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
Scale
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
- Preheat Broiler: Move a rack about six inches below the broiler and heat the broiler to high.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
