Leftover Turkey Pumpkin Enchilada Skillet Recipe

If you’re anything like me, the holiday aftermath can be full of leftover turkey, and sometimes figuring out what to do with it can feel a bit uninspiring. That’s exactly why I love this Leftover Turkey Pumpkin Enchilada Skillet Recipe—it turns those leftovers into a warm, comforting, and surprisingly vibrant meal that feels like a fresh new dish rather than just reheated turkey. The pumpkin adds a silky, slightly sweet base that balances the smoky chipotle and savory spices, making each bite cozy without feeling heavy.

What makes this recipe a go-to for me is how easy it comes together and how it breathes new life into ingredients you might already have on hand. Whether it’s a weeknight dinner or a relaxed weekend lunch, you’ll find that the skillet method gives everything a rustic, homey vibe with minimal cleanup. If you’ve ever wondered how to make leftover turkey exciting again, this Leftover Turkey Pumpkin Enchilada Skillet Recipe is definitely worth trying—you’ll actually look forward to using up those turkey bits.

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Ingredients You’ll Need

The magic of this Leftover Turkey Pumpkin Enchilada Skillet Recipe is really in how well the ingredients come together—you’ve got creamy pumpkin, smoky chipotle, and hearty turkey blending seamlessly. Keep an eye out for good-quality pumpkin puree and fresh spices to maximize that flavor punch.

• Pumpkin puree: Adds smooth texture and subtle sweetness to balance spicy elements.
• Chicken broth: Helps thin the sauce and keep it juicy without overpowering flavors.
• Chopped tomatoes: Bring acidity and a robust base to the enchilada sauce.
• Chipotle chilis in adobo: The smoky heat that makes this dish truly unique and comforting.
• Chili powder: For layering in some warm, earthy spice.
• Garlic cloves: Smashed to release bold, aromatic flavor.
• Kosher salt: Essential for seasoning and bringing all the flavors forward.
• Black pepper: Freshly cracked to taste for a subtle kick.
• Extra-virgin olive oil: Used to cook the onions and vegetables smoothly.
• Onion: Sliced, yellow or red—either works for that foundational sweetness.
• Leftover vegetable sides: Any roasted veggies you have on hand add texture and nutrition.
• Shredded leftover turkey breast (or chicken): The hearty, lean protein star of the dish.
• Corn tortillas: Cut into bite-sized strips to soak up the delicious sauce.
• Shredded cheese: A melting cheese like Monterey Jack or mozzarella adds gooey richness.
• Sour cream: Adds creaminess and cools the heat on top before serving.
• Fresh jalapeno: Thinly sliced for a fresh spicy bite.
• Fresh cilantro: Chopped for a bright, herbaceous finish.

Variations

One of my favorite things about this Leftover Turkey Pumpkin Enchilada Skillet Recipe is how flexible it is—you can truly tailor it to whatever you’ve got or whatever you’re craving that day. I often swap in extra veggies or try out different cheeses just to keep things fresh.

• Vegetarian Pumpkin Enchilada Skillet: I love making this without turkey sometimes, just adding extra roasted veggies or sautéed greens for a hearty plant-based meal.
• Rotisserie Chicken Swap: If turkey isn’t around, leftover rotisserie chicken works just as well and keeps the dish just as satisfying.
• Ground Turkey Variation: When I don’t have leftovers, browning some ground turkey with the onions is my quick fix for the same great flavors.
• Beans Addition: Adding a cup of canned black beans is my go-to when I want more protein and fiber—it makes the skillet heartier and even more filling.
• Avocado Topping: I sometimes top off the finished dish with creamy avocado slices for extra richness and freshness.

How to Make Leftover Turkey Pumpkin Enchilada Skillet Recipe

Step 1: Prepare the flavorful enchilada sauce

Start by blending the pumpkin puree, canned tomatoes, chicken broth, chipotle chilis, chili powder, garlic cloves, and kosher salt in a blender until smooth. This step creates the smoky and creamy heart of your skillet. I learned that blending everything well upfront really helps the sauce coat every ingredient beautifully, so don’t rush this part!

Step 2: Sauté your aromatics and veggies

Heat the olive oil in a large ovenproof skillet over medium heat until it shimmers. Add the sliced onion with a pinch of salt and cook, stirring occasionally, until translucent—about 3 to 5 minutes. Then toss in your leftover vegetables or chopped greens and cook until warmed or wilted. This builds the base flavors and softens your veggies, so they blend into the dish without losing their character.

Step 3: Mix in turkey, tortillas, and sauce

Add shredded turkey and the chopped corn tortillas to the skillet, then pour the blended enchilada sauce over everything. Stir well to coat all ingredients. This part always makes me smile because you can see the skillet starting to come alive with all those vibrant colors and textures in one pan.

Step 4: Simmer and broil for perfection

Bring the skillet to a gentle simmer and cook for 5 minutes, stirring occasionally to let flavors meld and everything heat through. Afterward, remove from heat, sprinkle shredded cheese evenly over the top, then transfer the skillet just under the broiler for 1 to 2 minutes until the cheese melts and starts to brown. Keep a close eye here so it doesn’t burn—broiling adds that irresistible golden finish that makes this dish shine.

Step 5: Garnish and serve

Let the skillet cool for about 5 minutes, then top with sour cream, fresh jalapeno slices, and cilantro before serving. These toppings cut through the richness and add fresh, zesty notes that I find absolutely essential to balance the dish.

How to Serve Leftover Turkey Pumpkin Enchilada Skillet Recipe

Garnishes

I always top this skillet with a dollop of sour cream for creaminess and a few sliced fresh jalapenos to add some brightness and spice. Fresh cilantro sprinkled on top adds a lovely herbal freshness that complements the smoky sauce perfectly. These garnishes elevate the dish from simple to something special in minutes.

Side Dishes

To keep things light yet satisfying, I usually serve this skillet alongside a crisp green salad or roasted sweet potatoes. Another favorite pairing of mine is a bowl of black bean and corn salsa—the contrast of fresh and hearty really rounds out the meal beautifully.

Creative Ways to Present

For a festive touch, I’ve presented this skillet right at the center of the table on a trivet, letting everyone dive in family-style. During holidays, topping with pomegranate seeds or scattering extra cilantro and thin lime wedges creates a colorful presentation that gets compliments every time.

Make Ahead and Storage

Storing Leftovers

I like to let leftovers cool completely, then transfer the skillet contents to an airtight container and keep it refrigerated for up to 3 days. It stays flavorful and moist because of the rich sauce, so you won’t deal with dry turkey bits when reheating.

Freezing

This turkey pumpkin enchilada skillet freezes well! I portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating to keep textures intact.

Reheating

Reheat leftovers gently in a covered skillet over medium heat to warm evenly without drying out. Adding a splash of chicken broth or water helps loosen the sauce if it thickened too much in the fridge. You can also reheat in the microwave, but I prefer stovetop for better texture and flavor.

FAQs

Final Thoughts

I absolutely love how this Leftover Turkey Pumpkin Enchilada Skillet Recipe transforms everyday ingredients into something comforting, flavorful, and fresh. It’s my go-to solution when I want to stretch turkey leftovers without falling into boredom. Give it a try—I promise you’ll be surprised how quickly this skillet becomes a family favorite, even if you usually think turkey leftovers are “just leftovers.” It’s like discovering a new way to love your favorite flavors all over again.

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