Turkey Mashed Potato Chimis

• 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
• 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

1. 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.
2. Mash potatoes with butter, cream, salt and pepper. Stir in the turkey and cheese.
3. 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.
4. Bake, uncovered, at 375u0b0 for 35-40 minutes or until edges are lightly browned.
5. In a small saucepan, combine the sauce ingredients; heat through (do not boil). Drizzle over chimichangas before serving.

potatoes, butter, cream, salt, pepper, turkey breast, shredded monterey, flour tortillas, butter, pumpkin, pepper, salsa, parmesan cheese, heavy whipping cream

Taken from www.tasteofhome.com/recipes/turkey-mashed-potato-chimis/ (may not work)