Turkey, Pumpkin and Swiss Chard Enchiladas Verdes

Posted by on November 23, 2012 in Chicken, Karista's Kitchen, Kid Friendly | 39 comments

Turkey, Pumpkin and Swiss Chard Enchiladas Verdes
Turkey Enchiladas Verdes

Many thanks to my Suzie Q who donned an apron and held the plate for this picture. :)

Enchiladas seemed the perfect dish for my leftover Thanksgiving turkey this year.  Combined with the lone pumpkin left on my kitchen counter and some fresh Swiss chard from a local farm, Turkey Enchiladas Verdes is our follow-up feast.

I know you’ll be giving thanks this post is short and sweet. I realize I’ve gone long the last few posts.  I’m terribly chatty in person but rarely on paper. ;)

Off to help decorate the family Christmas tree, while we watch Elf (one of our favorite Christmas movies) and eat Turkey Enchiladas Verdes!

Wishing you all a most delicious Holiday Season.

Loads of Love,

Karista

Turkey Enchiladas Verdes with Roasted Pumpkin and Swiss Chard

This recipe can be as simple or as complex as you’d like.  If you’re in a pinch for time use your favorite jarred Salsa Verde, about 2 cups (I completely adore Frontera Brand).  If you prefer to make your own, I’ve included the recipe.

It appears a lengthy recipe, but it’s really very simple.  I’ve been a bit wordy and tried to write the directions in stages.  To keep things as simple as possible.

This also makes a fabulous vegetarian Pumpkin and Swiss Chard Enchiladas Verdes.  If for some reason you really are tired of turkey.

Serves 4-6

Ingredients

For the Salsa Verde:

2 cans tomatillos

½ cup diced onions

2 cloves garlic, minced

½ cup chopped fresh cilantro

1 jalapeno, roasted and seeded

½ cup water or chicken broth if needed

Salt to taste

For the Enchilada filling:

2-3 cups chopped roasted turkey

1 sugar pie pumpkin

1 small bunch Swiss chard, washed and trimmed of stalks and coarsely chopped

1 small white onion, chopped

½ cup chopped fresh cilantro

½  teaspoon ground cumin

½  teaspoon ground coriander

Salt and pepper to taste

1-2 cups shredded Jalapeno Jack cheese

10-12 corn tortillas

Chopped green onions for garnish

For the Crema:

1 cup sour cream

1 lime juiced

¼ teaspoon ground coriander

¼ teaspoon ground cumin

1/4 teaspoon cinnamon

Salt and pepper to taste

Whisk together all ingredients and set aside.

To prepare the Salsa Verde

Place the tomatillos in a blender or food processor and puree.

Add a little oil to a medium sauce pan over medium heat and sauté the onions and garlic until wilted.

Stir in the pureed tomatillos, cilantro and jalapeno and let it simmer on low for about five minutes, adding water or chicken broth if necessary.  Set aside while preparing the enchiladas.  Reserve ½ cup to top the enchiladas.

To Roast the Pumpkin:

Preheat the oven to 400F.  Slice the stem section off the squash first and then slice the squash in half (very carefully).  Scoop out the seeds.

Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan.   Bake for about 20-30 minutes or until the squash is tender and skins are a little toasted.  You will want the pumpkin a little firmer than if you were roasting for a pie.

Once the pumpkin has cooled, peel it and slice it or crumble into pieces.

To Sauté the Swiss Chard in a large skillet over medium heat with just a bit of oil.  Once it has wilted, but not watery, transfer the wilted chard to a large bowl.  Mix in the turkey, chopped onion, chopped cilantro, cumin, coriander and 1 cup of shredded cheese.  Season to taste with salt and pepper.

Pre-heat the oven to 350F.

Heat the tortillas in a stove top steamer, or use the steamer function on a rice cooker or you can always pop the tortillas one or two at a time into the microwave for about 10 seconds.  You need the tortillas soft so they will roll and not tear.  Keep the tortillas covered and warm until you use them.  If they firm up, steam or microwave a little more.

Ladle a little sauce in the bottom of a 9×13 baking dish.  Take a tortilla and fill one end with a few pieces of pumpkin, a spoonful of filling and roll. Continue this until your baking dish is full or you’ve run out of tortillas.

Ladle a cup or so of Salsa Verde over the enchiladas.  Then ladle the crema over the salsa verde.  Sprinkle the remaining shredded cheese over the crema and bake for about 20 minutes or until the enchiladas are heated through.  Let them cool for a few minutes and then garnish with green onion and serve.

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39 Comments

  1. I love this

    • Thank you Alberto. Happy Christmas!

  2. This is definitely not boring leftovers! Your enchiladas look fresh and delicious. I always enjoy your posts Karista — the short ones AND the long ones! Happy holidays to you and your family!

    • Thank you Barb! And so glad you enjoy my posts… Even the long ones :). I too completely enjoy your posts and love all the tales about your darling ponytails. Happy Holidays to you and yours. Such a magical time of year!

  3. These look delicious. I NEVER tire of turkey, we eat it all year as well! Have a great time today decorating and watching Elf. (It’s one of our favorites too…Pete worked on it!) Enjoy! xoxo

    • Oh wow! Every time we see a stunt man in a movie I always wonder if its Pete. My husband would love to meet him one day. He thinks Pete has the coolest job. :) Have a wonderful weekend Kelley! Hugs!

