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
Scale
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
