pumpkin enchiladas.


i had a bunch of leftover turkey from thanksgiving and a large half-full can of libby’s pure pumpkin in my fridge so i made up this autumn-inspired mexican recipe.  while these are reminiscent of thanksgiving, they would be delicious to make any time of year.


  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • one 10 oz can of red enchilada sauce
  • 2 cups of canned pure pumpkin
  • 10 ounces turkey, cooked & chopped
  • large bunch of cilantro, chopped
  • whole bottle generous amount of cumin
  • chili powder
  • cock sauce
  • salt & pepper
  • 1/2 cup cheese, grated
  • 5 ounces 0% greek yogurt
  • 1 avocado, sliced


1. spray a pan with EVOO cooking spray and sauté the onion & garlic until the onion softens.


2. add 10 oz can of enchilada sauce.


3. add 2 cups of pure pumpkin, give or take.



4. proceed to dump copious amounts of cumin into the sauce. seriously.. i probably put close to 3 tablespoons in.


5. spice things up with the cock sauce~as much as you can handle!


6. add the chopped turkey.  if you want to keep it vegan~leave it out.



7. preheat your over to four hundo.


8. chop up your cilantro and throw it in the sauce.


9. at this point i thought it would be a pretty good idea to add chili powder, so i did. just a touch.


10. heat up five large corn tortillas in the microwave so they get soft~try to get some that are 75 calories/15g carbs each.



11. smear a base of the sauce on a 8×8 or 9×9 pan to prevent the enchiladas from sticking to the bottom.


12. fill each tortilla with about 1/5 of the filling.


13. roll the tortilla up and place in the pan.  repeat 5 times.  don’t worry if the tortillas crack~very typical of corn enchiladas.


14. smother any remaining sauce on top of the enchiladas.


15. sprinkle the cheese on top of the enchiladas~leave out if you would like to keep these vegan.


16. bake the enchiladas, uncovered, for about 10 minutes~just until the cheese is bubbly.



17. garnish each enchilada with 1 oz of 0% greek yogurt~my favorite is oikos.


18. for some healthy fat, add 1/5 of an avocado to the top of each enchilada as well.


19. serve and eat!


recipe makes 5 servings.

nutrition stats per serving: 305 calories, 29g carbs, 23g protein, 13g fat

the avocado adds 50 calories, 3g carbs and 5g fat~if you are aiming for a body for life balanced meal, skip the avocado and you will be at 255 calories, 26g carbs, 22g protein and 8g fat

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{ 10 comments… read them below or add one }

hayleycepeda December 10, 2009 at 7:02 am

I definitely plan on making these someday soon…I think even the husband will enjoy! :)


danica February 19, 2010 at 3:22 pm

I was wondering how I missed this recipe, then, I realized ohhhh Thanksgiving, um, ya I was in the middle of the ocean on a broke down ship ;) LOL YUM ~ J – so creatively delicious. I need to try these the next time I have some turkey to use up.


Salah March 9, 2010 at 7:12 am

HOly YUM!!! Those sound amazing! I will def have to give these a try when Lent is over so i can have cheese again!


hayleycepeda April 19, 2010 at 12:49 pm

These are all ready to go in the oven for when I get home from class tonight. They look DELICIOUS!!! Also, I am eating chickpeas+cottage cheese+bell peppers+ranch dressing almost everyday now. SOOO GOOD!!! Janetha=genius. :)


Fueling for Fitness July 21, 2010 at 11:12 am


I came here through a link off HEAB’s site and started browsing your recipe page. :)

This looks delicious – kind of laughing though that you refer to Sriracha as “cock sauce”.

I know, I know… I need to grow up!



Maren September 17, 2010 at 1:51 pm

I just wrote this down Janetha! and I’m making it for dinner tonight! YUM! Thanks!


michelle October 15, 2010 at 10:08 pm

Corn tortillas don’t usually crack, if you heat them the proper way. On a grill:)
loved the recipe.!



Amber K October 25, 2010 at 3:15 pm

This looks so good! (well with beans instead of turkey, teehee)

But, am wondering what would make a good side dish. Maybe some brown rice topped with salsa?


Renee {Eat.Live.Blog} November 14, 2013 at 1:21 pm

This is so creative, I can’t wait to try it! I also included it in my Pumpkin Recipe Roundup on my blog :)


Janetha November 14, 2013 at 2:32 pm

thank you!


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