  4. I sounds like you are going to have a delicious meal after decorating. I love enchiladas and yours sound terrific.

    • Thanks so much Karen. My family loves all Mexican food so this was fun and delish all at the same time. My family draws out festivities as long as they can. :)

  5. Don’t stop being chatty – I love it!
    This was our first Thanksgiving at home in about 4 years, and it was a small turkey…I’ve promised the leftovers already, but this goes into the file for Next Time :D

    • You are too sweet! I’m telling my two sassy girls you said this :) Did you see your darling grandson? How fun Christmas will be this year! I do miss having little ones around during the holidays. Have a lovely weekend!

      • He and my daughter came down Tuesday to spend a night, then went back. She and her Hubby do a Friends Feast at their place every year, since Joey works overnights and the drive down and back would just be too much.
        The Cousins had quite a time, needless to say! Christmas will be a joy… :D

  6. We seem to use chicken as much as you do turkey. Can’t believe it is time to decorate the Christmas tree already! What a fantastic meal you are going to enjoy while watching your movie and decorating your tree.
    Have a beautiful weekend.
    :-) Mandy xo

    • How time flys Mandy! I feel as if I just put the Christmas decorations away last week. My youngest calls enchiladas fun food, so it seemed a good choice for today. We are holiday movie watching fanatics lol! Let he holiday movie viewing commence! Have a lovely weekend Mandy :)

  7. Now, our Thanksgiving was a while back, so I’ll have to roast one up.. just so I can make these! Love that the Christmas season has “officially” begun! xx

    • Smidge I make these with chicken too. :) And sometimes just winter squash and Swiss chard. Have a fabulous Christimas Season!

  8. Have fun decorating your tree Karista! It’s a perfect day to stay in and these leftovers sound delicious :)

    • We had a great day Alyssa. It was so nice to just chill, decorate the tree and hang out. A much needed hang out day. :)

  9. I love the pumpkin and chard combination – I have some squash and chard leftover in the fridge right now – so I can make this right away. Happy Thanksgiving!

    • :) Hope you love it! Often I make this with just winter squash and chard too. And sometimes I use chicken. Happy Holidays!

  10. I don’t think there are many foods that aren’t even better as enchiladas. :) Happy Thanksgiving!

    • I agree Emmy! These are also fabulous with just the pumpkin and chard. Mexican cuisine just makes me happy. :)

  11. I will never tire of turkey, but this looks like a tasty way to use it!

    • Thank you! It was fun and delicious :)

  12. We usually can only find turkey here round Christmas time Karista :)

    • Wow, then I bet it’s really a treat. :) Enjoy! Happy Holidays Tandy!

  13. got to love enchiladas and this one looks fantastic!!

    • Thanks Bryan. I love anything Mexican cuisine. It just makes me happy. Like your Cider Braised Chicken!

  14. I could eat turkey every week for the rest of my life. Oh wait. I have fourteen turkeys in my freezer. I will be eating turkey for the rest of my life. Keep on comin’ with the turkey recipes!

    • Hahaha! No way! You have 14 turkeys in your freezer? Making a turkey and winter veggie soup today. Doesn’t sound the least bit glamorous but I have a frig full of parsnips, turnips and carrots so it’s all going in the soup. Merry Christmas my friend!!

  15. OMG! Are enchilladas that big legal??? And all those healthy ingredients? How can they possibly taste good? :)
    This is definitely on my list. YUM!
    :)
    Valerie

    • Actually I think they looked bigger than they were. LOL! Yes, definitely healthy and really delicious. Thanks for stopping by!!

  16. Hi Karista, Happy Belated Thanksgiving to you and the family! Loving this fellow Turkey love from the folk in the northern hemisphere. Being an Aussie gal I’m always slightly jealous that we don’t get to celebrate with Halloween and Thanksgiving ;) Plus you do those dinners down Mexico way and your saucy suppers so well!

    • Thanks Alli! You always make me giggle!! You must have been a theatre major before you became a Chef. Happy Holidays :)

  17. Mmm, love the look of these enchiladas, Karista! I’m inspired now to make turkey year round. We normally roast ducks on Thanksgiving since my family prefers dark meat, but this year I did a turkey and it was terrific. I like that you roast them regularly for lots of different dishes.

    I hope you enjoyed a warm, wonderful Thanksgiving with your family! And I need to see Elf soon – definitely a favorite.

    • Oh I love roast duck! Because you prepare lots of duck, your turkey must have been fabulous. :) Duck isn’t an easy bird to prepare. We had a lovely Thanksgiving and now on to celebrating Christmas. Wishing you and yours a beautiful holiday season Hannah!

  18. One of my fav dishes is spinach and butternut stuffed canneloni so I feel like this is the Mexican (and healthier) version of that dish. YUM, as usual. I love watching Elf but I usulaly save it for Christmas Day since Mr. ST doesn’t like to watch it more than once every holiday season. I still love him.

    • Christine, Ranger Craig usually doesn’t watch it more than once a season either. The girls watch it several more times when he’s in his office or not in the family room. LOL! Love the spinach and butternut squash stuffed canneloni! Ok, that sounds delish! Wishing you a magical holiday season :)

  19. This looks delicious and very doable. We substitute ground turkey year round but I have to say I rarely roast a leg or breast other than at Thanksgiving. I think it’s very healthy though to switch out the chicken now and again for turkey. I’ll change my ways.

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