Pumpkin and Turkey Enchiladas

Description

Wrapped in tender tortillas and smothered with enchilada sauce and cheese, this unique combination of tender turkey and mildly sweet pumpkin announces the arrival of the harvest season. Created by Market Catering Manager Shay Casey, it’s sure to be a fall favorite.

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Ingredients

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Cuisine

Enchiladas:
1-2 med pie pumpkins (or substitute butternut squash)
1 lb Shelton Turkey breast, roasted and shredded
2 c pepper jack cheese, shredded
extra virgin olive oil
salt and pepper
corn tortillas (6”)
canola oil

Enchilada Sauce:
1 yellow onion, minced
1 T garlic, minced
2, 20 oz cans of red enchilada sauce
1 t black pepper
1/2 t kosher salt
1 T coriander seed, toasted and ground
1 T cumin seed, toasted and ground
3 T chipotle Tabasco sauce

Hominy and Black Beans
1 onion, diced small
4 cloves garlic, minced
1 lg jalapeño chili, seeded and minced
2 Roma tomatoes, diced
2 T cilantro, chopped
1 lime, juiced
1 can black beans, rinsed and drained
1 can hominy, rinsed and drained
salt and pepper to taste

Methods/Steps

Enchiladas:
Lightly oil turkey breast and season with salt and pepper. Cover with foil and roast at 350º until internal temp reaches 165º (approx 40-50 min). Add 1/2 cup of water to moisten. Cool and shred. (Roasted chicken may be substituted.) Halve pumpkin and remove seeds. Rub lightly with olive oil, season with salt and pepper. Roast pumpkin upside down until soft (approx 30-40 min.). Chill squash, peel and cut flesh into 6” strips.

Meanwhile, sauté onion and garlic in 1 T olive oil until soft. Add remaining sauce ingredients and gently simmer on low uncovered for 1 hr (stirring occasionally).

To assemble, fry tortillas one at a time in hot canola oil for about 15 sec. Carefully remove and drain on paper towels. Fill each with 2 oz shredded turkey, 1/4 c cheese and a strip of squash. Roll tightly. Coat bottom of 9x13” baking dish with sauce, add rolled enchiladas and top with sauce. Cover with foil and bake at 350º for 15-20 min, or until heated through. Uncover, sprinkle with cheese and bake until melted (approx 5 min). Serve with hominy and black beans. (Enchiladas freeze well.)

Hominy and Black Beans:
Sauté onion and garlic in olive oil over medium heat until softened (approx. 3 min.). Add chili, cook 1 min. Add remaining ingredients and heat through, tossing gently, about 3 min. Season with salt and pepper. Serve.

Recipe Author/Pairings

This harvest enchilada recipe was created by Shay Casey, our Market Catering Manager.

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