Best 7 Turkey Pumpkin Enchiladas Recipes
Feast your taste buds on a tantalizing culinary adventure with our collection of delectable Turkey Pumpkin Enchilada recipes. Savor the harmony of tender turkey, velvety pumpkin puree, and an array of zesty spices, all wrapped in warm, pillowy tortillas. Embark on a journey of flavors, textures, and aromas as you explore these culinary gems.
Indulge in the classic Turkey Pumpkin Enchiladas, a symphony of savory flavors. Roasted turkey and pumpkin blend seamlessly with a medley of spices, creating a delightful filling. Smothered in a rich enchilada sauce and melted cheese, these enchiladas are a feast for the senses.
For a vegetarian twist, try our Pumpkin Black Bean Enchiladas. Protein-packed black beans join forces with roasted pumpkin, creating a hearty and flavorful filling. Topped with a tangy tomatillo sauce and a sprinkle of cheese, these enchiladas are a delightful meatless option.
Experience a taste of the Southwest with our Turkey Pumpkin Enchiladas with Green Chile Sauce. Roasted turkey and pumpkin unite with roasted green chiles, infusing every bite with a smoky, spicy kick. Drizzled with a creamy avocado sauce and sprinkled with cotija cheese, these enchiladas are a fiesta of flavors.
Craving a touch of sweetness? Our Sweet Potato Pumpkin Enchiladas are just the ticket. Roasted sweet potatoes and pumpkin create a naturally sweet filling, complemented by a blend of spices and a tangy enchilada sauce. Topped with a sprinkle of crunchy pepitas, these enchiladas offer a unique and satisfying taste experience.
Embark on this culinary adventure and discover your favorite Turkey Pumpkin Enchilada recipe. With each bite, you'll savor the perfect balance of flavors, textures, and aromas. Your taste buds will thank you for this delicious journey.
SURPRISE, IT'S PUMPKIN! ENCHILADAS
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a bowl.
- Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.
- Spray a baking pan with nonstick spray and set aside.
- Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.
- Lay tortillas flat, side by side. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
- Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
- Bake in the oven until enchiladas are hot, about 8 minutes.
- Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.
- Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!
CONTEST-WINNING TURKEY ENCHILADAS
My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys-two teenagers and my husband! -Beverly Matthews, Pasco, Washington
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.
Nutrition Facts : Calories 537 calories, Fat 21g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1367mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 7g fiber), Protein 31g protein.
TURKEY ENCHILADAS
These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired.
Provided by Marta Sanchez
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a small bowl, combine the cheese, onion, and black olives.
- In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
- Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
- Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.
Nutrition Facts : Calories 672.8 calories, Carbohydrate 53.6 g, Cholesterol 135.6 mg, Fat 33.5 g, Fiber 7.8 g, Protein 41.4 g, SaturatedFat 15.2 g, Sodium 498.6 mg, Sugar 1.7 g
SIMMERED TURKEY ENCHILADAS
I discovered a different way to serve economical turkey thighs. I simmer them in tomato sauce, green chiles and seasonings until they're tender and flavorful, then serve them in tortillas with our favorite fresh toppings. -Stella Schams, Tempe, Arizona
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Remove skin from turkey; place turkey in a 5-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, Worcestershire sauce, chili powder and garlic powder; pour over turkey. Cover and cook on low until turkey is tender, 6-8 hours. , Remove turkey; shred meat with a fork and return to the slow cooker. Heat through., Spoon about 1/2 cup turkey mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. Add toppings of your choice. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, 3-4 minutes, turning once. Let stand 20 seconds.
Nutrition Facts : Calories 497 calories, Fat 20g fat (4g saturated fat), Cholesterol 114mg cholesterol, Sodium 1028mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 45g protein.
TURKEY PUMPKIN ENCHILADAS
Use up leftover turkey in this creamy, gooey recipe. Serve with sour cream, if desired.
Provided by Heathercakes
Categories Mexican Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 65.6 g, Cholesterol 87 mg, Fat 15.1 g, Fiber 11 g, Protein 39 g, SaturatedFat 7.7 g, Sodium 2115.6 mg, Sugar 8.7 g
TURKEY PUMPKIN ENCHILADAS
Use up leftover turkey in this creamy, gooey recipe. Serve with sour cream, if desired.
Provided by Heathercakes
Categories Mexican Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 65.6 g, Cholesterol 87 mg, Fat 15.1 g, Fiber 11 g, Protein 39 g, SaturatedFat 7.7 g, Sodium 2115.6 mg, Sugar 8.7 g
PUMPKIN ENCHILADAS
From Hungry Girl: This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!
Provided by PescatariYum
Categories < 30 Mins
Time 20m
Yield 2 enchiladas, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.
- Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.
- Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.
- Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
- Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
- Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.
- Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!
Tips for Making the Best Turkey Pumpkin Enchiladas
- Use a moist turkey. Leftover roasted or smoked turkey is ideal, but you can also use ground turkey or shredded turkey from the grocery store. If using ground turkey, be sure to cook it thoroughly before assembling the enchiladas.
- Choose a flavorful pumpkin puree. Canned pumpkin puree is fine, but for the best flavor, try making your own pumpkin puree by roasting a pumpkin in the oven. Once the pumpkin is roasted, scoop out the flesh and puree it in a food processor.
- Make sure the enchilada sauce is flavorful. You can use a store-bought enchilada sauce, or make your own using canned tomatoes, chili peppers, and spices. Be sure to simmer the sauce for a few minutes to allow the flavors to meld.
- Don't overfill the enchiladas. You want the enchiladas to be able to roll up easily without breaking. If you overfill them, they will be difficult to assemble and will likely fall apart when you bake them.
- Bake the enchiladas until they are golden brown and bubbly. This usually takes about 20-25 minutes. Keep an eye on the enchiladas so that they don't overcook.
Conclusion
Turkey pumpkin enchiladas are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. With a few simple tips, you can make sure that your enchiladas are flavorful, moist, and cheesy. So next time you're looking for a new and exciting recipe, give turkey pumpkin enchiladas a try!
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