Cheesy Beef and Pumpkin Enchiladas

Cheesy Beef and Pumpkin Enchiladas are a delicious meal made with ground beef, pumpkin cream sauce, tortillas and cheese. Baked until golden brown and served with rice, beans or your favorite salsa! 

Now that the autumn air has settled in and pumpkins are finding a permanent home on our doorsteps, it’s the perfect time to bring a little fall flavor into your kitchen. 

If you’re a fan of comforting, cheesy meals with a twist, then these Cheesy Beef and Pumpkin Enchiladas are about to become your new seasonal go-to! Of course, if pumpkin isn’t your jam, I highly recommend making these options: Chorizo & White Bean Enchilada Skillet, Chicken Enchilada Nachos, and Vegetarian Hatch Chile Enchiladas.   

Anyway, these enchiladas combine the rich, savory goodness of ground beef with the creamy, slightly sweet flavor of pumpkin, all wrapped in soft tortillas and topped with plenty of melted cheese. 

So, why not embrace the season and give these enchiladas a try? They’re the perfect way to bring a little pumpkin magic into your weeknight dinners!

Why Pumpkin?

Pumpkin might seem like an unusual ingredient for enchiladas, but trust me—it works! It adds a subtle sweetness and creaminess that balances the bold flavors of beef, cheese, and spices. Plus, it’s packed with vitamins and fiber, making these enchiladas not only delicious but a bit healthier, too. The result? A comforting, flavorful dish that’s perfect for fall dinners or cozy gatherings.

Customizable and Family-Friendly

One of the best things about this recipe is how customizable it is. Whether you want to make them spicier, lighter, or even vegetarian, there are endless variations you can try. From adding black beans and extra veggies to swapping out beef for chicken or plant-based protein, these enchiladas can be adapted to suit any taste or dietary preference.

Ingredients Used to Make Cheesy Beef and Pumpkin Enchiladas

You’ll be amazed at how easy these enchiladas are to make! All you need are few staple pantry items: 

• Olive oil
• Ground beef
• Shallot
• Garlic
• Chicken Stock
• Pumpkin puree
• Rosemary, Sage, Thyme
• Egg
• Monterey Jack Cheese
• Whipping cream
• Kosher salt and pepper
• Flour tortillas 

How to Make Cheesy Beef and Pumpkin Enchiladas

Making enchiladas during the week is a must. This versions comes together quickly and is so flavorful that it will be on repeat: 

• Preheat an oven to 400 degrees. 
• In a large skillet preheated to medium-high heat add a splash of olive oil along with ground beef. Cook the ground beef until it is no longer pink, about 5 to 7 minutes. Remove the beef with a slotted spoon and place it in a bowl. Set aside. 
• In the same skillet as the ground beef, leave about 1 tbsp of rendering in the skillet. Add in the shallots, garlic, kosher salt, pepper and cook over medium-high heat. While the shallots cook, combine pumpkin puree, whipping cream, sage, rosemary, thyme, egg and ½ cup Monterey jack cheese in a bowl. Once the shallots are golden, about three or four minutes, add the pumpkin mixture to the skillet. 
• Gradually whisk in the chicken stock. Add more chicken stock if you feel the sauce is too thick. Once the sauce has reached your desired consistency, add the reserved ground beef. Toss the ground beef with the sauce.
• Pour ⅓ cup of the pumpkin sauce on the bottom of a 9 x 13 baking dish. Next, fill a tortilla with the ground beef mixture. Place the tortilla seam side down in the baking dish. Repeat until all the pumpkin mixture has been used. Once you have filled the baking dish, pour the remaining sauce over the top of the tortillas. Top with 1 cup shredded cheese. Bake uncovered for 30 minutes or until warmed through and the cheese has melted. Garnish with additional herbs if desired.

Variations of Cheesy Beef and Pumpkin Enchiladas

Cheesy Beef and Pumpkin Enchiladas are a delicious fusion of savory and seasonal flavors. Here are several variations to suit different tastes or dietary preferences:

Vegetarian Version

• Swap the beef for: Black beans, lentils, or a meat substitute (like soy crumbles or textured vegetable protein).
• Extra veggies: Add sautéed mushrooms, zucchini, or bell peppers for additional texture.
• Pumpkin base: Use the same creamy pumpkin sauce, but consider adding a bit of extra cumin or smoked paprika to boost the flavor profile.

Breakfast Beef and Pumpkin Enchiladas

• Add eggs: Scramble eggs and mix them with ground beef for a breakfast twist.
• Pumpkin sauce: Keep the pumpkin, but mix in some salsa for a morning flavor boost.
• Toppings: Serve with a dollop of sour cream and salsa, and top with fresh herbs like chives or cilantro.

Low-Carb Cheesy Beef and Pumpkin Enchiladas

• Tortilla substitute: Use thin slices of zucchini, eggplant, or even collard greens as a low-carb alternative to tortillas.
• Cheese: Use a full-fat cheese like mozzarella or cheddar, but consider cutting back on the quantity to keep it lighter.
• Extra protein: Mix in some crumbled cooked bacon or pork rinds for added crunch.

Proper Storing 

Storing Cheesy Beef and Pumpkin Enchiladas properly will help you enjoy leftovers or prep ahead for busy nights. Here’s how to store them, whether you’re keeping them in the fridge or freezing for later:

1. In the Fridge

If you plan to eat the leftovers within a few days, storing them in the refrigerator is ideal.

• Step 1: Let the enchiladas cool completely to room temperature.
• Step 2: Place the enchiladas in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• Step 3: Store in the refrigerator for up to 3–4 days.
• Reheating: You can reheat individual portions in the microwave (about 1–2 minutes) or reheat the entire dish in the oven. To reheat in the oven, cover the enchiladas with foil and bake at 350°F for about 15–20 minutes or until heated through.

2. Freezing

If you want to make a big batch and freeze some for later, this dish freezes beautifully.

Freezing Before Baking:

• Step 1: Assemble the enchiladas as usual, but do not bake them yet. Let the dish cool if necessary.
• Step 2: Wrap the unbaked enchiladas tightly in plastic wrap and then cover with aluminum foil, or store them in an airtight, freezer-safe container.
• Step 3: Label with the date and freeze for up to 3 months.
• To bake after freezing: When ready to bake, remove the enchiladas from the freezer and let them thaw in the fridge overnight. Once thawed, bake as usual at 350°F for 25–30 minutes, or until hot and bubbly. If baking from frozen, add an extra 15–20 minutes to the cooking time.