Description
This Leftover Turkey Pumpkin Enchilada Skillet is a comforting, flavorful dish that creatively uses leftover turkey and pumpkin puree to make a rich enchilada sauce. Combining the smoky chipotle, savory turkey, and creamy pumpkin with warm spices and melted cheese, this skillet meal is both hearty and nutritious, perfect for a quick weeknight dinner or a post-holiday feast.
Ingredients
Scale
Enchilada Sauce
- 1 (15-ounce) can pumpkin puree
- 1/2 cup chicken broth
- 1 (15-ounce) can chopped tomatoes
- 2 chipotle chilis in adobo sauce or 2 tablespoons pureed chipotle in adobo (from 1 can)
- 4 teaspoons chili powder
- 2 garlic cloves (smashed)
- 1 teaspoon Diamond Crystal kosher salt
- Fresh black pepper (to taste)
Skillet Ingredients
- 1/2 teaspoon extra-virgin olive oil
- 1/2 large onion (sliced; yellow or red)
- Kosher salt (for cooking onions)
- 1 1/2 cups leftover vegetable sides (roasted vegetables or chopped greens)
- 4 cups (15 ounces) shredded leftover turkey breast or chicken breast
- 4 (6-inch) corn tortillas, cut into bite-size strips
- 3 ounces shredded cheese (Mexican cheese blend, Monterey Jack, or mozzarella)
Toppings
- Sour cream
- Sliced fresh jalapeno
- Chopped fresh cilantro
Instructions
- Preheat Broiler: Move a rack about six inches below the broiler and heat the broiler to high to prepare for melting and browning the cheese at the end.
- Make the Sauce: In a blender, combine the pumpkin puree, chopped tomatoes, chicken broth, chipotles in adobo, chili powder, smashed garlic cloves, kosher salt, and fresh pepper. Blend until the mixture is completely smooth and well integrated.
- Cook Onions: Heat the extra-virgin olive oil in a large cast iron or ovenproof skillet over medium heat. Add the sliced onion with a pinch of kosher salt and cook, stirring occasionally, until translucent, about 3 to 5 minutes.
- Add Vegetables: Add the leftover roasted vegetable sides or chopped greens to the skillet and cook, stirring frequently, until heated through or wilted, about 2 to 3 minutes.
- Combine Turkey and Tortillas: Stir in the shredded leftover turkey and the chopped corn tortilla strips into the skillet until evenly combined with the vegetables.
- Add Sauce and Simmer: Pour the prepared pumpkin enchilada sauce over the turkey mixture. Stir well so everything is coated with sauce, then bring the skillet to a simmer. Cook, stirring occasionally, for 5 minutes to heat through and allow flavors to meld. Remove from heat.
- Add Cheese and Broil: Sprinkle the shredded cheese evenly over the top of the skillet mixture. Transfer the skillet to the preheated broiler rack and broil until the cheese melts and starts to brown in spots, about 1 to 2 minutes. Keep a close eye to prevent burning.
- Cool and Garnish: Let the skillet rest for 5 minutes after broiling. Then top with dollops of sour cream, sliced fresh jalapeno, and chopped fresh cilantro before serving.
Notes
- Vegetarian Pumpkin Enchilada Skillet: Omit the turkey and add additional vegetables for a vegetarian version.
- Turkey Substitute: Use leftover rotisserie chicken as an easy substitute for turkey.
- Ground Turkey Variation: If no leftover turkey is available, brown ground turkey with the onion at the beginning.
- Beans Addition: Add one cup of canned black beans to the skillet for extra protein and fiber.
- Avocado Topping: Add slices of fresh avocado on top to add creaminess and flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 315 kcal
- Sugar: 8 g
- Sodium: 572.5 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 33.5 g
- Cholesterol: 74.5 mg
