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pumpkin chicken enchilada pasta in a bowl
Review Recipe
5 from 1 vote

Gluten Free Pumpkin Chicken Enchilada Pasta

A perfect fall inspired recipe, this Gluten Free Pumpkin Chicken Enchilada Pasta is done in just 30 minutes!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 525kcal
Author Jen


  • 8 oz pasta gluten free
  • 1 15oz can black beans rinsed and drained
  • 1 cup bell pepper chopped
  • 1 4 oz can diced green chilies
  • 1 lb shredded chicken
  • 3 tbsp taco seasoning
  • 8 oz red enchilada sauce
  • 3 cups chicken broth
  • 1 cup pumpkin puree
  • 1/2 cup shredded cheddar cheese Mexican blend


  • Place all ingredients (except cheese)into a large pot over medium high heat and bring to a simmer.
  • Simmer for 15-20 minutes or until pasta is tender.
  • Add cheese and stir well.
  • Serve with your favorite toppings.


  1. Top with cilantro before serving. 
  2. For a creamier version, top with a dollup of sour cream and sprinkle a few onion tops. 


Calories: 525kcal | Carbohydrates: 56g | Protein: 42g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 1480mg | Potassium: 746mg | Fiber: 6g | Sugar: 9g | Vitamin A: 11451IU | Vitamin C: 65mg | Calcium: 156mg | Iron: 4mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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