Pumpkin and Turkey Enchiladas with Cranberry Compote

Name: Pumpkin and Turkey Enchiladas with Cranberry Compote
Yield: 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

PRODUCTS USED IN RECIPE

6" White Corn 5 oz.

Pumpkin and Turkey Enchiladas with Cranberry Compote

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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)

RELATED RECIPE

Sweet Chile Syrup
Pumpkin & Turkey Filling
Cranberry Compote

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