Pumpkin and Turkey Enchiladas with Cranberry Compote


PRODUCTS USED IN RECIPE

6" White Corn 5 oz.
Pumpkin and Turkey Enchiladas with Cranberry Compote

Original Recipe Serves 12

INGREDIENTS

24 Mission® 6" White Corn Tortillas (10600)  
1 batch Pumpkin & Turkey Filling  (see Related Recipe) 
1 batch Cranberry Compote  (see Related Recipe) 
Goat Cheese , crumbled 
 Mexican Créma for garnishing 

DIRECTIONS

1.) Steam or microwave the Mission® corn tortillas to make them pliable. Fill each tortilla with 1/3 cup of the Pumpkin & Turkey Filling. Roll and place seam side down in serving dish. (Can be prepared in advance, two enchiladas per serving, kept refrigerated and heated to order.)

2.) Top enchiladas with 1/4 cup of the warm Cranberry Compote. Garnish with crumbled Goat Cheese and Créma Mexicana.

Recipe Using Same Product(s)

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