Turkey Pumpkin Enchiladas

Turkey Pumpkin Enchiladas

12
Heathercakes 2

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

55 m servings 507 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 16 Ratings

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Most helpful positive review

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

Most helpful critical review

The sauce was good. At least twice as much pumpkin as need. Most of the cheese should have been wrapped up in the enchilada and not on top as it browned too much. I'll make the sauce again bu...

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

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 ...

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 Sw...

These were delicious! Wouldn't change a thing although I used chicken in place of turkey as I find turkey very dry. Served with Corny Mexican Salad also from this site.

This was so good. I added some fresh spinach to the filling and left out the boullion. The only change I'd make next time would be the beans. The filling was very soft and I'd prefer a bit of t...

The sauce was good. At least twice as much pumpkin as need. Most of the cheese should have been wrapped up in the enchilada and not on top as it browned too much. I'll make the sauce again bu...

I really tweaked this recipe because it was the night before grocery shopping and I made do with what I had. That being said, this was the perfect recipe to sub in what I did have and I'd love t...

I made this recipe pretty much as described except that I subbed soy crumbles for the turkey and used black bean in place of refried (read another review regarding the texture). I added a LOT mo...

Smooth and creamy with the pumpkin. I used refried blake beans. Really easy to make ahead of time. Loved it! Next time I will top it with black olives.