Description
A flavorful and hearty Leftover Turkey Pumpkin Enchilada Skillet combining pumpkin puree and chipotle chilis to create a smoky, creamy enchilada sauce. This dish transforms leftover turkey and vegetables into a comforting meal topped with melted cheese, sour cream, jalapeno, and cilantro, perfect for a quick and delicious dinner.
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 (for onion)
- 1 1/2 cups leftover vegetable sides
- 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)
Garnishes
- Sour cream
- Sliced fresh jalapeno
- Chopped fresh cilantro
Instructions
- Prepare the Broiler: Move a rack about six inches below the broiler and preheat the broiler to high to prepare for melting and browning the cheese later.
- Make the Enchilada Sauce: In a blender, combine pumpkin puree, chopped tomatoes, chicken broth, chipotle chilis in adobo, chili powder, smashed garlic cloves, kosher salt, and black pepper. Blend the mixture until smooth to create a smoky, creamy enchilada sauce.
- Sauté the Onion: Heat the extra-virgin olive oil in a large cast iron or ovenproof skillet over medium heat until shimmering. Add sliced onion and a pinch of kosher salt. Cook, stirring occasionally, until the onions become translucent, about 3 to 5 minutes.
- Heat Vegetables: Add leftover vegetable sides or chopped greens to the skillet and cook, stirring often, until heated through or wilted for about 2 to 3 minutes.
- Add Turkey and Tortillas: Stir in shredded leftover turkey breast and chopped corn tortilla strips. Pour the enchilada sauce over the mixture, stirring to coat all ingredients evenly.
- Simmer: Bring the skillet mixture to a simmer and cook, stirring occasionally, for 5 minutes to heat thoroughly and allow flavors to meld. Remove from heat afterward.
- Add Cheese and Broil: Evenly sprinkle shredded cheese over the top of the skillet mixture. Transfer the skillet to the oven rack under the broiler and broil for 1 to 2 minutes until the cheese melts and starts to brown in spots. Be careful to watch closely to prevent burning. Remove from oven and let cool 5 minutes.
- Garnish and Serve: Top the enchilada skillet with dollops of sour cream, sliced fresh jalapeno, and chopped fresh cilantro before serving.
Notes
- Vegetarian Pumpkin Enchilada Skillet: Omit the turkey and add more vegetables to keep it vegetarian.
- Swap leftover turkey or chicken with rotisserie chicken for convenience.
- Ground Turkey Skillet: If you don’t have leftover turkey, brown ground turkey in the skillet with the onion before proceeding.
- Add one cup of canned black beans for extra protein and fiber.
- Top with fresh avocado slices for creaminess and extra flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 315 kcal
- Sugar: 8 g
- Sodium: 572.5 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
