Jump to Recipe· 4.4 from 57 reviews

If you’re anything like me, you’ve got a pile of leftover turkey staring back at you after a big holiday meal, and you’re wondering how to make it exciting all over again. That’s where this Leftover Turkey Pumpkin Enchilada Skillet Recipe shines. It takes those leftovers, pairs them with creamy pumpkin and smoky chipotle, and turns everything into a cozy, spicy skillet that feels both comforting and fresh.

One of the things I absolutely love about this dish is how it’s perfect for a weeknight when you want something quick but satisfying. Plus, it’s a fantastic way to sneak some veggies and seasonal flavors onto your plate without any hassle. If you’re looking to reimagine your leftover turkey into something that fills you up and makes your taste buds dance, you’ll want to try this Leftover Turkey Pumpkin Enchilada Skillet Recipe.

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Why You’ll Love This Recipe

  • Comforting and Unique: The blend of pumpkin and chipotle creates an unexpected warmth that elevates your leftover turkey.
  • Simple One-Skillet Meal: Cleanup is a breeze when everything cooks in one pan—perfect for busy evenings.
  • Flexible and Adaptable: You can easily swap veggies or add beans to suit your pantry and taste.
  • Great Way to Use Leftovers: It breathes new life into turkey that might otherwise go unnoticed in sandwiches or soups.
A black cast iron pan filled with a baked cheesy rice dish that has three main layers: the bottom layer is a bed of soft rice mixed with shredded meat, the middle layer has a thick layer of melted orange-yellow cheese spread evenly, and the top layer shows more melted cheese with Jalapeño slices placed on one side and green herbs sprinkled all over. A dollop of white sour cream sits near the center on top of the cheese. A silver spoon is scooping a portion from the right side, slightly disturbing the cheese layer. The pan is placed on a white marbled surface with some scattered cilantro leaves around it and a small white bowl of sour cream nearby. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

Every ingredient in this Leftover Turkey Pumpkin Enchilada Skillet Recipe plays a role, from the smoky chipotle chillis to the luscious pumpkin puree. Choosing quality canned pumpkin and fresh spices will really make a difference here.

  • Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, for that pure, earthy flavor.
  • Chicken Broth: Adds just enough liquid to thin out the sauce without making it watery.
  • Chopped Tomatoes: I like fire-roasted if you can find it, for extra depth.
  • Chipotle in Adobo: Adds smokiness and heat; adjust based on your spice tolerance.
  • Chili Powder: Gives that classic enchilada kick and complements the chipotle.
  • Garlic Cloves: Fresh garlic always beats powder in this recipe.
  • Kosher Salt & Black Pepper: Essential for seasoning in layers.
  • Extra-Virgin Olive Oil: For sautéing onions to the perfect softness.
  • Yellow or Red Onion: Choose sweetness or sharpness to suit your preference.
  • Leftover Vegetable Sides: Any roasted or sautéed veggies work great and add texture.
  • Shredded Leftover Turkey or Chicken Breast: The star protein — make sure it’s well shredded for even distribution.
  • Corn Tortillas: Cut into strips so they meld perfectly into the skillet.
  • Shredded Cheese: Mexican blend is ideal, but Monterey Jack or mozzarella will melt beautifully too.
  • Sour Cream: For topping, adding a cool contrast.
  • Fresh Jalapeno: Sliced thin to garnish and add fresh heat.
  • Fresh Cilantro: Bright herbaceous notes to finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve had fun tweaking this Leftover Turkey Pumpkin Enchilada Skillet Recipe over time. It’s flexible enough to make your own, so don’t hesitate to swap ingredients or add extras depending on what you have.

  • Vegetarian Option: I leave out the turkey and double up on roasted veggies or black beans to keep it hearty and satisfying.
  • Rotisserie Chicken Swap: If you don’t have leftover turkey, rotisserie chicken works just as well and gives you the same cozy vibe.
  • Ground Turkey Upgrade: When I’m short on leftovers, browning ground turkey with the onions adds a fresh, flavorful twist.
  • Avocado Topping: Sometimes, I top mine with creamy sliced avocado for an extra layer of richness that pairs perfectly.

How to Make Leftover Turkey Pumpkin Enchilada Skillet Recipe

Step 1: Blend the Enchilada Sauce

Start by combining the pumpkin, chopped tomatoes, chicken broth, chipotle chilis in adobo, chili powder, smashed garlic cloves, and kosher salt into your blender. Blend until it’s smooth and thick—this sauce is going to be the heart of your skillet. I love that it’s both smoky and creamy, which gives the whole dish a complex flavor without any fuss.

