This recipe for leftover turkey enchiladas just requires one pan and skillet! An really delicious way to use up leftover veggies and turkey (or chicken)!
Leftover Turkey Enchiladas Skillet
I’m thrilled to share this recipe for Leftover Turkey and Pumpkin Enchiladas Skillet as you all know how much I like enchiladas! Try this recipe for leftover Thanksgiving turkey and roasted veggies if you want a little spiciness in your kitchen. I tried the enchiladas using roasted butternut squash, and it turned out fantastic, but fresh spinach, kale, or leftover roasted Brussels sprouts would also taste fantastic. Made with canned tomatoes, pumpkin, and chipotle peppers for smokey heat, the homemade pumpkin enchilada sauce is flavorful and fiery.
Leftover Turkey Enchiladas Ingredients
- Pumpkin Enchilada Sauce: Chili powder, garlic, kosher salt, black pepper, canned chipotle chiles in adobo sauce, canned chopped or diced tomatoes, and canned pumpkin puree are all ingredients in pumpkin enchilada sauce.
- Onion: Cut a big yellow or red onion in half.
- Use Kosher salt for seasoning.
- Vegetables: If you have any leftover Thanksgiving vegetables, roast them like butternut squash or Brussels sprouts. If not, use fresh, hardy greens like kale or spinach.
- Turkey: Four cups of leftover shredded chicken breast or turkey are required.
- Sliced corn tortillas into little pieces
- Three ounces of Monterey Jack, mozzarella, or a combination of Mexican cheeses
- Garnish with cilantro, jalapeños, and sour cream.
How to Make Leftover Turkey Enchiladas
- In a blender, mix the ingredients for the Pumpkin Enchilada Sauce until smooth.
- When the onion becomes transparent, sauté it with a bit of salt and toss it from time to time. When the veggies are well cooked, add them and cook.
- Stir in the enchilada sauce after adding the corn tortillas and meat. Cook for five minutes, stirring from time to time, over a simmer.
- Cheese: Take the pan off of the burner and evenly distribute the cheese.
- Melt the cheese in the pan by broiling it. Once cooled, add the appropriate garnishes on top.
Variations in Leftover Turkey Enchiladas
- Vegetarian Pumpkin Enchilada Skillet: Increase the amount of veggies and leave out the turkey.
- Turkey: Replace any leftover rotisserie chicken or turkey with it.
- Ground Turkey Skillet: In the event that you do not have any leftover turkey, brown the ground turkey together with the onion in a pan.
- Add one cup of black beans from a can.
- Avocado: Place a fresh avocado on top of your enchiladas.
Storage
Turkey leftovers can be chilled for up to four days. Thus, this skillet may be stored for two to three days, depending on how old your turkey is. Freeze your Thanksgiving turkey on Thanksgiving or the day following, then prepare this dish after the holidays if you want to make it but won’t have time before it goes bad. The cooked enchilada skillet freezes well for up to three months.
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Leftover Turkey Enchiladas Skillet
Ingredients
Pumpkin Enchilada Sauce (Makes 4 1/4 cups)
- 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
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 such as roasted butternut squash or Brussels sprouts, cut into bite-size pieces, or 1 bunch of hardy greens, such as 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 such as Mexican cheese blend, Monterey Jack, or mozzarella
Garnishes (choose one or many!)
- Sour cream
- Sliced fresh jalapeno
- Chopped fresh cilantro
Instructions
- After moving a rack six inches, turn on the broiler and increase the heat.
- Prepare the sauce: Put the pumpkin, tomatoes, chipotles, chicken stock, chili powder, garlic, salt, and pepper in a blender. Process till smooth.
- Put Together: Heat the oil in a large ovenproof pan or black iron skillet over medium heat until shimmering. Add the onion and a pinch of salt; simmer for 3 to 5 minutes, turning periodically, or until the onion is transparent.
- Add the chopped greens or roasted vegetables, and simmer, turning often, for 2 to 3 minutes, or until cooked through (for the greens).
- Pour in all of the enchilada sauce, toss to ensure that everything is covered, then add the chopped tortillas and turkey.
- Heat through for five minutes, stirring periodically, after bringing to a boil. Take off the heat and equally distribute the cheese on top.
- Place the skillet on the rack next to the broiler, and broil for one to two minutes, or until the cheese is melted and beginning to color in places. Give it five minutes to cool.
- Add fresh cilantro, sliced jalapeño, and sour cream over top.