time:
1 hrs 25 mins


  • 1 15 ounce can pumpkin

  • 2 teaspoon ground cumin

  • 4 cloves garlic, minced

  • 1 ½ teaspoon salt

  • 1 11 ounce can tomatillos, rinsed, drained, and choppped

  • 1 cup chopped onion (1 large)

  • ½ cup chicken broth

  • ¼ cup fresh cilantro leaves

  • 1 tablespoon chopped fresh jalapeño chile pepper*

  • 4 cup shredded cooked chicken

  • Nonstick cooking spray

  • 12 6-inch corn tortillas

  • 2 cup shredded Monterey Jack cheese (8 ounces)

  • ½ cup roasted, salted pumpkin seeds (pepitas)

  • Sour cream (optional)

  • Salsa (optional)


  1. Preheat oven to 400°F. In a medium bowl combine pumpkin, 1 teaspoon of the cumin, half of the garlic, and 1/2 teaspoon of the salt; set aside.

  2. For sauce, in a food processor combine tomatillos, onion, broth, cilantro, jalapeño pepper, the remaining 1 teaspoon cumin, the remaining garlic, and the remaining 1 teaspoon salt. Cover and process until smooth. Place shredded chicken in a large bowl. Add 1/4 cup of the sauce; toss gently to coat.

  3. Lightly coat a 3-quart rectangular baking dish with cooking spray. Spread 1/2 cup of the sauce in bottom of the prepared baking dish. Top with four of the tortillas, tearing as necessary to cover entire surface. Top with half of the pumpkin mixture, half of the chicken mixture, 1/2 cup of the sauce, and 1/2 cup of the cheese. Repeat layers. Top with the remaining four tortillas, the remaining sauce, and the remaining 1 cup cheese.

  4. Bake, covered, for 20 minutes. Bake, uncovered, about 15 minutes more or until bubbly around the edges. Sprinkle with pumpkin seeds. Let stand for 5 to 10 minutes before serving. If desired, serve with sour cream and salsa.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

444 Calories
23g Fat
27g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 444
% Daily Value *
Total Fat 23g 29%
Saturated Fat 8g 40%
Cholesterol 88mg 29%
Sodium 737mg 32%
Total Carbohydrate 27g 10%
Total Sugars 4g
Protein 35g
Vitamin C 9.4mg 47%
Calcium 292.8mg 23%
Iron 3.8mg 21%
Potassium 536mg 11%
Folate, total 32.3mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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