READY IN 55 mins

Turkey Pumpkin Enchiladas

Read Reviews (6)

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

Directions

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

Kitchen-Friendly View

PREP 20 mins
COOK 35 mins
READY IN 55 mins

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.

—earthstone

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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.

—Hat

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8 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!

—patience2010

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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.

—ItsMegz8322

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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

—LindaT

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Apr 13, 2013

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.

—Keeli

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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.

Nutritional Information

Turkey Pumpkin Enchiladas

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 507
Calories from Fat: 136

% Daily Value *
Total Fat 15.1g 23 %
** Saturated Fat 7.7g 38 %
Cholesterol 87mg 29 %
Sodium 2116mg 85 %
** Potassium 1089mg 31 %
Total Carbohydrates 65.6g 21 %
Dietary Fiber 11g 44 %
Protein 39g 78 %
** Sugars 8.7g
** Vitamin A 329 %
** Vitamin C 24 %
** Calcium 38 %
** Iron 62 %
** Thiamin 16 %
** Niacin 102 %
** Vitamin B6 44 %
** Magnesium 48 %
** Folate 31 %

* 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.