This Leftover Turkey Enchiladas recipe is a one-pan skillet meal! A super tasty way to use up leftover turkey (or chicken) and vegetables!
Leftover Turkey Enchiladas Skillet
You guys know how much I love enchiladas, so I’m excited to share this Leftover Turkey and Pumpkin Enchilada Skillet recipe! If you like to spice things up in 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 also 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 large yellow or red onion.
- Kosher Salt to season
- Vegetables: Use any leftover Thanksgiving veggies, like roasted butternut squash or Brussels sprouts or if you don’t have leftovers use fresh, hardy greens, like spinach or kale.
- Turkey: You’ll need four cups of leftover shredded turkey or chicken breast.
- Corn Tortillas cut into bite-size strips
- Cheese: Three ounces of Mexican cheese blend, Monterey Jack, or mozzarella
- Garnishes: Sour cream, jalapeños, cilantro
How to Make Turkey Enchiladas
- Blend the Pumpkin Enchilada Sauce ingredients in a blender until smooth.
- Sauté the onion with a pinch of salt, stirring occasionally, until translucent. Add the vegetables and cook until heated through.
- Add the turkey and corn tortillas and stir in the enchilada sauce. Bring it to a simmer, stirring occasionally, and cook for five minutes.
- Cheese: Remove the skillet from the heat and sprinkle evenly with cheese.
- Broil the skillet until the cheese melts. Let cool, and top 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: If you don’t have leftover turkey, brown ground turkey in 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 really need a side since it’s a complete meal in one, but if you’re feeding extra people and want to stretch it, here are some ideas:
- Latin Yellow Rice or Cilantro Lime Rice
- Mexican Cauliflower Rice for fewer carbs
- Black Beans or Pinto Beans
- Green salad with avocado and romaine
Storage
Leftover turkey will last up to four days refrigerated. So, depending on how old your turkey is, this skillet will keep for two to three days. If you want 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 holidays. You can also freeze the cooked enchilada skillet for up to three months.
More Leftover Turkey Recipes You’ll Love
- Leftover Turkey Noodle Soup
- Leftover Turkey Tacos with Brussels Sprout Slaw
- Turkey Pot Pie with Sweet Potato Topping
- Leftover Turkey and Sweet Potato Frittata
- Leftover Turkey Pot Pie Empanadas
Leftover Turkey Pumpkin Enchilada Skillet
Equipment
- cast iron skillet or oven safe 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
- Move a rack about six inches blow the broiler and heat to high.
- Make the sauce: In a blender, combine the pumpkin, tomatoes, chicken broth, chipotles, chili powder, garlic, and salt and season with pepper. Blend until smooth.
- Assemble: In a large 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 5 minutes.
- Add the roasted vegetables or chopped greens and cook, stirring often, until heated through or wilted (for the greens), 2 to 3 minutes.
- Add the turkey and the chopped tortillas then pour in all of the enchilada sauce and stir to make sure everything is coated in the sauce.
- Bring to a simmer and cook, stirring occasionally, for 5 minutes to heat through. Remove from the heat and sprinkle the cheese evenly over the top.
- Transfer the skillet to the rack close to the broiler and broil until the cheese is melted and starting to brown in spots, 1 to 2 minutes. Let cool for 5 minutes.
- Top with sour cream, sliced fresh jalapeno, and fresh cilantro.
