Leftover Turkey Pumpkin Enchilada Skillet
Ingredients
- 115-ounce can pumpkin puree
- ½ cchicken broth
- 115-ounce can chopped tomatoes
- 2chipotle chilis in adobo sauce or 2 tablespoons pureed chipotle in adobo
from 1 can
- 4 tspchili powder
- 2garlic cloves
smashed
- 1 tspdiamond crystal kosher salt
- to tastefresh black pepper
- ½ tspextra-virgin olive oil
- ½ largeonion)
sliced (yellow and red would work
- kosher salt
- 1 ½ cleftover vegetable sides
- 4 cshredded leftover turkey breast or chicken breast
- 46-inch corn tortillas
cut into bite-size strips
- 3 ozshredded cheese
such as mexican cheese blend, monterey jack, or mozzarella
- sour cream
- sliced fresh jalapeno
- chopped fresh cilantro
Directions
- 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.
Leftover Turkey Pumpkin Enchilada Skillet
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About this Recipe
Tired of the same old post-holiday turkey sandwiches? This Leftover Turkey Pumpkin Enchilada Skillet transforms your extra turkey into a vibrant, comforting one-pan dinner that’s anything but boring. It's a truly ingenious way to create a hearty meal with minimal fuss.
The magic lies in the rich, savory sauce crafted from canned pumpkin puree and smoky chipotle chilis in adobo, making for a uniquely flavorful enchilada experience right in your skillet. This recipe is a genius way to use up not just your leftover turkey, but also those extra vegetable sides, minimizing food waste and maximizing taste with a one-pan approach.
Get ready for a deeply satisfying meal where tender shredded turkey and soft corn tortilla strips are coated in a velvety, subtly spicy pumpkin enchilada sauce. The flavors are perfectly balanced, with the sweetness of pumpkin beautifully complementing the smoky heat from the chipotles and the savory depth of chicken broth and chopped tomatoes. Each bite offers a harmonious blend of textures, topped with melted cheese that pulls everything together into a truly comforting dish perfect for any weeknight.
This versatile one-pan recipe easily adapts to your pantry. Feel free to swap the shredded leftover turkey breast for an equal amount of shredded cooked chicken breast if that's what you have on hand. For the leftover vegetable sides, anything from roasted Brussels sprouts to green bean casserole components will meld wonderfully into the sauce. Vary the shredded cheese with a Mexican blend, Monterey Jack, or even mozzarella for a different melty finish.
This Leftover Turkey Pumpkin Enchilada Skillet makes a fantastic, hearty family dinner. Serve it straight from the pan, garnished generously with cool sour cream, bright sliced fresh jalapeno, and a sprinkling of fresh cilantro for a pop of freshness and color.