University of Idaho - I Banner
students walk on University of Idaho campus

Visit U of I

Learn about the many reasons the University of Idaho could be a perfect fit for you. Schedule Your Visit

Parents on campus during orientation

Homecoming Oct. 14 - 21

Join other Vandal families for a week of celebration and Vandal traditions. View Calendar

campus full of students

U of I Retirees Association

UIRA has a membership of nearly 500 from every part of the University. Learn about UIRA

Vandal Turkey Pumpkin Enchiladas

Simple and satisfying, enchiladas are the perfect solution for Thanksgiving leftovers! Move over turkey sandwich; there’s a new day after favorite.

From the Kitchen of Taylor Dunne and Sadie Reed

Servings: 6 enchiladas
Serving Size: 1 enchilada


INGREDIENTS

Filling

  • 3 cups shredded turkey, cooked
  • 1 cup canned tomatoes, diced
  • ¼ white onion, minced
  • 1 clove garlic, minced
  • 4 cups spinach
  • ½ cup cotija cheese
  • Salt and pepper, to taste

Sauce

  • One can (15 oz.) pumpkin puree
  • 1 jalapeno, minced, seeds removed
  • 3 cloves garlic, minced
  • 1 cup chicken stock
  • 1/3 cup sour cream
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ lime, juiced
  • 1 teaspoon oregano
  • 1 ½ tablespoons siracha
  • Salt and pepper, to taste

Other

  • 6 large tortillas (gluten free tortillas can be substituted)
  • ½ cup Mexican style blend cheese, shredded (to top, optional)
  • ¼ cup cilantro, chopped (to top, optional)
  • ½ lime (to top, optional)

DIRECTIONS

1. Preheat oven to 350oF.
2. In a medium size pan, sauté onion and garlic over medium heat for 5-7 minutes, until golden brown.
3. Turn off the heat and add the rest of the filling ingredients to the pan. Mix until well combined. Set aside and let cool.
4. For the sauce, sauté the minced jalapeño and garlic in a small pan over medium heat. Sauté for about 5-7 minutes, or until the garlic is golden brown.
5. Add the sautéed jalapeño, garlic and the remaining sauce ingredients to a blender or food processor. Blend until smooth.
6. Fill each tortilla with ½ cup of the filling and roll.
7. Arrange the rolled enchiladas in a 9”x13” baking pan. Evenly cover with the pumpkin sauce and shredded Mexican blend cheese. Bake for 30-35 minutes uncovered.
8. Let cool for ten minutes prior to serving. Top with chopped cilantro and lime wedge, if desired.


Nutrition Data (per serving):
Serving size: 1 enchilada
Calories: 287
Carbohydrates: 34.5g
Dietary Fiber: 4.9g
Sugars: 6.5g
Fat: 9.4g
Saturated Fat: 4.6g
Trans Fat: 0g
Sodium: 929mg

Vandal Turkey Pumpkin Enchiladas
Vandal Turkey Pumpkin Enchiladas
Vandal Turkey Pumpkin Enchiladas Group
Taylor Dunne and Sadie Reed

Contact Us

Advancement Services

Physical Address:

1150 Blake House
University of Idaho
Moscow, ID 83844-3302

Mailing Address:

875 Perimeter Dr MS 3302
Moscow, ID 83844-3302

Phone: 208-885-2072

Email: advserv_it@uidaho.edu