Pumpkin Tortilla Casserole

This gluten free pumpkin tortilla casserole is creamy and cheesy with just a little hint of spice. A great fall meal the whole family will love!

Alright guys, I walked out to my car yesterday morning to go to the gym and it was sub 50 degrees. I had to put the heat on for the 2 mile drive despite every inch of my soul not wanting to. So, I’m conceding to the pumpkin. It may be a week before fall officially arrives but the time has come.

This gluten free pumpkin tortilla casserole is creamy and cheesy with just a little hint of spice. A great fall meal the whole family will love!

I know we all love it for its perfect seasonal color, its (usual) companions of cinnamon, nutmeg, ginger, and cloves and its ability to assimilate into a savory dish just as easily as a sweet one but, let’s not forget the health aspects of pumpkin too. I mean, it really should be re-named Fall’s Most Impressive Superfood when you get down to it.

Made with broken pieces of gluten free tortillas, these pumpkin tortilla casserole is a weeknight family dinner everyone will love!

Some facts to consider the next time you grab that orange can:

  • Pumpkin has over 200% of the daily recommended Vitamin A. Rich in beta-carotene, much like carrots, eating pumpkin is an excellent way to keep your eye-sight sharp
  • Pumpkin is a fiber rich. Its 3 grams of fiber per cup will help keep you feeling full longer.
  • Pumpkin seeds can help reduce LDL (bad cholesterol) making them a heart-healthy snack option.
  • Beta-carotene found in pumpkins is also considered an antioxidant that can help prevent cancer.
  • Pumpkin has more potassium per serving than a banana making it a great way to restore electrolytes after a hard workout.

Guaranteed to keep everyone happy, this creamy, cheesy pumpkin tortilla casserole is weeknight dinner winner!

Not bad for an orange squash best known for frightening little children, huh?

To kick off the pumpkin season, I decided to go savory with this pumpkin tortilla casserole. It’s part casserole, part enchilada and all because of some unfortunate shipping fate when it came to a box of goodies Udi’s sent me last month.

While everything else was completely intact, the poor tortilla package looked like a truck ran over it when I opened the box and saw them still in the bag but in about 150 different pieces. Since wrapping something up in them was out of the question, I began thinking about how I could use the tortillas in a more…imaginative way.

Creamy, cheesy and packed with superfood nutrition, get this gluten free pumpkin tortilla casserole on the table this week!

And so, this broken pumpkin tortilla casserole was born. It’s got all the elements of a good enchilada including a creamy, just slightly spicy pumpkin enchilada sauce for that fall spin with all the elements of a good casserole, namely cheese!

Find more enchilada inspired meals like these Hawaiian pulled pork BBQ enchilada stacks, this open faced turkey cranberry enchilada melt or, these white chicken enchiladas!
Beaming with fall superfoods, this creamy, cheesy pumpkin tortilla casserole is a great family dinner!

The result is this creamy, cheesy, chicken, pumpkin (butternut squash makes an excellent stand-in too) and black bean casserole all completely gluten-free thanks to those broken up tortilla pieces. For once, I’m not even mad at the UPS guy for botching his job because this was a delicious unfortunate event. He better not try anything similar though when it comes to my new iPhone arriving tomorrow!

Yields 4-6

Pumpkin Tortilla Casserole

This gluten free pumpkin tortilla casserole is creamy and cheesy with just a little hint of spice. A great fall meal the whole family will love!

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

    Pumpkin Enchilada Sauce
  • 3/4 cup jarred salsa
  • 1/2 cup pumpkin puree
  • 1/3 cup plain Greek yogurt
  • 1/4 cup chicken broth
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon sriracha
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • Casserole
  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, diced
  • 1/2 jalapeno, minced
  • 1 tablespoon minced garlic
  • 3 cups cubed pumpkin or butternut squash (cubes cut to about 1/2 inch squares)
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt and pepper
  • 1-15 ounce can black beans, drained and rinsed
  • 1 cup cooked shredded chicken
  • 3 Udi's Gluten Free large plain tortillas , torn or cut into pieces
  • pumpkin enchilada sauce
  • 1/4 cup chicken broth
  • 3/4 cup shredded Mexican blend cheese, plus more for topping
  • 1/2 jalapeno, sliced

Directions

    Pumpkin Enchilada Sauce
  1. Combine all ingredients in a blender or food processor and blend/process until smooth. Set aside.
  2. Casserole
  3. Place olive oil in a large skillet or pot over medium heat.
  4. Once hot, add the red onions and jalapeños and cook until softened, about 3 minutes.
  5. Add the minced garlic and cook for another 30 seconds until fragrant.
  6. Add the pumpkin or butternut squash along with the cumin, chili powder, salt and pepper, stir to combine, cover and let steam for about 10 minutes over medium-low heat until squash is fork tender.
  7. Uncover, add the beans, chicken and tortilla pieces and stir to combine.
  8. Add the enchilada sauce and chicken broth and stir again until well combined.
  9. Add the cheese, gently stir then transfer the entire mixture to a 9x13 or similar sized baking dish.
  10. Top with additional cheese (about 1/4 cup) and dot the jalapeño slices on top.
  11. Place the baking dish under the broiler in the oven for about 5 minutes until golden and bubbly.
  12. Remove and let sit for about 5 minutes before serving.
  13. Serve with freshly chopped cilantro and/or avocado if desired.
http://www.runningtothekitchen.com/pumpkin-tortilla-casserole/

Learn more about living gluten free! Visit http://udisglutenfree.com/

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

10 Comments

  1. Danae @ Recipe Runner

    I’m sitting here in a sweatshirt this morning and not too excited about the change in weather. It does make me want to bust out a can of pumpkin though and make this casserole! I’m way more into the casserole than having to stuff and roll all those tortillas!

    Reply
  2. Carly Perez

    I absolutely love the looks of this casserole and with the weather starting to cool down a bit, I am totally starting to think about pumpkin! Do you think this casserole would still be good if both the squash and pumpkin are used together? I love the taste of both of them, but I just want to make sure the two will mix well!

    Reply
  3. HL

    Yum! This looks so comforting :) Can you please give me some tips for freezing the casserole? I’d love to make it to keep in my freezer!

    Reply

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