Leftover Turkey Pumpkin Enchilada Skillet

Name: Leftover Turkey Pumpkin Enchilada Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 5 servings
Ingredients: 1 ounce can pumpkin puree; 1/2 teaspoon extra-virgin olive oil; sour cream; 1/2 cup chicken broth; 1/2 large onion; Sliced fresh jalapeno; 1 ounce can chopped tomatoes; kosher salt; chopped fresh cilantro; 2 chipotle chilis in adobo sauce or 2 tablespoons pureed chipotle in adobo; 1 1/2 cups leftover vegetable sides; 4 teaspoons chili powder; 4 cups (15 ounces) shredded leftover turkey breast or chicken breast; 2 garlic cloves; 4 inch corn tortillas, cut into bite-size strips; 1 teaspoon Diamond Crystal kosher salt; 3 ounces shredded cheese; fresh black pepper

User Reviews

4.9

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
35 mins
Servings
5 servings
Calories
315 kcal
Course
Dinner
Cuisine
Tex-Mex

Leftover Turkey Pumpkin Enchilada Skillet

Iris Warren

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This Leftover Turkey Enchilada recipe is a one-pan skillet meal! A super tasty way to use up leftover turkey (or chicken) and vegetables!

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Ingredients

Servings

1 ounce can pumpkin puree
1/2 teaspoon extra-virgin olive oil
sour cream
1/2 cup chicken broth
1/2 large onion (sliced (yellow and red would work))
Sliced fresh jalapeno
1 ounce can chopped tomatoes
kosher salt
chopped fresh cilantro
2 chipotle chilis in adobo sauce or 2 tablespoons pureed chipotle in adobo (from 1 can)
1 1/2 cups leftover vegetable sides (such as roasted butternut squash or Brussels sprouts, cut into bite-size pieces, or 1 bunch of hardy greens, such as spinach or kale, roughly chopped)
4 teaspoons chili powder
4 cups (15 ounces) shredded leftover turkey breast or chicken breast
2 garlic cloves (smashed)
4 inch corn tortillas, cut into bite-size strips
1 teaspoon Diamond Crystal kosher salt
3 ounces shredded cheese (such as Mexican cheese blend, Monterey Jack, or mozzarella)
fresh black pepper (to taste)

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Instructions

Move a rack about six inches blow the broiler and heat to high.
Make the sauce: In a blender, combine the pumpkin, tomatoes, chicken broth, chipotles, chili powder, garlic, and salt and season with pepper. Blend until smooth.
Assemble: In a large black iron skillet or ovenproof skillet over medium, heat the oil until shimmering. Add the onion and pinch of salt cook, stirring occasionally, just until translucent, 3 to 5 minutes.
Add the roasted vegetables or chopped greens and cook, stirring often, until heated through or wilted (for the greens), 2 to 3 minutes.
Add the turkey and the chopped tortillas then pour in all of the enchilada sauce and stir to make sure everything is coated in the sauce.
Bring to a simmer and cook, stirring occasionally, for 5 minutes to heat through. Remove from the heat and sprinkle the cheese evenly over the top.
Transfer the skillet to the rack close to the broiler and broil until the cheese is melted and starting to brown in spots, 1 to 2 minutes. Let cool for 5 minutes.
Top with sour cream, sliced fresh jalapeno, and fresh cilantro.

Nutrition Information

Show Details

Serving 11/2 cups Calories 315kcal (16%) Carbohydrates 27g (9%) Protein 33.5g (67%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 74.5mg (25%) Sodium 572.5mg (24%) Fiber 7g (28%) Sugar 8g (16%)