Ingredients
4 medium potatoes, peeled and cut into 1/2-inch cubes1/4 cup butter, cubed1/4 cup half-and-half cream1/4 teaspoon salt1/8 teaspoon pepper4 cups cubed cooked turkey breast2 cups shredded Monterey Jack cheese12 flour tortillas (8 inches), warmed5 tablespoons butter, meltedCHIPOTLE PUMPKIN SAUCE:1 cup canned pumpkin1 teaspoon minced chipotle pepper in adobo sauce1 cup salsa1/2 cup shredded Parmesan cheese1/2 cup heavy whipping cream
Preparation
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.
