Turkey Pumpkin Enchiladas Recipe - Allrecipes.com
Turkey Pumpkin Enchiladas Recipe
  • READY IN 55 mins

Turkey Pumpkin Enchiladas

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

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 More Reviews

Most Helpful Positive Review
Jul 20, 2011

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
Dec 05, 2011

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.

 

12 Ratings

Dec 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!

 
Nov 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.

 
Aug 17, 2012

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

 
Jan 06, 2014

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.

 
Oct 17, 2013

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

 
May 29, 2013

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.

 

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Nutrition

  • Calories
  • 507 kcal
  • 25%
  • Carbohydrates
  • 65.6 g
  • 21%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 11 g
  • 44%
  • Protein
  • 39 g
  • 78%
  • Sodium
  • 2116 mg
  • 85%

* Percent Daily Values are based on a 2,000 calorie diet.

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