Turkey Pumpkin Enchiladas

30m
Prep Time
30m
Cook Time
1h
Ready In

Recipe: #33306

September 10, 2019



"https://www.recipezazz.com/recipe/mexican-red-sauce-12958. for the red sauce Can use refried black beans.serve with Mexican rice or cuban rice"

Original is 4 servings

Nutritional

  • Serving Size: 1 (502 g)
  • Calories 578
  • Total Fat - 29.1 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 75.4 mg
  • Sodium - 1521.9 mg
  • Total Carbohydrate - 50.8 g
  • Dietary Fiber - 9 g
  • Sugars - 15.2 g
  • Protein - 31.7 g
  • Calcium - 634.2 mg
  • Iron - 4.4 mg
  • Vitamin C - 24.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 450 degrees

Step 2

Mix turkey and pumpkin puree (make sure you dont have pumpkin pie mix) Refried beans. Mix

Step 3

Heat the tortillas in microwave until they are pliable

Step 4

Spray Pam into a 9x9 square casserole

Step 5

Put a little sauce in bottom of the pan

Step 6

Put filling in center of tortilla put a line of cheese

Step 7

Put seam side down of folded tortilla. Repeat

Step 8

Put the sauce over top

Step 9

Sprinkle with remaining cheese

Step 10

Cover and bake 20 minutes

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When buying the tortillas, make sure to get 6 inch corn tortillas for the recipe.
  • Be sure to use pure pumpkin puree, not pumpkin pie mix, for the recipe.

  • Substitute cooked chicken for the turkey meat. This substitution provides a leaner protein source and can help reduce the amount of fat in the dish.
  • Substitute refried pinto beans for the refried black beans. This substitution provides a more traditional flavor for the dish and can help add more protein to the dish.

Vegetarian Enchiladas Replace the turkey with a can of black beans and replace the Monterey Jack cheese with vegan cheese. Reduce the oven temperature to 350 degrees and bake for 25 minutes.



Mexican Street Corn Salad: A delicious and easy side dish, Mexican Street Corn Salad combines the flavors of Mexican street corn with a light and creamy dressing. This dish is a great accompaniment to the Turkey Pumpkin Enchiladas, providing a flavorful contrast to the savory enchiladas.


Black Bean and Cheese Quesadillas: An easy and tasty side dish to pair with the Mexican Street Corn Salad, Black Bean and Cheese Quesadillas are a great way to add a little bit of Mexican flair to your meal. The combination of black beans, cheese, and tortillas creates a delicious and filling dish that will complement the enchiladas perfectly.




FAQ

Q: How do I make sure I don't use pumpkin pie mix?

A: Make sure you check the label of the can you're using. If it says "pure pumpkin" then it is the correct ingredient for this recipe. If it says "pumpkin pie mix" then it is not the right ingredient and you should find another can.



Q: What is the difference between canned pumpkin and pumpkin pie mix?

A: Canned pumpkin is just pureed pumpkin, while pumpkin pie mix is a combination of canned pumpkin, spices, and sweeteners. Pumpkin pie mix is usually used for baking, while canned pumpkin is often used for savory dishes.

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Fun facts:

The Monterey Jack cheese used in this recipe was created by David Jacks, a Scottish immigrant who moved to California in the late 1800s. He named the cheese after Monterey, California, where he ran a successful dairy business.

The Aztecs were the first to use pumpkin puree in their cooking, and it is believed that they were the first to make enchiladas. Today, pumpkin is still a popular ingredient in Mexican cuisine and is often used in enchiladas, tacos, and other dishes.