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My review
Turkey Pumpkin Enchiladas
Heathercakes
"Use up leftover turkey in this creamy, gooey recipe. Serve with sour cream, if desired."
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Ingredients
55 m servings 507 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 507 calories; 15.1 g fat; 65.6 g carbohydrates; 39 g protein; 87 mg cholesterol; 2116 mg sodium. Full nutrition
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Reviews
Read all reviews 1722 Ratings
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Most helpful positive review
7/20/2011
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
12/5/2011
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 bu...
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7/20/2011
Opps - my bad. While I'm sure this is a wonderful receipe, I click on the wrong recipe to review. Sorry.
12/28/2011
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 ...
11/28/2011
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 Sw...
8/17/2012
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 t...
10/17/2013
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 t...
5/29/2013
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.
12/5/2011
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 bu...
1/6/2014
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 mo...
11/26/2017
Omitted the chicken bouillon and used refried black beans. So delicious!