Harvest 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.
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.