![['Close-up of Harvest Turkey Enchiladas topped with green cilantro and cheese.', 'Side view of Turkey Enchiladas drizzled with pumpkin enchilada sauce.', 'Juicy Harvest Turkey Enchiladas with colorful vegetables and sauce.', 'Plate of enchiladas featuring ground turkey, sweet potato, and vibrant toppings.']](https://timetocooks.com/wp-content/uploads/2026/08/harvest-turkey-enchiladas_1_U1-300x300.webp)
Harvest Turkey Enchiladas with Paleo Pumpkin Enchilada Sauce
Enjoy these hearty, paleo-friendly turkey enchiladas topped with a flavorful pumpkin sauce, perfect for a nutritious and satisfying meal.
Ingredients
Vegetables
- 1 Tablespoon olive oil
- 2 medium sweet potatoes peeled and diced
- 1 medium onion diced
- 1 sweet bell pepper diced
- 3 c. chopped purple cabbage
- 3 c. chopped kale
- 2 garlic cloves minced
- 1 16oz. can tomato sauce
- 0.5 cup pumpkin puree
- 0.25 cup water
- 1.5 Tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 3.5 teaspoons chili powder, divided
- 1.5 teaspoons cumin, divided
- 0.5 teaspoon cumin
- 0.5 teaspoon cumin
- 0.5 teaspoon cumin
- 0.5 teaspoon cumin
- 1 teaspoon garlic powder
- 0.5 cup pumpkin puree
- 0.25 cup water
- 1 can tomato sauce
- 1 Tablespoon apple cider vinegar
- Optional Pepper Jack cheese or nutritional yeast and cilantro for topping
Instructions
- Preheat oven to 400°F (200°C).
- Cook sweet potatoes until tender, then set aside.
- Prepare pumpkin enchilada sauce by toasting spices, then simmer with tomato sauce, pumpkin, and water.
- Sauté onions and peppers, add turkey, then cabbage and kale; mix with sweet potatoes.
- Fill tortillas with mixture, roll, and place in a sprayed casserole dish. Cover with sauce.
- Bake for 20 minutes, add cheese if desired, then bake an additional 5-10 minutes until bubbly.
Notes
For extra flavor, top with cheese or cilantro after baking.