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Turkey Pumpkin Enchiladas

Turkey Pumpkin Enchiladas

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Heathercakes

Heathercakes

Use up leftover turkey in this creamy, gooey recipe. Serve with sour cream, if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 2116 mg
  • 85%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the cheese has melted and the sauce is bubbling, 35 to 45 minutes.
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Reviews

earthstone
11

earthstone

7/20/2011

Opps - my bad. While I'm sure this is a wonderful receipe, I click on the wrong recipe to review. Sorry.

patience2010
5

patience2010

12/28/2011

This is one of our favorite recipes now. I have made it as is and it turned out great. I have also modified it other times to reduce the sodium in it and this also has turned out very good. I have used chili powder and red pepper instead of the taco seasoning. I also have eliminated the chicken bouillon granules. Thanks for this great recipe!

ItsMegz8322
5

ItsMegz8322

11/28/2011

Very, very good! I used a fresh winter squash in place of canned pumpkin and about 5 chipotles because it didn't taste very hot when blended, but after it was cooked it was HOT! I also used 3 Swanson Flavor boost chicken broth packets in place of bouillon because I am sensitive to MSG. I will definitely make this again.

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