Wednesday, 16 April 2014

Turkey Pumpkin Enchiladas

This Fall season is all about the pumpkin and foods that bring warmth and cheer. I combined the succulence and heartiness of Turkey with the delicious coziness of pumpkin. You can either use marinated Turkey or not, it's up to you. I have a recipe on how to marinate Turkey later. You may also use Pumpkin Spice  in the Pumpkin Puree for more added flavor.





Ingredients


3- 4 Turkey Legs shredded
1 Can of Pumpkin Puree
1 Tablespoon Pumpkin Spice
1 Can Enchilada Sauce
2 Scallion Onions
8-10 Tortillas ( Blue Corn from Trader Joe's is Best or Artisanal Tortillas are good too)
2 Cups Shredded Cheese ( Cheddar, Jack, and Monterey are best, but anything like that will work too)

Directions


1. Preheat oven to 425 degrees. In a medium bowl, combine Turkey and scallions. Season generously with salt and pepper; set aside.  Use Mexican Rub for Turkey Drumsticks and cook until well done.


2.In a blender or Mocajete, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.


In Mocajete you can smash up the spices for the Mexican Rub or Pumpkin Spice

3.  Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish. Bake for 30 minutes.


4.Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
Instructions: Bake in Oven for 30 minutes on 350 degrees.



A Nice accompaniment for this dish would be the Coffee Flan topped with Espresso Bean.
Please check out My Coffee Flan recipe with Espresso Beans coming soon
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