Description
Leftover Turkey Pumpkin Enchilada Skillet is a comforting, flavorful dish that combines creamy pumpkin-based enchilada sauce with tender shredded turkey, sautéed vegetables, and crispy corn tortillas, all topped with melted cheese and fresh garnishes. This quick and easy skillet recipe transforms leftover turkey into a hearty and nutritious meal perfect for cozy dinners.
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 Base
- 1/2 teaspoon extra-virgin olive oil
- 1/2 large onion (sliced, yellow or red works)
- Kosher salt (to taste for onion)
- 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)
Garnishes
- Sour cream
- Sliced fresh jalapeno
- Chopped fresh cilantro
Instructions
- Preheat the Broiler: Move a rack about six inches below the broiler and heat it to high to prepare for melting and browning the cheese at the end.
- Make the Enchilada Sauce: In a blender, combine the pumpkin puree, chopped tomatoes, chicken broth, chipotle chilis or puree, chili powder, smashed garlic cloves, kosher salt, and fresh black pepper. Blend until completely smooth to create a rich, smoky pumpkin-based 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 the sliced onion and a pinch of kosher salt. Cook, stirring occasionally, until the onion becomes translucent, about 3 to 5 minutes.
- Add Vegetables: Stir in the leftover vegetable sides or chopped greens. Cook, stirring often, until the vegetables are heated through or the greens have wilted, about 2 to 3 minutes.
- Add Turkey and Tortillas: Mix in the shredded turkey and the chopped corn tortilla strips, stirring to combine all ingredients evenly.
- Add Sauce and Simmer: Pour the prepared pumpkin enchilada sauce over the turkey and vegetables. Stir thoroughly to coat everything evenly. Bring the mixture to a gentle simmer and cook, stirring occasionally, for 5 minutes to heat through and let flavors meld.
- Add Cheese and Broil: Remove the skillet from heat and sprinkle the shredded cheese evenly over the top. Place the skillet on the preheated broiler rack and broil until the cheese is melted and beginning to brown in spots, about 1 to 2 minutes. Watch closely to prevent burning.
- Rest and Garnish: Let the skillet rest for 5 minutes to allow it to cool slightly and set. Top with dollops of sour cream, sliced fresh jalapeno, and chopped fresh cilantro before serving.
Notes
- Vegetarian Pumpkin Enchilada Skillet: Omit the turkey and add extra vegetables to keep it vegetarian.
- Turkey Alternatives: Substitute leftover turkey with shredded rotisserie chicken for convenience.
- Ground Turkey Option: If no leftover turkey is available, brown ground turkey in the skillet with the onion before proceeding.
- Beans Addition: Add 1 cup canned black beans to boost fiber and protein content.
- Avocado: Top skillet with fresh avocado slices for added creaminess and healthy fats.
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: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 33.5 g
- Cholesterol: 74.5 mg
