Leftover Turkey Pumpkin Enchilada Skillet Recipe

I absolutely love this Leftover Turkey Pumpkin Enchilada Skillet Recipe because it takes those post-holiday turkey bits and turns them into something unexpected and delicious. It’s warm, comforting, and just a little bit spicy—perfect for chilly nights when you want something cozy but don’t want to fuss with a complicated dinner. What makes it really special is the pumpkin in the enchilada sauce; it adds a subtle sweetness and creaminess that balances the heat so beautifully.

When I first tried this recipe, I was amazed at how easily it came together with ingredients you probably already have in your pantry and fridge. Plus, it’s a great way to revitalize leftover turkey or chicken without feeling like you’re stuck eating the same thing over and over. You’ll find that the combination of smoky chipotle, zesty onions, and cheesy goodness hits all the right notes for a satisfying meal.

this …

Ingredients You’ll Need

These ingredients work together to create that perfect blend of smoky, savory, and subtly sweet flavors. A few pantry staples mixed with simple fresh ingredients make this skillet dish both convenient and satisfying.

• Pumpkin puree: Adds creamy texture and subtle sweetness, the star of our sauce.
• Chicken broth: Thins the sauce perfectly and boosts savory notes.
• Chopped tomatoes: Provide acidity and brightness to balance richness.
• Chipotle chilis in adobo sauce: Bring smoky heat that makes this enchilada sauce unforgettable.
• Chili powder: Deepens the flavor with warming spice layers.
• Garlic cloves: Essential for that aromatic punch.
• Kosher salt and fresh black pepper: Key seasonings to bring everything to life.
• Extra-virgin olive oil: For sautéing onions and adding richness.
• Onion (yellow or red): Adds sweetness and texture to the base.
• Leftover vegetable sides: Any roasted veggies or greens you have on hand work beautifully.
• Shredded leftover turkey or chicken breast: Your protein hero—pre-cooked works best.
• Corn tortillas: Cut into strips, they add that classic enchilada feel with some bite.
• Shredded cheese: Melted on top, I love Mexican cheese blend or Monterey Jack.
• Sour cream, sliced fresh jalapeno, chopped fresh cilantro: Fresh garnishes that brighten and cool the dish.

Variations

I love playing around with this Leftover Turkey Pumpkin Enchilada Skillet Recipe depending on what I have in my fridge or my mood. You can easily customize it to suit your tastes or dietary needs, so don’t hesitate to get creative!

• Vegetarian Pumpkin Enchilada Skillet: I swapped turkey with extra roasted vegetables for a delightful meatless meal that even meat-eaters enjoyed.
• Swap the Protein: Leftover rotisserie chicken works amazingly if you don’t have turkey.
• Ground Turkey Skillet: If you’re short on leftovers, browning some ground turkey with the onions adds a fresh protein punch.
• Beans Addition: Adding a cup of black beans makes the skillet heartier and boosts fiber and protein.
• Avocado Topping: A few slices of creamy avocado on top bring an extra richness that I can’t resist.

How to Make Leftover Turkey Pumpkin Enchilada Skillet Recipe

Step 1: Create the Velvety Pumpkin Enchilada Sauce

Start by blending together the pumpkin puree, canned chopped tomatoes, chicken broth, chipotle peppers in adobo, chili powder, smashed garlic cloves, kosher salt, and freshly cracked black pepper. I like to taste and adjust the heat here—chipotle can get smoky fast, so add carefully! Blend until it’s smooth and creamy, which only takes a minute or two. This sauce sets the tone for everything else, so it’s worth giving it some love.

Step 2: Sauté the Onions and Warm the Veggies

Heat the olive oil in a large oven-safe skillet over medium heat until shimmering. Toss in your sliced onions with a pinch of kosher salt and cook just until they’re translucent—this usually takes 3 to 5 minutes. Next, add your leftover roasted vegetables or greens and sauté until warmed through or wilted, about 2 to 3 minutes. I find this step unlocks a lot of flavor and helps everything meld beautifully later on.

Step 3: Combine Turkey, Tortillas, and Sauce

Stir in your shredded leftover turkey and the bite-sized corn tortilla strips right into the skillet. Pour in all of your enchilada sauce and mix well, making sure every piece is beautifully coated. Then bring it to a gentle simmer and let it cook for about 5 minutes, stirring occasionally, so the flavors meld and everything heats all the way through.

Step 4: Finish with Cheese and Broil

Remove the skillet from the heat and sprinkle shredded cheese evenly over the top. Then pop the skillet under the broiler on a rack about six inches down from the heat for 1 to 2 minutes. Keep a close eye here— you want the cheese melted and slightly golden, not burnt! Once ready, let it cool for about 5 minutes before adding your favorite garnishes.

How to Serve Leftover Turkey Pumpkin Enchilada Skillet Recipe

Garnishes

I always top mine with a dollop of cool sour cream to balance the chipotle’s smoky heat, fresh sliced jalapeños for an extra kick, and a handful of chopped cilantro. These garnishes add freshness and a pop of brightness that really lifts the dish. You can also toss on some diced avocado for creaminess if you want to spread the love.

Side Dishes

Since this skillet is hearty and packed with flavor on its own, I like to serve it with a simple green salad or some tangy pickled vegetables to cut through the richness. A side of Mexican rice or black beans rounds out the meal nicely if you want to make it extra filling.

Creative Ways to Present

For special gatherings, I’ve served this Leftover Turkey Pumpkin Enchilada Skillet Recipe in small individual cast iron skillets or ramekins—everyone loves having their personal skillet! You could also spoon it over baked sweet potatoes or stuff it into warm tortillas for a fun twist on classic enchiladas.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so if you can resist, the next-day skillet tastes even better. Just be sure to cool it before covering it tightly to keep it fresh.

Freezing

Freezing this skillet is possible, but I recommend freezing before adding the cheese topping to keep the texture best. Wrap the cooled, assembled skillet tightly and freeze for up to 2 months. When ready, thaw overnight in the fridge before broiling with cheese as usual.

Reheating

To reheat, I prefer warming the skillet gently on the stove over medium-low heat, stirring occasionally to avoid sticking. You can also pop it in the oven at 350°F (175°C) for about 15 minutes. If it’s leftover from the freezer, a little extra broth or water added during reheating helps keep it moist.

FAQs

Final Thoughts

This Leftover Turkey Pumpkin Enchilada Skillet Recipe has quickly become one of my favorite ways to celebrate leftovers without ever feeling like I’m rehashing the same meal. It’s cozy, flavorful, and surprisingly easy, which is exactly what I want on busy nights. I really hope you give it a try—it’s like a comforting hug on a plate that takes your turkey night from routine to remarkable.

Print