Turkey Enchiladas with Pumpkin Chipotle Sauce

Total Time: 30 minutes
Serves: 8 - 10
Turkey Enchiladas with Pumpkin Chipotle Sauce
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  • 1 15-oz can pumpkin puree
  • 1 8-oz can tomato paste
  • 1 tbsp minced chipotle pepper in adobo sauce
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 2 cups chicken stock/broth
  • 4 cups shredded turkey meat
  • 4 green onions, diced
  • 8-10 corn tortillas
  • 2 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup cohita cheese, or other fresh Mexican cheese
  • salt and pepper, to taste


  1. Preheat oven to 375F.
  2. In a large saucepan, combine pumpkin puree, tomato paste, chipotle, garlic, cumin and chicken stock. 
  3. Stir well and bring to a simmer.
  4. Cook for 10 minutes to allow flavors to meld.
  5. In a medium bowl, combine turkey and green onions.
  6. Add 1/2 cup of the mozzarella cheese and season with salt and pepper.
  7. Set aside. Wrap tortillas in a clean, damp dishtowel and microwave for 40 seconds, or until warm (you can also steam them).
  8. Spread about 1 cup of sauce in the bottom of a 9×13-inch baking dish.
  9. Working with one tortilla at a time, roll a scant 1/2 cup of turkey mixture up in each, then place the tortillas seam-side down in the baking dish.
  10. You should be able to fit 8-10 tortillas in the dish, depending on how much filling you put in each one and how large your tortillas are.
  11. Cover tortillas with all remaining sauce.
  12. Sprinkle mozzarella cheese evenly over the top of the sauce.
  13. Crumble cojita cheese and sprinkle evenly over mozzarella.
  14. Bake for 25 minutes, until cheese is golden brown.
  15. Serve immediately.
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