Pumpkin Turkey Enchiladas

Pumpkin can go just about anywhere and to prove it, I’ve made pumpkin enchiladas! Simply delicious.

I feel like I barely scraped the surface of apple baking for the season and here I am already posting a recipe using pumpkin. October is almost upon us so I suppose there’s no point resisting. The ingredients in these enchiladas are simple enough but produce a most wonderful flavor unlike any enchilada I’ve ever had before.

This recipe would actually be a great way to use up leftover turkey from Thanksgiving as it calls for 3 cups of cooked turkey. They actually made me wonder what it’d be like to make true Thanksgiving leftover enchiladas, with mashed potatoes inside (maybe some cranberry sauce?) and gravy as the sauce. Now I’m really getting ahead of myself arn’t I?

Need more pumpkin recipes for the season? Check out my giveaway at the end of this post for a cookbook dedicated entirely to pumpkins – Pumpkin It Up!

One year ago: Browned Butter Salty Pumpkin Sugar Cookies

Three years ago: Gluten-Free Buckeye Brownies

Five years ago: General Tso’s Chicken

PUMPKIN TURKEY ENCHILADAS

Serves 6-8

Ingredients:

2 Tbsp vegetable oil

8 (8-inch) flour tortillas

3/4 cup fined chopped onion

3/4 cup canned or cooked pumpkin puree, divided

3 cups chopped cooked turkey

2 cups grated Monterey Jack cheese, divided

4 Tbsp (1/2 stick) unsalted butter

1/4 cup all-purpose flour

2 cups chicken broth

1 (4 oz.) can chopped green chiles

3/4 cup sour cream (or plain Greek yogurt)

Chopped green onions, for garnish

Directions:

1. Preheat oven to 375 degrees. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
2. Heat oil in a medium pan. Add onion and saute until translucent, about 5 minutes. Add 1/4 cup pumpkin puree and cook until heated through.
3. Transfer mixture to a large bowl and stir in the turkey and 1-1/2 cups cheese. Divide mixture evenly in the center of each tortilla. Rolls tortillas around the filling and arrange seam-side down in the prepared baking dish.
4. In a large saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Whisk in the broth, and continue to cook while stirring constantly, until the mixture thickens. Stir in the chiles, remaining 1/2 cup pumpkin, and sour cream until heated through. Pour sauce over the enchiladas.
5. Cover with foil and bake 20-25 minutes, or until bubbling. Top with remaining 1/2 cup cheese and return to the oven for 5 more minutes.
6. Allow to cool slightly before serving, garnished with green onions.

Source: Adapted slightly from Pumpkin It Up!

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