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Turkey Enchiladas with Poblanos & Pumpkin
...in your mind.
Turkey Enchiladas with Poblanos & Pumpkin

Turkey Enchiladas with Poblanos & Pumpkin

Serves 4 - Talk about a delicious remix – turkey, roasted poblanos and pumpkin puree in the sauce. #leftoversrule

Ingredients

  • 2 tablespoons olive oil
  • 3 Poblano peppers
  • 1/2 onion, diced
  • 1 garlic clove, sliced
  • 1 cooked turkey thigh, diced
  • 1 cup heavy cream
  • 1 cup pumpkin puree
  • 1/4 cup chicken broth
  • 6 white corn tortillas
  • 1 cup Monterey Jack cheese, shredded

Directions

  1. Preheat hot grill, keep it on for later too
  2. Blacken poblano skins under hot grill, wipe off skin with kitchen paper, de-seed and dice
  3. Preheat oil large skillet to medium heat, cook onion for 2 minutes, add Poblano’s and garlic cook for 2 more minutes
  4. Add turkey to skillet, cook for 3 more minutes
  5. Whisk cream and pumpkin, pour 1/2 of mixture into large oven proof dish
  6. Soak tortillas for 30 seconds in broth
  7. Divide mixture into 6 tortillas evenly and roll
  8. Sprinkle over cheese and then evenly pour over the remaining sauce
  9. Grill for 10 minutes, serve
Turkey Enchiladas with Poblanos & Pumpkin

Turkey Enchiladas with Poblanos & Pumpkin

Serves 4 - Talk about a delicious remix – turkey, roasted poblanos and pumpkin puree in the sauce. #leftoversrule

Ingredients

  • 2 tablespoons olive oil
  • 3 Poblano peppers
  • 1/2 onion, diced
  • 1 garlic clove, sliced
  • 1 cooked turkey thigh, diced
  • 1 cup heavy cream
  • 1 cup pumpkin puree
  • 1/4 cup chicken broth
  • 6 white corn tortillas
  • 1 cup Monterey Jack cheese, shredded

Directions

  1. Preheat hot grill, keep it on for later too
  2. Blacken poblano skins under hot grill, wipe off skin with kitchen paper, de-seed and dice
  3. Preheat oil large skillet to medium heat, cook onion for 2 minutes, add Poblano’s and garlic cook for 2 more minutes
  4. Add turkey to skillet, cook for 3 more minutes
  5. Whisk cream and pumpkin, pour 1/2 of mixture into large oven proof dish
  6. Soak tortillas for 30 seconds in broth
  7. Divide mixture into 6 tortillas evenly and roll
  8. Sprinkle over cheese and then evenly pour over the remaining sauce
  9. Grill for 10 minutes, serve