Pumpkin mush.

It's "Pumpkin Week II". Yeah, I totally went there. ANOTHER week of pumpkiny goodness. This week, I'm thinking outside the soup and chili box. There are some weird recipes this week.

Like this one that I attempted to convert to the crock pot.

"Spicy Enchiladas with Pumpkin Sauce" ( 6 quart pot)

~2 c shredded turkey (I used some that I'd frozen that was leftover from the "Apple Cider Turkey" I made last month)
~salt and ground pepper
1 can (15 ounces) pumpkin puree
4 cloves garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
2 1/2 c water
8 corn tortillas
1 1/2 cups shredded sharp cheddar

Season turkey with salt and pepper and set aside.
Mix pumpkin, garlic, jalapeno, chili powder, and water in large bowl.
Puree mixture. (I used our Magic Bullet and did it in batches.)
Create layers of tortillas and turkey mixture.
Pour pumpkin mixture on top.
Cover and cook on low for 4 hours.
Sprinkle cheese on top.
Cover and cook for about 30 more minutes or until cheese is melted.

4 servings.

This is another one of those recipes that ended up looking like vomit, but tasted really good. Spicy. Pumpkiny. I just wish the tortillas hadn't disintegrated and turned into mush. Boo.