Leftover Turkey Pumpkin Enchilada Skillet
This Turkey Pumpkin Enchilada Skillet is a convenient one-pan dish that turns your leftover turkey (or chicken) and veggies into a delicious meal! It's a flavorful and creative way to make the most of your holiday leftovers.
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Ingredients
- 1 15-ounce can pumpkin puree
- 4 teaspoons chili powder
- 2 garlic cloves
- 1 teaspoon Diamond Crystal kosher salt
- Fresh black pepper
- 1/2 teaspoon extra-virgin olive oil
- 1/2 large onion
- Kosher salt
- 1 1/2 cups leftover vegetable sides
- 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
- Sour cream
- Sliced fresh jalapeno
- Chopped fresh cilantro
- 1/2 cup chicken broth
- 1 15-ounce can chopped tomatoes
- 2 chipotle chilis in adobo sauce or 2 tablespoons pureed chipotle in adobo
Equipment Needed
- cast iron skillet or oven safe skillet
Instructions
- 1
Adjust the oven rack to sit approximately six inches below the broiler and preheat it to high heat.
- 2
Prepare the sauce: In a blender, mix together the pumpkin puree, diced tomatoes, chicken broth, chipotle peppers, chili powder, minced garlic, and salt. Season with pepper to taste, then blend until the mixture is completely smooth.
- 3
To assemble: In a large cast-iron skillet or any oven-safe skillet, warm the oil over medium heat until it shimmers. Add the diced onion along with a pinch of salt, and sauté, stirring occasionally, until the onion is translucent, which should take about 3 to 5 minutes.
- 4
Introduce the roasted vegetables or chopped greens to the skillet, cooking and stirring frequently until they are warmed through or the greens are wilted, around 2 to 3 minutes.
- 5
Incorporate the leftover turkey and chopped tortillas into the skillet, then pour in the prepared enchilada sauce, stirring well to ensure everything is evenly coated.
- 6
Allow the mixture to come to a gentle simmer, cooking and stirring occasionally for 5 minutes until everything is heated through. Remove from heat and evenly distribute the cheese on top.
- 7
Move the skillet onto the rack positioned near the broiler and broil for 1 to 2 minutes, or until the cheese is melted and has started to turn golden in spots. Let it rest for 5 minutes.
- 8
Garnish with sour cream, freshly sliced jalapeño, and chopped cilantro before serving.