Step 2: Sauté the Onions and Veggies

Heat the extra-virgin olive oil in a large cast iron or ovenproof skillet over medium heat until shimmering—you want the onions to soften and turn translucent, which usually takes about 3 to 5 minutes. Add a pinch of kosher salt to help draw out moisture. Then toss in your leftover vegetable sides and cook just until they’re warmed through or your greens are wilted. This layering adds texture and keeps everything vibrant.

Step 3: Combine Turkey, Tortillas, and Sauce

Next, stir in the shredded leftover turkey and the corn tortilla strips so they’re evenly mixed with the veggies. Pour over the pumpkin-chipotle sauce and stir well to coat everything in the sauce. This is when it really starts coming together—the tortillas absorb that rich, smoky liquid, and the turkey soaks up the flavor beautifully.

Step 4: Simmer and Broil

Let the skillet come up to a gentle simmer and cook for about 5 minutes, stirring occasionally, so all the flavors marry and everything is heated through. Then sprinkle the shredded cheese evenly over the top and pop the skillet under a preheated broiler for 1 to 2 minutes until the cheese bubbles and browns in those perfect little spots. Watch this closely—the cheese goes from melted to burnt faster than you’d expect!

Step 5: Garnish, Serve, and Enjoy

Once out of the oven, let the skillet cool just a bit, then top with dollops of sour cream, slices of fresh jalapeno, and a sprinkle of chopped cilantro. The cool, fresh garnishes balance the smoky heat and add a lovely burst of freshness. Trust me, your family or guests will be asking for seconds.

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Pro Tips for Making Leftover Turkey Pumpkin Enchilada Skillet Recipe

  • Use a Good Blender: A high-speed blender ensures your sauce is silky smooth and evenly blended—chunky sauce just doesn’t feel as cozy.
  • Don’t Skip the Broil: The melty, browned cheese is what makes this skillet so irresistible, so keep a close eye during broiling to prevent burning.
  • Shred Your Turkey Finely: Smaller pieces mix better with veggies and sauce, so every bite is flavorful and balanced.
  • Adjust Chipotle to Taste: If you’re watching heat levels, start with one chipotle and add more if you want to kick up the spice later.

How to Serve Leftover Turkey Pumpkin Enchilada Skillet Recipe

The image shows a black cast iron skillet filled with a layered cheesy dish. The bottom layer has a thick red sauce mixed with shredded meat. On top of this is a layer of melted, gooey orange-yellow cheese that covers the dish completely. Garnishing the top are slices of fresh green jalapeños and small sprinkles of chopped cilantro. A spoon lifts a thick, stringy portion of the dish, showing the melted cheese stretching and the textured meat and sauce mix. The skillet rests on a white marbled surface with some cilantro leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for a good garnish because it finishes off the dish so nicely. For this skillet, sour cream is essential—it cools the smoky heat wonderfully. Fresh jalapeno slices add a crisp bite without overwhelming the dish, and cilantro brings that bright, herbal note that you didn’t even know you needed.

Side Dishes

This skillet is a full meal on its own, but if you want to serve sides, I like a simple green salad with lime vinaigrette or some black beans seasoned with cumin and garlic. Cornbread or warm tortillas are also lovely for dipping up any extra sauce.

Creative Ways to Present

For special occasions or to impress guests, I’ve served this skillet alongside a platter of avocado slices and pickled red onions on the side. It makes the dish feel vibrant and festive, and people love building their own little bites. Plus, using your cast iron skillet straight to the table adds a rustic charm that speaks comfort food.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and they usually last about 3-4 days. I make sure to cool the skillet mixture completely before transferring it—it helps keep the texture intact and prevents sogginess.

Freezing

I’ve frozen this skillet a couple of times with good results. Just portion it out, wrap tightly, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge, then reheat gently on the stovetop or in the oven.

Reheating

To reheat, I pop the skillet contents back into a pan over medium-low heat, stirring gently to warm everything evenly without drying it out. A splash of chicken broth if the mixture thickens too much helps keep it saucy and delicious. Avoid microwaving if possible—it tends to make the tortillas a bit chewy.

FAQs

  1. Can I make this Leftover Turkey Pumpkin Enchilada Skillet Recipe vegetarian?

    Absolutely! Simply omit the turkey and add extra vegetables or beans to keep the dish hearty and flavorful. Roasted peppers, zucchini, or sweet potatoes make great additions.

  2. What if I don’t have chipotle in adobo?

    If you can’t find chipotle in adobo, you can substitute with smoked paprika and a pinch of cayenne for some heat. It won’t be exactly the same but will still give a smoky, spicy flavor.

  3. Can I use flour tortillas instead of corn tortillas?

    You can, but corn tortillas are preferred since they hold up better and give a more authentic enchilada texture. Flour tortillas might get too soft or chewy after cooking in the sauce.

  4. How spicy is this recipe?

    The heat level depends on how much chipotle you use. Start with one chipotle chili if you’re sensitive to spice, and add more if you want extra heat. The sour cream garnish also helps balance the spiciness.

