Recipe for smoky pumpkin and brown rice enchiladas (with or without leftover turkey)
'Tis the season for leftovers, and there's no better way to bundle up your leftovers than in a batch of quick and easy enchiladas. I used leftover pumpkin puree and leftover brown rice to make these vegetarian enchiladas for lunch on the day after our Canadian Thanksgiving feast. If you have a few slices of turkey, shred them up a bit and tuck them inside. Stuffing and mashed potatoes instead of brown rice? Go for it. Corn tortillas instead of whole wheat? Yes, indeed. Top the whole pan with red or green enchilada sauce from the pantry, and plenty of cheese, and nobody will complain about having to eat leftovers.
Smoky pumpkin and brown rice enchiladas (with or without leftover turkey)
Serves 6; can be multiplied.
1-1/4 cups cooked brown rice
15 oz canned pumpkin puree
1/2 cup peach salsa, or any favorite salsa
1/2 cup nonfat cottage cheese
1-1/2 tsp ground chipotle powder
Juice of 1/2 lime
2 Tbsp chopped fresh cilantro
2 cups shredded leftover cooked turkey (optional)
Kosher salt and fresh black pepper, to taste
13-oz can mild enchilada sauce
6 8-inch whole wheat tortillas (use corn tortillas for gluten-free)
1 cup grated or shredded Monterey Jack, Mexican blend, or Cheddar cheese (I like reduced-fat four-cheese Mexican blend)
Optional garnishes: diced avocado, sour cream, chopped cilantro, salsa.
Preheat oven to 375°F.
In a large mixing bowl, stir together the rice, pumpkin puree, salsa, cottage cheese, chipotle powder, lime juice, and cilantro. If you're adding leftover turkey, do it now. Taste the mixture and add salt and pepper as needed.
In a rectangular casserole dish approximately 9x13 (or smaller, or square, whatever you've got), spread 2 tablespoons of the enchilada sauce in a thin layer.
On the countertop, set out one tortilla. Arrange a big blob of filling (at least 1/4 cup, or more) in a log shape along the end nearest you, and roll the tortilla around the filling. Place seam side down at one end of the casserole dish. Repeat with remaining tortillas and filling.
Pour the rest of the enchilada sauce evenly over the tortillas, and top with all of the grated cheese. Cover the casserole with aluminum foil.
Bake for 25 minutes. Then, remove the foil, and bake, uncovered, for an addition 10-12 minutes, until the cheese is melted and slightly bubbly.
Serve hot, with optional garnishes.
More ideas for filling tortillas:
Slow cooker Sloppy Joe beef quesadillas
Black bean and shrimp quesadillas
Quick and easy black beans and rice
Turkey, kale and cheese quesadillas
Grilled chicken, avocado and peach salsa quesadillas
Other recipes that use these pantry ingredients:
Pumpkin and black bean enchiladas with goat cheese sauce, from In Good Taste
Pumpkn and chorizo baked taquitos, from Mountain Mama Cooks
Turkey enchiladas with pumpkin chipotle sauce, from Baking Bites
Burritos with Spanish rice and black beans, from FatFree Vegan Kitchen
Chicken or turkey tortilla soup, from Laylita's Recipes