Turkey Pumpkin Enchiladas Food

SURPRISE, IT'S PUMPKIN! ENCHILADAS

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!

TURKEY ENCHILADAS

Steps:

• Preheat your oven to 350.
• Brown ground turkey, season with salt and pepper.
• While turkey cooks, prepare the enchilada sauce by combining the spice package with 1 8 oz. can of tomato sauce and 1 1/2 cups water.
• Bring sauce to a simmer and allow to thicken.
• Spray a 3 qt casserole dish with non-stick spray and line the bottom with a little bit of the enchilada sauce.
• To assemble the enchiladas, in each tortilla you will place 1 1/2 teaspoons of low fat sour cream, and about 1 tablespoons cheddar cheese with 1/4 cup of the turkey. Roll tightly and place seam side down into the casserole.
• Cover enchiladas with remaining sauce and cheddar cheese.
• Cover casserole with foil and bake for 30 minutes, the last 15 min take the foil off to allow the cheese to melt.
• Remove from oven and let sit for about 10 minutes.
• Serve with salsa, sour cream and rice.
• enjoy!

TURKEY PUMPKIN ENCHILADAS

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.

SIMMERED TURKEY ENCHILADAS

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.

TURKEY ENCHILADAS

Steps:

• In a skillet, saute onion and 2 tablespoons green chilies in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese. , Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13x9-in. baking dish., In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers. , Pour sauce over enchiladas. Bake, uncovered, at 325° for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted.

TURKEY ENCHILADAS

Steps:

• Preheat the oven to 350 degree F.
• In a medium bowl, thoroughly combine the turkey, green onions, cream cheese, and 1 cup of the Jack cheese. Set aside.
• In a blender or food processor, combine the salsa verde or tomatillos, chiles, cilantro, and cream. Blend until smooth.
• Heat the oil in a heavy, 6-inch skillet over medium-high heat.
• Using tongs, carefully place 1 tortilla at a time in the hot oil, and leave it in for 5 to 10 seconds until softened. Turn the tortilla over and soften the other side.
• Drain over the skillet; then place on a plate lined with a paper towel. Place another paper towel on top and press to absorb the oil.
• Repeat until all 8 tortillas are softened and drained.
• Place one-eighth (about 1/2 cup) of the turkey mixture in the center of each tortilla. Roll tightly and place, seam-side down, in a 7 1/2-by-11-inch baking pan.
• Pour the salsa verde-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup of Jack cheese down the center.
• Bake until heated through and bubbly, about 20-30 minutes. Serve immediately.