Thanksgiving Leftovers Transformed into Turkey Enchiladas with a Pumpkin Cream Sauce

I am still using up the leftovers from our Thanksgiving feast. Our Thanksgiving Feast You all know how much I LOVE to re-create with my leftovers, and I have a lot of good, tasty “materials” to work with too at the moment. This time, I made turkey enchiladas with a pumpkin cream sauce. The whole meal was re-created from leftovers, and believe it or not, I still have a lot more to go too. We had A LOT of food at our Thanksgiving table.

Enchiladas in general are a great way to use up leftovers, but why not make them festive as well. I had just enough pumpkin puree for this dish, and then I also used up some of the turkey and vegetables to make these very tasty enchiladas. And I served them over some leftover corn and rice I had made earlier. Leftovers re-created and re-purposed. I LOVE IT! 🙂

Turkey Enchiladas with a Pumpkin Cream Sauce

3 cups shredded cooked turkey

1/2 each red, green, yellow and orange bell pepper, diced fine

1 1/2 TBSP garlic

3-4 roasted Hatch peppers or diced green chilies

1 cup pumpkin puree

1 cup heavy whipping cream

2 cups chicken broth

1/2 cup flour

1 tsp cumin2 TBSP fresh sage, chiffonade

cayenne pepper, salt and black pepper to taste

1 cup jalapeno jack cheese, or cheese of choice

12 corn tortillas

olive oil for cooking

2 TBSP butter

Saute the onions, pepper, spices and garlic together in the olive oil for about 2-3 minutes, or until they are tender and the onions are translucent.

Add the turkey and the roasted peppers and combine thoroughly. Continue to cook for an additional 3-5 minutes, then remove from the pan and set aside.

To make the sauce, combine the cream, pumpkin, chicken broth and about 1 TBSP of the fresh sage together.

Once everything is thoroughly combined, whisk in the flour, making sure to get all the lumps out. Add salt and pepper to taste and the butter and continue to cook for about 3-5 minutes, stirring constantly.

Preheat the oven to 375* F or about 190* C.

Spray a 9×13 baking dish with cooking spray. Then add a light layer of the pumpkin cream sauce on the bottom of the pan.

Heat the tortillas in either a little hot oil for about 10-15 seconds, or in the microwave. This is to make them pliable and easier to work with. Lay them one by one in the sauced pan, and add as much filling as the tortillas can hold. Then roll them up. Continue until the pan is full.

When the tortillas are rolled, top them with the cream sauce and sprinkle the cheese on top. Add the rest of the sage as well. If you like them really cheesy, you can add some cheese to the filling before rolling them up too.

Cover tightly with foil and place in the oven to cook for about 30-40 minutes or until the cheese is completely melted and the enchiladas are hot in the center and heated thoroughly.

I served them over rice and corn, and a very leftover veggies as well, and topped them with some avocado slices, green onions and salsa. You can also add sour cream too if you like.

!Desfruitas! You will love these tasty holiday enchiladas, and they are made up entirely from the Thanksgiving leftovers. I LIIIIIIIKE IT!

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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