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Crockpot Pumpkin Turkey Enchiladas present an innovative yet comforting take on traditional enchiladas, seamlessly blending the savory taste of ground turkey with the natural sweetness of pumpkin puree. This recipe is a fantastic way to embrace seasonal ingredients while providing a nutritious meal option that the entire family can enjoy. The beauty of using a crockpot lies in its convenience; you can prepare the dish with minimal effort, allowing the flavors to develop and meld together while you go about your day.

Crockpot Pumpkin Turkey Enchiladas

Experience the comforting flavors of Crockpot Pumpkin Turkey Enchiladas, a delightful twist on a classic dish. This easy recipe combines lean ground turkey with pumpkin puree for a nutritious and flavorful meal your family will love. Packed with protein and fiber from black beans and seasoned to perfection with aromatic spices, these enchiladas are perfect for busy days. Enjoy a wholesome dish that embraces seasonal ingredients and brings warmth to your table.
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Ingredients
  

1 lb ground turkey

1 small onion, diced

2 cloves garlic, minced

1 can (15 oz) pumpkin puree

1 can (4 oz) diced green chilies

1 cup black beans, drained and rinsed

1 tsp chili powder

1 tsp cumin

1 tsp smoked paprika

Salt and pepper to taste

8 corn tortillas

2 cups shredded cheese (cheddar or a Mexican blend)

Fresh cilantro, for garnish

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

In a skillet over medium heat, cook the ground turkey with the diced onion until the turkey is browned and the onion is translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.

    In a large bowl, combine the cooked turkey mixture, pumpkin puree, diced green chilies, black beans, chili powder, cumin, smoked paprika, salt, and pepper. Mix until well combined.

      Lightly spray the inside of your crockpot with cooking spray. Begin layering the enchiladas by placing a thin layer of the turkey and pumpkin mixture at the bottom of the crockpot.

        On each corn tortilla, spoon about a generous 1/4 cup of the turkey-pumpkin filling, and sprinkle with a little cheese. Roll the tortilla tightly and place seam-side down in the crockpot. Repeat this process until all tortillas are filled and placed in the crockpot.

          Once all tortillas are rolled and nestled in the crockpot, pour any remaining turkey mixture over the top, and then sprinkle with the remaining shredded cheese.

            Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until the cheese is melted and the enchiladas are heated through.

              Once cooked, gently serve the enchiladas with fresh cilantro sprinkled on top and a dollop of sour cream or Greek yogurt if desired.

                Prep Time: 15 minutes | Total Time: 5-6 hours | Servings: 4-6