A hearty & comforting main dish! These Harvest Turkey Enchiladas with Paleo Pumpkin Enchilada Sauce will warm you from head to toe.
Harvest Turkey Enchiladas with Paleo Pumpkin Enchilada Sauce
I don’t really know what else to say but yeahhhhh… I went there. Or more like we went there. This one is another Miss AK & J mashup, and I have to say I’m duuuurn proud of us.
About once every few weeks I ask J what he’s craving. Sometimes, I just make what he wants on the weekend, for our lunches, it varies. But last week, he said he was craving some Mexican food. And I was like OMG, enchiladas, and he was like OMG, yeah! And I was like OMG, let’s put pumpkin in it. And BAM. Blogworthy. Promise we don’t talk like valley girls at home.
I had some sweet potato, cabbage and kale lying around and decided to run with the whole harvest theme, and I have to say these enchiladas are a fall staple. You’ll see that this recipe serves 8 people. When I made this I was surprised to see how far the filling stretched. I thought – why not make this a large batch recipe for 8 people for when you have to feed a crowd?! I know you guys need some entertaining ideas. BUT, you can absolutely just half the recipe if you need to feel fewer people.
LET’S GET TO IT!
WHAT YOU’LL NEED (increments below in the printout):
Olive oil
Sweet potatoes
Onion
Bell pepper
Ground turkey
Garlic
Purple cabbage
Kale
Tortillas
Tomato sauce
Pumpkin puree
Apple cider vinegar
Chili powder
Cumin
Garlic powder
Optional: Pepper Jack cheese or nutritional yeast and fresh cilantro for topping
WHAT YOU’LL DO:
Preheat the oven to 400 degrees.
Begin by washing, peeling and cubing the sweet potatoes. Place them into a large skillet with about 1 teaspoon of the olive oil and a few tablespoons of water. Allow these to steam, stirring occasionally, for about 10-15 minutes.
Meanwhile, finely chop the cabbage. Dice the onion and bell pepper and mince the garlic. Set the vegetables aside.
For the Pumpkin Enchilada sauce, add 1 teaspoon of the olive oil along with 1 and 1/2 teaspoon of chili powder, the garlic powder and 1/2 teaspoon of cumin to a saucepan. Toast for 1 minute before adding the apple cider vinegar, tomato sauce, pumpkin and water to the pot. Bring to a boil, cover and turn the mixture to the simmer. Let it cook until the meat mixture is finished, about 10-15 minutes.
When the sweet potatoes have cooked, remove them from the pan, add the remaining oil, and add the onions and peppers. Let them saute for about 5 minutes before adding the turkey, garlic and remaining chili powder and cumin. When the turkey has browned, add the cabbage and cook for 3-4 minutes.
Add the kale and let it reduce for about 3 minutes, and turn the burner off. Add the sweet potatoes and mix well. Take the enchilada sauce off the heat, as well.
Scoop a bit of the mixture into each of your tortilla shells and wrap. Place seam side down in a casserole dish sprayed with olive oil. You may need two casserole dishes depending on the size of yours.
When all of the tortillas have been filled, evenly pour the sauce over the dishes and place in the oven for 20 minutes. Remove, and if you’re adding cheese, do so now. If you added cheese place back into the oven for 5-10 minutes, or until the cheese is bubbly.
Let this cool for a bit before serving up! Enjoy!
xoxx,
Miss AK
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PrintHarvest Turkey Enchiladas with Paleo Pumpkin Enchilada Sauce
This is a large batch recipe that feeds 8 people! It’s amazing for a crowd and re-heats well. If you need to feed fewer people, simply halve the recipe.
- Yield: 8 1x
Ingredients
- 1 Tablespoon olive oil
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, diced
- 1 sweet bell pepper, diced
- 1 lb. ground turkey – I used 90% lean
- 2 garlic cloves, minced
- 3 c. chopped, purple cabbage
- 3 c. chopped kale
- 3 + 1/2 teaspoons chili powder, divided
- 1 + 1/2 teaspoons cumin, divided
- 16 Tortillas
- 1 16oz. can tomato sauce
- 1/2 cup pumpkin puree
- 1/4 cup water
- 1 + 1/2 Tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- Optional: Pepper Jack cheese (about 1/2 cup shredded) or nutritional yeast and fresh cilantro for topping
Instructions
- Preheat the oven to 400 degrees.
- Begin by washing, peeling and cubing the sweet potatoes. Place them into a large skillet with about 1 teaspoon of the olive oil and a few tablespoons of water. Allow these to steam, stirring occasionally, for about 10-15 minutes.
- Meanwhile, finely chop the cabbage. Dice the onion and bell pepper and mince the garlic. Set the vegetables aside.
- For the Pumpkin Enchilada sauce, add 1 teaspoon of the olive oil along with 1 and 1/2 teaspoon of chili powder, the garlic powder and 1/2 teaspoon of cumin to a saucepan. Toast for 1 minute before adding the apple cider vinegar, tomato sauce, pumpkin and water to the pot. Bring to a boil, cover and turn the mixture to the simmer. Let it cook until the meat mixture is finished, about 10-15 minutes.
- When the sweet potatoes have cooked, remove them from the pan, add the remaining oil, and add the onions and peppers. Let them saute for about 5 minutes before adding the turkey, garlic and remaining chili powder and cumin. When the turkey has browned, add the cabbage and cook for 3-4 minutes.
- Add the kale and let it reduce for about 3 minutes, and turn the burner off. Add the sweet potatoes and mix well. Take the enchilada sauce off the heat, as well.
- Scoop a bit of the mixture into each of your tortilla shells and wrap. Place seam side down in a casserole dish sprayed with olive oil. You may need two casserole dishes depending on the size of yours.
- When all of the tortillas have been filled, evenly pour the sauce over the dishes and place in the oven for 20 minutes. Remove, and if you’re adding cheese, do so now. If you added cheese place back into the oven for 5-10 minutes, or until the cheese is bubbly.
- Let this cool for a bit before serving up! Enjoy!
this looks great Allie! perfect for fall entertaining 🙂 for some reason I was craving enchilada’s the other day! these would def satisfy my cravings! love it!