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This Leftover Turkey Enchiladas recipe is a one-pan skillet meal! A brilliant tasty method to use up leftover turkey (or chicken) and vegetables!

Leftover Turkey Enchiladas Skillet

You guys know the way much I really like enchiladas, so I’m excited to share this Leftover Turkey and Pumpkin Enchilada Skillet recipe! When you wish to spice things up within the kitchen, don’t miss this dish that uses leftover Thanksgiving turkey and roasted vegetables. I tested the enchiladas with roasted butternut squash, which was wonderful, but leftover roasted Brussels sprouts or fresh spinach or kale would even be great. The homemade pumpkin enchilada sauce is spicy and delicious, made with canned tomatoes and pumpkin, plus some chipotle peppers for smoky heat. More of my favorite enchilada recipes are my Chicken Enchiladas or these Slow Cooker Chicken Enchiladas. And for more leftover ideas see my Thanksgiving Leftover Recipes.

Turkey Enchilada Ingredients

• Pumpkin Enchilada Sauce: Canned pumpkin puree, chicken broth, canned chopped or diced tomatoes, chipotle chilis in adobo sauce, chili powder, garlic, kosher salt, black pepper
• Onion: Slice half of a giant yellow or red onion.
• Kosher Salt to season
• Vegetables: Use any leftover Thanksgiving veggies, like roasted butternut squash or Brussels sprouts or should you don’t have leftovers use fresh, hardy greens, like spinach or kale.
• Turkey: You’ll need 4 cups of leftover shredded turkey or chicken breast.
• Corn Tortillas cut into bite-size strips
• Cheese: Three ounces of Mexican cheese mix, Monterey Jack, or mozzarella
• Garnishes: Sour cream, jalapeños, cilantro

Easy methods to Make Turkey Enchiladas

1. Mix the Pumpkin Enchilada Sauce ingredients in a blender until smooth.
2. Sauté the onion with a pinch of salt, stirring occasionally, until translucent. Add the vegetables and cook until heated through.
3. Add the turkey and corn tortillas and stir within the enchilada sauce. Bring it to a simmer, stirring occasionally, and cook for five minutes.
4. Cheese: Remove the skillet from the warmth and sprinkle evenly with cheese.
5. Broil the skillet until the cheese melts. Let cool, and top along with your desired garnishes.

Variations

• Vegetarian Pumpkin Enchilada Skillet: Omit the turkey and add more vegetables.
• Turkey: Swap leftover turkey or chicken with rotisserie chicken.
• Ground Turkey Skillet: When you don’t have leftover turkey, brown ground turkey within the skillet with the onion.
• Beans: Add one cup of canned black beans.
• Avocado: Top your enchiladas with fresh avocado.

What to Serve with Turkey Enchilada Skillet

This healthy turkey enchilada skillet doesn’t actually need a side because it’s an entire meal in a single, but should you’re feeding extra people and wish to stretch it, listed here are some ideas:

Storage

Leftover turkey will last as long as 4 days refrigerated. So, depending on how old your turkey is, this skillet will keep for 2 to a few days. If you wish to make this recipe and won’t have time to before your Thanksgiving turkey goes bad, freeze it on Thanksgiving or the day after, and make this dish after the vacations. You can too freeze the cooked enchilada skillet for up to a few months.

More Leftover Turkey Recipes You’ll Love

Prep: 10 minutes mins

Cook: 20 minutes mins

cooling time: 5 minutes mins

Total: 35 minutes mins

Yield: 5 servings

Serving Size: 1 1/2 cups

Pumpkin Enchilada Sauce (Makes 4 1/4 cups)

Assembly

• ▢ 1/2 teaspoon extra-virgin olive oil
• ▢ 1/2 large onion, sliced (yellow and red would work)
• ▢ Kosher salt
• ▢ 1 1/2 cups leftover vegetable sides, comparable to roasted butternut squash or Brussels sprouts, cut into bite-size pieces, or 1 bunch of hardy greens, comparable to spinach or kale, roughly chopped
• ▢ 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, comparable to Mexican cheese mix, Monterey Jack, or mozzarella

Garnishes (select one or many!)

• Move a rack about six inches blow the broiler and warmth to high.

• Make the sauce: In a blender, mix the pumpkin, tomatoes, chicken broth, chipotles, chili powder, garlic, and salt and season with pepper. Mix until smooth.

• Assemble: In a big black iron skillet or ovenproof skillet over medium, heat the oil until shimmering. Add the onion and pinch of salt cook, stirring occasionally, just until translucent, 3 to five minutes.

• Add the roasted vegetables or chopped greens and cook, stirring often, until heated through or wilted (for the greens), 2 to three minutes.

• Add the turkey and the chopped tortillas then pour in the entire enchilada sauce and stir to be certain that all the things is coated within the sauce.

• Bring to a simmer and cook, stirring occasionally, for five minutes to heat through. Remove from the warmth and sprinkle the cheese evenly excessive.

• Transfer the skillet to the rack near the broiler and broil until the cheese is melted and beginning to brown in spots, 1 to 2 minutes. Let cool for five minutes.

• Top with sour cream, sliced fresh jalapeno, and fresh cilantro.

Last Step:

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Serving: 1 1/2 cups, Calories: 315 kcal, Carbohydrates: 27 g, Protein: 33.5 g, Fat: 9 g, Saturated Fat: 4 g, Cholesterol: 74.5 mg, Sodium: 572.5 mg, Fiber: 7 g, Sugar: 8 g