TURKEY MASHED POTATO CHIMIS

Turkey Mashed Potato Chimis image

A little creative recycling will take your post-holiday morsels from boring to brilliant. A homemade sauce of pumpkin puree and chipotle peppers gives these delicious chimis a spicy-sweet finish.-Sherri Gordon, Olmsted Falls, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

4 medium potatoes, peeled and cut into 1/2-inch cubes
1/4 cup butter, cubed
1/4 cup half-and-half cream
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups cubed cooked turkey breast
2 cups shredded Monterey Jack cheese
12 flour tortillas (8 inches), warmed
5 tablespoons butter, melted
CHIPOTLE PUMPKIN SAUCE:
1 cup canned pumpkin
1 teaspoon minced chipotle pepper in adobo sauce
1 cup salsa
1/2 cup shredded Parmesan cheese
1/2 cup heavy whipping cream

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Mash potatoes with butter, cream, salt and pepper. Stir in the turkey and cheese., Brush tortillas with melted butter. Place 2/3 cup potato mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in two greased 13x9-in. baking dishes. Brush with leftover melted butter. , Bake, uncovered, at 375° for 35-40 minutes or until edges are lightly browned., In a small saucepan, combine the sauce ingredients; heat through (do not boil). Drizzle over chimichangas before serving.

Nutrition Facts : Calories 467 calories, Fat 23g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 629mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.