Turkey Pumpkin Enchiladas

Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 507 Calories

Ingredients

• 1 (29 ounce) can tomato sauce
• 1 (8 ounce) package shredded Cheddar cheese
• 2 tablespoons chicken bouillon granules
• cooking spray
• 4 cups chopped cooked turkey
• 1 (15 ounce) can refried beans
• 1 (29 ounce) can pure pumpkin puree
• ¼ cup taco seasoning mix
• 1 chipotle pepper in adobo sauce, or more to taste
• 8 (10 inch) whole wheat tortillas

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until the cheese has melted and the sauce is bubbling, 35 to 45 minutes.