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Pumpkin Enchiladas


INGREDIENTS

  • Enchiladas
  • 1 T olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
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DIRECTIONS

  • 1. Preheat oven to 350 degrees. Spray a baking dish with oil.
  • 2. Saute the onion and garlic in olive oil for 2 minutes. Transfer to a medium bowl.
  • View More


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Pumpkin Enchiladas
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Free From
  • Peanut
  • Gluten
  • Nut
  • Dairy
  • Soy
  • Fish
  • Egg
  • Shellfish
  • Sugar
INGREDIENTS
  • Enchiladas
  • 1 T olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 lb ground turkey (I prefer thigh meat)
  • 2/3 c pumpkin puree
  • 1/4 c chopped cilantro
  • 1 T lime juice
  • 1 t ground cumin
  • 1 t ground coriander
  • 1/2 t salt
  • 8 fresh corn tortillas
  • Salsa topping
  • 1 c salsa
  • 1/2 c water
  • 1 t chile powder
  • 1 t ground cumin
DIRECTIONS
  • 1. Preheat oven to 350 degrees. Spray a baking dish with oil.
  • 2. Saute the onion and garlic in olive oil for 2 minutes. Transfer to a medium bowl.
  • 3. Brown the turkey and add to the onion mixture. Stir in the pumpkin, cilantro, lime juice, cumin, and coriander.
  • 4. Divide the turkey-pumpkin mixture evenly among 8 tortillas and place them seam side down in the baking dish.
  • 5. In a small bowl, combine the salsa, water, chile powder, and cumin. Pour over the tortillas.
  • 6. Bake for 20-25 minutes. Garnish with chopped cilantro and diced avocado.
 
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