Leftover Turkey Pumpkin Enchilada Skillet Recipe

If you’ve got some leftover turkey and are scratching your head wondering how to turn it into something exciting, I’ve got just the thing for you: my Leftover Turkey Pumpkin Enchilada Skillet Recipe. It’s this cozy, comforting skillet dish that blends the subtle sweetness of pumpkin with smoky chipotle and hearty turkey, all wrapped up in crispy tortilla strips and melty cheese. I absolutely love how it transforms what could be a boring leftover into a dinner that feels like a warm hug around the table.

When I first tried this recipe, it was late fall, and the pumpkin flavor gave it the perfect seasonal twist. But really, it shines any time of year — especially when you want something quick but still flavorful and satisfying. You’ll find that the combination of spices and textures makes this Leftover Turkey Pumpkin Enchilada Skillet Recipe a standout that your family will ask for again and again.

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Ingredients You’ll Need

Each ingredient in this Leftover Turkey Pumpkin Enchilada Skillet Recipe plays a crucial role in building layers of flavor, texture, and heartiness. Let me walk you through some quick tips on picking the best versions to make your dish sing.

• Pumpkin Puree: Go for canned pumpkin puree, not pie filling — it’s smooth and earthy, and the base of that silky sauce.
• Chicken Broth: Adds depth to the sauce; homemade or low-sodium store-bought both work well.
• Chopped Tomatoes: Use fire-roasted for an extra smoky note, but plain diced tomatoes work perfectly too.
• Chipotle Chilis in Adobo: This is the secret smoky heat — you can puree the whole can or start with two chilis and adjust.
• Chili Powder: Choose a quality blend without too many fillers to maintain a rich spice level.
• Garlic Cloves: Fresh smashed garlic adds brightness; don’t skip it for best flavor.
• Onion: Yellow or red onion works; slice thin so it softens nicely in the skillet.
• Leftover Vegetable Sides: This is a great way to clean out the fridge — roasted or steamed veggies both work.
• Leftover Turkey Breast: Shredded or chopped turkey gives this dish its protein punch — feel free to swap with chicken if you prefer.
• Corn Tortillas: Cutting them into strips adds the perfect crispy texture when cooked in the skillet.
• Shredded Cheese: Mexican cheese blend or Monterey Jack melts beautifully and balances the smoky sauce.
• Sour Cream, Jalapeno, & Cilantro: These fresh toppings add creamy, spicy, and herbal notes that finish the dish.

Variations

I love that this recipe gives you so much room to play. Over time, I’ve mixed in all sorts of twists depending on what’s in the fridge or what dietary needs we have. Feel free to make it your own and have fun experimenting!

• Vegetarian Version: When I omit the turkey and up the veggies, it’s a great cozy meal that doesn’t feel like it’s missing anything.
• Ground Turkey Skillet: On days when I don’t have leftovers, browning ground turkey right in the skillet with onions gives similar heartiness but faster prep.
• Beans Added: A cup of black beans or pinto beans adds fiber and protein, turning this into a filling dinner for meatless nights.
• Fresh Avocado Topping: I’ve found slicing fresh avocado on top gives a silky creamy contrast that makes every bite decadent.

How to Make Leftover Turkey Pumpkin Enchilada Skillet Recipe

Step 1: Prep and Heat Things Up

Start by moving your oven rack about six inches below the broiler and preheating to high. While that’s heating, you’ll blend your sauce ingredients in a blender — pumpkin puree, chopped tomatoes, chicken broth, chipotle, chili powder, garlic, kosher salt, and a pinch of black pepper. Blend until completely smooth, so you get that luscious, velvety sauce. This sauce is really the star, so don’t rush this step.

Step 2: Sauté Your Onions and Veggies

Heat your olive oil in a large cast-iron or ovenproof skillet over medium heat until it’s shimmering. Toss in the sliced onion with a pinch of kosher salt and cook, stirring occasionally, until translucent—about 3 to 5 minutes. Then add your leftover veggies or greens, stirring often until warmed through or wilted, which only takes another couple of minutes. This gentle cooking releases their flavors and builds a great base for the dish.

Step 3: Assemble and Simmer

Now stir in the shredded turkey and the chopped tortilla strips, then pour the blended pumpkin enchilada sauce on top. Mix everything so every bit is coated beautifully. Bring the skillet to a gentle simmer, cooking for about 5 minutes while stirring occasionally — this step is crucial to let all the flavors mingle and the tortillas soften to just the right texture without getting soggy.

Step 4: Melt the Cheese to Perfection

Remove the skillet from the heat and sprinkle shredded cheese evenly over the top. Slide it into the oven rack under the broiler and broil for just 1 to 2 minutes until the cheese melts and starts to brown beautifully in spots. Keep a close eye here—you want bubbly, golden cheese without burning it. Once done, let it cool for about 5 minutes; this resting time lets the sauce thicken up a little and makes serving easier.

Step 5: Top and Serve

The final flourish is topping your skillet creation with dollops of sour cream, sliced fresh jalapeños for heat, and chopped cilantro for brightness. These fresh toppings really make the flavors pop and add that perfect balance of creaminess, spice, and herbaceousness. Trust me—you’ll want to add them every time!

How to Serve Leftover Turkey Pumpkin Enchilada Skillet Recipe

Garnishes

I always top mine with sour cream for that cool tanginess, plus freshly sliced jalapeños for a little kick that really wakes up the flavors. A sprinkle of chopped cilantro is non-negotiable for me—its fresh, citrusy notes balance the smoky and rich sauce perfectly.

Side Dishes

I like to keep sides simple here—sometimes just a crisp green salad with lime vinaigrette or a quick slaw with cabbage and carrots. Since this skillet is hearty on its own, lighter, refreshing sides complement without competing.

Creative Ways to Present

For special occasions, I’ve dusted the top with cotija cheese and added slices of ripe avocado, then served it family-style straight from the skillet on a beautiful wooden board. It instantly makes the meal feel festive and invites everyone to dig in together.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge, where they keep well for up to 3 days. The flavors deepen overnight, making for a tasty lunch or dinner the next day. Just be sure to cool the skillet completely before covering to avoid sogginess.

Freezing

This skillet freezes nicely, which is great for meal prep. I portion it into freezer-safe containers without toppings, then thaw overnight in the fridge before reheating. Avoid freezing with sour cream or fresh cilantro—you’ll want to add those fresh after reheating.

Reheating

To reheat, I prefer warming it gently on the stove over low-medium heat, stirring occasionally until heated through. This keeps the texture of the tortillas pleasant. Alternatively, the oven at 350°F works well if you want to keep the melty cheese intact—cover loosely with foil to prevent drying.

FAQs

Final Thoughts

This Leftover Turkey Pumpkin Enchilada Skillet Recipe is one of those dishes I love returning to when I want to impress without a ton of fuss. It combines familiar, comforting ingredients in a new way that’s full of flavor and texture. Whether you’re trying to use up Thanksgiving turkey or just want a seasonal twist on enchiladas, it’s simple, satisfying, and so worth making. I really encourage you to give it a try — it might just become your new go-to for cozy weeknight dinners that your family will adore as much as mine does!

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