Recipe by Heathercakes
"Use up leftover turkey in this creamy, gooey recipe. Serve with sour cream, if desired."
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chopped cooked turkey
1 (15 ounce) can
1 (29 ounce) can
pure pumpkin puree
taco seasoning mix
1 (29 ounce) can
chipotle pepper in adobo sauce, or more to taste
chicken bouillon granules
8 (10 inch)
whole wheat tortillas
1 (8 ounce) package
shredded Cheddar cheese
Opps - my bad. While I'm sure this is a wonderful receipe, I click on the wrong recipe to review. Sorry.
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 but not the filling.
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!
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.
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 texture, so I'll use a can of whole black beans and smash up half of them, leaving some of them whole
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 to actually try the real thing lol. I used cubed up chicken instead of turkey. I only had a small can of pumpkin and like 5 tortillas. Black beans instead of refried. I decided to make this into a casserole instead. I shredded the tortillas on the bottom, added the meat mixture, then a layer of the tomato mixture, then a layer of cheese. I did it all again, except I used the last of a bag of black bean tortilla chips in place of tortillas.
It came out sooooo delicious.
I learned recently from a cookbook to take my can of chipotle peppers and blend it all up really well. Then save it in a container in the fridge. You can take it out a Tbs or tsp at a time. I used a Tbs and it was nice and smoky with a little heat. Use more for more heat.
Can't wait to try this as enchiladas
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 more chipotle, as like things extra spicy. It turned out absolutely delicious. My boyfriend said he liked this even more than my regular enchilada recipe, so this one will definitely be in the new rotation!!! Definite must try for pumpkin lovers. Very healthy as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Pumpkin Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 136
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