TURKEY PUMPKIN ENCHILADAS
Use up leftover turkey in this creamy, gooey recipe. Serve with sour cream, if desired.
Provided by Heathercakes
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Mix the cooked turkey, refried beans, pumpkin puree, and taco seasoning in a bowl. Pour tomato sauce into a blender, and add chipotle pepper and chicken bouillon granules; blend until smooth, about 30 seconds.
- Lay a tortilla out onto a work surface, and generously spoon turkey filling in a line down the middle of the tortilla. Fold a top and bottom flap of the tortilla towards the middle, and fold the sides inward to enclose the filling. Lay the enchilada, seam side down, into the baking dish. Repeat with remaining tortillas and filling. Pour the sauce over the filled tortillas, and sprinkle with Cheddar cheese.
- Bake in the preheated oven until the cheese has melted and the sauce is bubbling, 35 to 45 minutes.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 65.6 g, Cholesterol 87 mg, Fat 15.1 g, Fiber 11 g, Protein 39 g, SaturatedFat 7.7 g, Sodium 2115.6 mg, Sugar 8.7 g
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Sophia Veiga
[email protected]These enchiladas are perfect for a weeknight meal. They're quick and easy to make, and they're always a hit with my family.
Rami Al-Juma'i
[email protected]I'm not a big fan of pumpkin, but I really enjoyed these enchiladas.
Habimana Jean paul
[email protected]These enchiladas are a great way to get your kids to eat their vegetables.
Santosh Joshi
[email protected]Overall, these enchiladas were a good starting point, but I would make some changes next time.
Curtis Phemelo
[email protected]I found that the pumpkin puree made the enchiladas a bit too sweet for my liking.
Christell Aylward
[email protected]The enchiladas were a bit dry for my taste, so I added some extra sauce.
Anita Shahryari
[email protected]I added some black beans and corn to the filling for extra flavor and texture.
Precious Ajusa
[email protected]These enchiladas were a great way to use up leftover turkey. They were also a fun and festive dish to serve for Thanksgiving.
Sam Maxwell
[email protected]I was a bit skeptical about the combination of turkey and pumpkin, but I was pleasantly surprised. The flavors worked really well together.
Paul Rapoza
[email protected]The recipe was easy to follow and the enchiladas turned out perfectly. I will definitely be making these again.
Daniel Mondragon
[email protected]I made these enchiladas for a potluck and they were gone in minutes! Everyone loved them.
F A
[email protected]These enchiladas were a hit with my family! The combination of turkey, pumpkin, and spices was unique and flavorful.