  5. Can I prepare this skillet ahead of time?

    Yes! You can assemble everything up to the simmering step and refrigerate it for a few hours. When you’re ready, just bring it to a simmer, add the cheese, and broil as directed.

Final Thoughts

This Leftover Turkey Pumpkin Enchilada Skillet Recipe has become one of my go-to meals because it turns simple leftovers into something truly special and cozy. It’s got smoky, creamy, and just the right amount of heat—everything I want on a chilly night or when I need a quick, flavorful dinner. Give it a try, and I promise it will soon become your favorite way to enjoy turkey night after night.

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Leftover Turkey Pumpkin Enchilada Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 57 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Category: Main Dish
  • Method: Stovetop and Broiling
  • Cuisine: Mexican-inspired
Print Recipe

Description

This Leftover Turkey Pumpkin Enchilada Skillet is a comforting and flavorful one-pan meal that transforms leftover turkey and vegetables into a delicious Mexican-inspired dish. Featuring a creamy pumpkin-based enchilada sauce with chipotle chilis, tender turkey, sautéed vegetables, and gooey melted cheese, this recipe is perfect for using up leftovers while delivering bold flavors with minimal prep and cook time.

Ingredients

Enchilada Sauce

  • 1 15-ounce can pumpkin puree
  • 1/2 cup chicken broth
  • 1 15-ounce can chopped tomatoes
  • 2 chipotle chilis in adobo sauce or 2 tablespoons pureed chipotle in adobo (from 1 can)
  • 4 teaspoons chili powder
  • 2 garlic cloves, smashed
  • 1 teaspoon Diamond Crystal kosher salt
  • Fresh black pepper, to taste

Skillet Ingredients

  • 1/2 teaspoon extra-virgin olive oil
  • 1/2 large onion, sliced (yellow or red onion works)
  • Kosher salt, to taste
  • 1 1/2 cups leftover vegetable sides (roasted vegetables or chopped greens)
  • 4 cups (15 ounces) shredded leftover turkey breast or chicken breast
  • 4 6-inch corn tortillas, cut into bite-size strips
  • 3 ounces shredded cheese (Mexican cheese blend, Monterey Jack, or mozzarella)
  • Sour cream, for topping
  • Sliced fresh jalapeno, for topping
  • Chopped fresh cilantro, for garnish

Instructions

  1. Preheat Broiler: Move a rack about six inches below the broiler and heat the broiler to high.
  2. Make the Enchilada Sauce: In a blender, combine the pumpkin puree, chopped tomatoes, chicken broth, chipotle chilis, chili powder, smashed garlic cloves, kosher salt, and freshly ground black pepper. Blend until smooth and well combined, creating a rich and smoky enchilada sauce.
  3. Sauté Onions: Heat the extra-virgin olive oil in a large cast iron or ovenproof skillet over medium heat until shimmering. Add the sliced onion with a pinch of kosher salt and cook, stirring occasionally, until the onion turns translucent, about 3 to 5 minutes.
  4. Add Vegetables: Stir in the leftover vegetable sides (such as roasted vegetables or chopped greens) and cook, stirring frequently, until warmed through or wilted, about 2 to 3 minutes.
  5. Combine Turkey and Tortillas: Add the shredded leftover turkey and the bite-sized tortilla strips to the skillet. Pour the prepared enchilada sauce over everything and stir gently to coat all ingredients evenly in the sauce.
  6. Simmer: Bring the skillet to a simmer, cooking and stirring occasionally, for about 5 minutes to heat everything thoroughly and allow flavors to meld. Remove the skillet from heat.
  7. Add Cheese and Broil: Evenly sprinkle the shredded cheese over the skillet’s surface. Transfer the skillet to the preheated broiler rack and broil for 1 to 2 minutes or until the cheese is melted and lightly browned in spots. Watch carefully to avoid burning.
  8. Serve and Garnish: Remove from the broiler and let cool for 5 minutes. Top the skillet with dollops of sour cream, sliced fresh jalapeno, and chopped fresh cilantro for a vibrant and creamy finish before serving.

Notes

  • Vegetarian Option: Omit the turkey and add extra vegetables to make a Vegetarian Pumpkin Enchilada Skillet.
  • Protein Swap: Use leftover rotisserie chicken instead of turkey for a similar flavor and texture.
  • Ground Turkey Variation: If you lack leftover turkey, brown ground turkey with the onions at the start of cooking.
  • Add Beans: For extra protein and fiber, stir in one cup of canned black beans before simmering.
  • Avocado Topping: Add sliced fresh avocado as an alternative topping for extra creaminess.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 315 kcal
  • Sugar: 8 g
  • Sodium: 573 mg
  • Fat: 9 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 7 g
  • Protein: 33.5 g
  • Cholesterol: 74.5 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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