I absolutely love this Leftover Turkey Pumpkin Enchilada Skillet Recipe because it transforms your post-holiday turkey into something fresh, cozy, and downright delicious. It’s perfect for those moments when you’re staring at leftover turkey and wondering what on earth to do with it—this skillet comes together quickly and feels like a warm hug on a plate.
What makes this recipe special is how it marries the subtle sweetness of pumpkin with smoky chipotle and classic enchilada flavors, giving your turkey a whole new life. Whether it’s weeknight dinner or a casual weekend meal, this skillet recipe helps you enjoy your leftovers without any fuss or boredom.
Why You’ll Love This Recipe
- Uses Simple Leftovers: Perfect way to turn leftover turkey into a full, flavorful meal without extra shopping.
- Unique Flavor Twist: The pumpkin and chipotle combo adds warmth and depth you won’t find in traditional enchiladas.
- One-Skillet Wonder: Minimal cleanup thanks to using one pan for both stovetop cooking and broiling.
- Family-Friendly Comfort: My family goes crazy for the cozy flavors and cheesy topping every time.
Ingredients You’ll Need
The ingredients for this Leftover Turkey Pumpkin Enchilada Skillet Recipe come together beautifully—each adding layers of flavor and texture. Most of these are pantry staples or easy to find, so you won’t stress hunting down anything obscure.
- Pumpkin puree: Adds a velvety, subtle sweetness that balances the smoky spice.
- Chicken broth: Gives the sauce a nice savory body without overpowering flavors.
- Chopped tomatoes: Adds freshness and a touch of acidity.
- Chipotle chilis in adobo: Brings smoky heat essential to enchilada flavor—adjust to your spice preference.
- Chili powder: Adds that classic southwestern kick.
- Garlic cloves: Smashed for that fragrant boost.
- Diamond Crystal kosher salt: I prefer this brand for its texture and ability to season evenly.
- Fresh black pepper: To taste—for just the right bite.
- Extra-virgin olive oil: For sautéing the onions and adding richness.
- Onion: I use a mix of yellow and red sliced onions for a sweeter, layered flavor.
- Leftover vegetable sides: A perfect way to sneak extra veggies—roasted or sautéed ones work great.
- Shredded leftover turkey breast: The star ingredient—use your favorite cooked turkey or chicken.
- Corn tortillas: Cut into bite-sized strips to soak up all the sauce.
- Shredded cheese: Mexican cheese blend or Monterey Jack melts beautifully on top.
- Sour cream: For creamy tangy topping.
- Fresh jalapeno: Adds a fresh kick when sliced thin.
- Chopped fresh cilantro: Finishing herb that brightens every bite.
Variations
I love that this Leftover Turkey Pumpkin Enchilada Skillet Recipe is versatile enough to adapt to what you have on hand or your personal tastes. Over time, I’ve played around with a few variations to keep it exciting and tailor it for different occasions.
- Vegetarian version: I swap out the turkey for extra roasted vegetables or black beans—still hearty and satisfying.
- Ground turkey skillet: When I don’t have leftovers, browning ground turkey with the onions works just as well.
- Extra heat: If you love spice as much as I do, adding more chipotle or fresh jalapenos amps up the kick.
- Cheese variety: Try a smoky gouda or a sharper cheddar for a fun twist on the topping.
How to Make Leftover Turkey Pumpkin Enchilada Skillet Recipe
Step 1: Bring the Sauce Together
Start by blending the sauce ingredients for this Leftover Turkey Pumpkin Enchilada Skillet Recipe. Toss pumpkin puree, chopped tomatoes, chicken broth, chipotle chilis, chili powder, smashed garlic, kosher salt, and fresh pepper into your blender. Give it a smooth whirl until creamy and well combined. This sauce is where the magic happens—simple but layered with smoky, sweet, and spicy notes all at once.
Step 2: Sauté Your Aromatics and Veggies
Heat olive oil in a large cast iron or ovenproof skillet over medium heat until shimmering. Toss in your sliced onions with a pinch of kosher salt and cook, stirring occasionally, until soft and translucent—around 3 to 5 minutes. Then, add your leftover veggies or chopped greens. Stir and cook until they’re warmed through or nicely wilted, just a couple of minutes. This step ensures every bite has layers of texture.
Step 3: Combine Turkey, Tortillas, and Sauce
Next, stir in your shredded turkey and the chopped corn tortilla strips. Pour the pumpkin enchilada sauce over everything and mix thoroughly so every bite is coated with that heavenly sauce. Bring the skillet to a simmer and let it cook for about 5 minutes, stirring occasionally, so all the flavors meld together beautifully.
Step 4: Broil for a Gorgeous Cheese Finish
Turn off the heat and sprinkle shredded cheese evenly on top. Slide your skillet onto a rack about six inches below the broiler and broil for 1 to 2 minutes until the cheese melts and turns golden with some browned spots. Keep a close eye here—you don’t want to burn that gorgeous cheesy topping! Let the skillet cool for five minutes before serving to let the flavors settle.
Pro Tips for Making Leftover Turkey Pumpkin Enchilada Skillet Recipe
- Sauce Smoothness: Make sure to blend your sauce until perfectly smooth for the best texture in every bite.
- Don’t Skip the Broil: The broiler step adds that irresistible, slightly crispy cheese layer that your family will rave about.
- Use Cast Iron: I prefer a cast iron skillet because it evenly heats and is broiler-safe, but any ovenproof skillet works fine.
- Watch the Broiler: Cheese broils fast—stay close and check after a minute to avoid burning.
How to Serve Leftover Turkey Pumpkin Enchilada Skillet Recipe
Garnishes
I love topping this skillet with a dollop of sour cream, a few slices of fresh jalapeno for a bright kick, and lots of chopped fresh cilantro. These garnishes bring freshness and creaminess that beautifully balance the smoky and spicy flavors.
