Lightly oil turkey breast and season with salt and pepper. Cover with foil and roast at 350º until internal temp reaches 165º (approx 40-50 min). Add 1/2 cup of water to moisten. Cool and shred. (Roasted chicken may be substituted.) Halve pumpkin and remove seeds. Rub lightly with olive oil, season with salt and pepper. Roast pumpkin upside down until soft (approx 30-40 min.). Chill squash, peel and cut flesh into 6” strips.
Meanwhile, sauté onion and garlic in 1 T olive oil until soft. Add remaining sauce ingredients and gently simmer on low uncovered for 1 hr (stirring occasionally).
To assemble, fry tortillas one at a time in hot canola oil for about 15 sec. Carefully remove and drain on paper towels. Fill each with 2 oz shredded turkey, 1/4 c cheese and a strip of squash. Roll tightly. Coat bottom of 9×13” baking dish with sauce, add rolled enchiladas and top with sauce. Cover with foil and bake at 350º for 15-20 min, or until heated through. Uncover, sprinkle with cheese and bake until melted (approx 5 min). Serve with hominy and black beans. (Enchiladas freeze well.)
Hominy and Black Beans
Sauté onion and garlic in olive oil over medium heat until softened (approx. 3 min.). Add chili, cook 1 min. Add remaining ingredients and heat through, tossing gently, about 3 min. Season with salt and pepper. Serve.