Pumpkin Turkey Enchiladas

Two weeks ago I ran across a blog that made pumpkin enchiladas. Her version was vegetarian but her inspiration is really what inspired me. Thank you Martha for making a really yummy dinner.

Of course I changed around Martha’s enchiladas so here is my version.

Pumpkin Turkey Enchiladas

2 1/2 cups cooked turkey, shredded or cut into very small pieces (chicken would be good too!)

1/2 onion, chopped

1 tsp olive oil

Sea Salt and Pepper

1 can (15 ounces) pumpkin puree

2 tsp minced garlic

1 poblano chile (if you want more heat use jalapeno or another pepper of your choice)

1 tsp Mrs. Dash Southwest Chipotle seasoning

1/4 cup half and half (optional)

2 1/2 cups water

10-12 corn tortillas (6 in)

1 1/2 cups grated cheese ( we used mozzarella)

Preheat oven to 425 degrees. Spray a 9x13 pan with Pam. In a sauté pan, cook onions till clear and soft. Add turkey and salt and pepper to taste.

In a blender, puree pumpkin, garlic, poblano, Southwest seasoning, half and half and water until smooth. Add salt and pepper to taste. Ensure to hold lid on blender as it is very full. Pour 1 cup of sauce in the bottom of baking dish.

Fill tortillas with turkey mixture, roll up tortillas and place seam side down in baking dish. Pour remaining sauce on top; sprinkle with cheese. Place dish in oven and back until cheese is golden and sauce is bubbling about 25 minutes. Let cool 5 minutes and enjoy.

The pumpkin sauce cooked and thickened in the oven. It was almost like eating a spicy pumpkin pie. So good.

I had the leftovers today for lunch and I think I like it even better!