Side Dishes
This skillet is a meal on its own, but I often pair it with a simple green salad dressed with lime vinaigrette or some warm, buttered corn tortillas on the side. I also love a scoop of guacamole to add creaminess and extra avocado goodness.
Creative Ways to Present
For a party or holiday gathering, I like serving this Leftover Turkey Pumpkin Enchilada Skillet Recipe in individual cast iron skillets or oven-safe ramekins—everyone gets their own cheesy, bubbling parcel of yum! Adding colorful bowls of toppings lets guests customize their plates, which always gets rave reviews.
Make Ahead and Storage
Storing Leftovers
I usually cool any leftovers to room temperature, then transfer them to an airtight container and store in the fridge. This dish keeps well up to 3 days, making it a great way to enjoy another easy meal without extra cooking.
Freezing
I’ve frozen this skillet a couple of times by portioning it into freezer-safe containers. It freezes nicely and reheats well, though I recommend adding fresh toppings after thawing for the best flavor and texture.
Reheating
To reheat, I cover leftovers loosely with foil and warm them in a 350°F oven until heated through—about 15 to 20 minutes. This keeps the tortillas from getting soggy like the microwave can, and the flavors stay well balanced.
FAQs
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Can I use chicken instead of turkey in this recipe?
Absolutely! Leftover chicken works just as well in the Leftover Turkey Pumpkin Enchilada Skillet Recipe. I often use rotisserie chicken when I don’t have turkey, and it’s just as comforting and tasty.
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Is it possible to make this recipe vegetarian?
Yes! Simply omit the turkey and add extra roasted veggies or beans. The pumpkin enchilada sauce is hearty enough on its own to satisfy vegetarian appetites.
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How spicy is this skillet recipe?
The chipotle in adobo brings a moderate smoky heat, but you can control the spice by using fewer chipotles or removing the seeds. Adding fresh jalapenos on top also lets everyone adjust heat to taste.
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Can I prepare this recipe ahead of time?
You can blend the sauce and prep the vegetables a day in advance, then assemble and cook when you’re ready. It makes weeknight dinners easier when most of the work is done ahead.
Final Thoughts
When I first tried this Leftover Turkey Pumpkin Enchilada Skillet Recipe, it completely changed how I think about leftover turkey dishes. The combination of flavors feels cozy yet creative, and it’s become a family favorite fast. I hope you enjoy making this as much as I do—it’s one of those meals that feels like comfort food but with a special, unexpected twist. Give it a try, and soon it might become your go-to skillet recipe for turning leftovers into something exciting.
Print
Leftover Turkey Pumpkin Enchilada Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
Leftover Turkey Pumpkin Enchilada Skillet is a flavorful and comforting dish that combines creamy pumpkin puree with smoky chipotle chilis, tender shredded turkey, and crisp corn tortillas, all baked under a layer of melted cheese. This skillet meal is perfect for using up leftovers while delivering a hearty, warming dinner with a slight spicy kick.
Ingredients
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 Base
- 1/2 teaspoon extra-virgin olive oil
- 1/2 large onion (sliced; yellow or red onion works)
- Kosher salt (to taste)
- 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
Toppings
- 3 ounces shredded cheese (Mexican cheese blend, Monterey Jack, or mozzarella)
- Sour cream (for serving)
- Sliced fresh jalapeno (for serving)
- Chopped fresh cilantro (for serving)
Instructions
- Prepare the broiler: Move a rack about six inches below the broiler and heat it to high to prepare for melting the cheese at the end.
- Make the sauce: In a blender, combine the pumpkin puree, chopped tomatoes, chicken broth, chipotle chilis or pureed chipotle in adobo, chili powder, smashed garlic cloves, and kosher salt. Season with fresh black pepper to taste. Blend the ingredients until the sauce is completely smooth.
- Sauté the onions: Heat the extra-virgin olive oil in a large black iron skillet or ovenproof skillet over medium heat until shimmering. Add the sliced onions along with a pinch of kosher salt and cook, stirring occasionally, until the onions are translucent, about 3 to 5 minutes.
- Add vegetables: Stir in the leftover vegetable sides—either roasted vegetables or chopped greens—and cook, stirring often, until heated through or wilted in the case of greens, about 2 to 3 minutes.
- Combine turkey and tortillas: Add the shredded turkey and bite-sized corn tortilla strips to the skillet. Pour all of the prepared enchilada sauce over the mixture and stir well to ensure everything is coated evenly.
- Simmer the skillet: Bring the skillet to a simmer and cook, stirring occasionally, for 5 minutes to heat the dish through thoroughly. Remove the skillet from the heat.
- Add cheese and broil: Evenly sprinkle shredded cheese over the top of the skillet contents. Transfer the skillet to the preheated broiler rack and broil for 1 to 2 minutes, or until the cheese is melted and slightly browned in spots. Keep a close eye to avoid burning.
- Serve: Let the skillet cool for 5 minutes. Serve topped with dollops of sour cream, sliced fresh jalapeno, and chopped fresh cilantro for added creaminess and a fresh, spicy kick.
Notes
- Vegetarian Pumpkin Enchilada Skillet: Omit the turkey and add more vegetables for a vegetarian version.
- Turkey swap: Use leftover turkey or chicken from a rotisserie for convenience.
- Ground Turkey skillet: If no leftover turkey is available, brown ground turkey in the skillet with the onions before adding other ingredients.
- Beans addition: Stir in one cup of canned black beans for extra protein and fiber.
- Avocado topping: Add sliced fresh avocado on top when serving for a creamy texture.
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: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 33.5 g
- Cholesterol: 74.5 mg
