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!
Ingredients
- 115-ounce can pumpkin puree
- ½ cupchicken broth
- 115-ounce can chopped tomatoes
- 2chipotle chilis in adobo sauce or 2 tablespoons pureed chipotle in adobo (from 1 can)
- 4 teaspoonschili powder
- 2garlic cloves (smashed)
- 1 teaspoondiamond crystal kosher salt
- fresh black pepper (to taste)
- ½ teaspoonextra-virgin olive oil
- ½ largeonion (sliced (yellow and red would work))
- kosher salt
- 1 ½ cupsleftover vegetable sides
- 4 cupsshredded leftover turkey breast or chicken breast
- 46-inch corn tortillas, cut into bite-size strips
- 3 ouncesshredded 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.