Turkey Pumpkin Enchiladas

Gluten Free Turkey Pumpkin Enchiladas

I am so fortunate to have such amazing meal service clients! Recently on Facebook I asked my clients and friends to let me know what they would like to see on the menu next. One of my friends and clients suggested these enchiladas. They sounded so yummy but I had never heard of them before. So, I looked around and found a vegetarian recipe that I changed up a bit to taste really good. I love that this recipe uses homemade sauce and homemade seasoning! Only the best for my clients and my family! 

This is an amazing recipe where you can use up leftover turkey or chicken. It's a great "after Thanksgiving" dish when you are a bit tired of turkey but don't want to let it go to waste. My son loves these enchiladas, just without cheese. They taste great like that too! 

Enjoy!! 

Turkey Pumpkin Enchiladas: 

2 1/2 cups cooked, shredded turkey (this may be leftover turkey or turkey that you cook ahead in the oven or in a crock pot, cool and shred) You may also use cooked, shredded chicken

10 corn tortillas

3/4 cup homemade enchilada sauce (recipe below)

3/4 cup canned pumpkin puree

1/2 an onion, finely chopped

1-2 cloves garlic, minced

olive oil for sauteing

2 1/2 teaspoons homemade taco seasoning mix (recipe below) 

1/2 cup shredded mozarella or Monterrey jack cheese

salt and pepper to taste

Chopped green onions for garnish

Preheat the oven to 400F. 

1. Make enchilada sauce (recipe below) 

2. In a medium frying pan over medium heat, heat olive oil. Then, saute the onion and garlic until they begin to brown. Transfer to a medium bowl. 

3. Into the medium bowl add the shredded turkey, pumpkin and taco seasoning. Add salt and pepper to taste and stir.  Set aside. 

4. Grease a small baking dish with butter, margarine or coconut oil. Heat the tortillas for about 30 seconds in the microwave so that they become pliable. 

5. Lay the tortillas out, one at a time on a clean plate. Spread enchilada sauce on each tortilla, fill with 1/4 cup of the turkey/pumpkin mixture. Roll up the tortillas and place into the pan, seam side down. 

6. When you are done rolling up the 10 enchiladas, pour the rest of the sauce on top and top with cheese. 

7. Bake the enchiladas in the oven for 8-10 minutes or until the cheese is melted and the enchiladas are hot. Sprinkle with green onions. 

 

Homemade Enchilada Sauce: From: Gimme Some Oven

2 Tbsp. olive oil

2 Tbsp.  gluten-free flour mix

2-3 Tbsp. chili powder 

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. cumin

1/4 tsp. oregano

2 cups chicken or vegetable stock

 

1. Heat the olive oil in a small saucepan over medium-high heat.

2. Stir in the gluten free flour mix flour and stir together over the heat for one minute.

3. Stir in the remaining seasonings (chili powder through oregano).

4. Slowly pour in the stock, whisking constantly to remove lumps.

5. Turn down the heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to 3 days.

 

Homemade Taco Seasoning: From: Food Renegade

1 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Crushed Red Pepper Flakes

1/4 tsp. Dried Oregano

1/2 tsp. Paprika

1 1/2 tsp. Ground Cumin

1 tsp. Sea Salt

1 tsp. Black Pepper (optional)

Mix together all of the ingredients and keep in a sealed bag or container for use in this recipe and other ones.