"Use up leftover turkey in this creamy, gooey recipe. Serve with sour cream, if desired." — Heathercakes
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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.
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 want to like this idea, but after making it several times with different variations I give up. We found it enjoyable but not really special.
* 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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