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4.9 from 24 votes

Leftover Turkey Pumpkin Enchilada Skillet

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

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

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 (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)

Instructions

    Cup of Yum
  1. Move a rack about six inches blow the broiler and heat to high.
  2. 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.
  3. 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.
  4. Add the roasted vegetables or chopped greens and cook, stirring often, until heated through or wilted (for the greens), 2 to 3 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Top with sour cream, sliced fresh jalapeno, and fresh cilantro.

Nutrition Information

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%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 315

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.