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.
Ingredients
• 1 Cilantro, fresh
• 4 cups Turkey breast or chicken breast
• 2 garlic cloves
• 1 Jalapeno, fresh
• 2 Chipotle chilis in adobo sauce
• 1 15-ounce can pumpkin puree
• 1 15-ounce can Tomatoes
• 1 1/2 cups Vegetable sides
• 1/2 cup chicken broth
• 1 Black pepper, Fresh
• 4 tsp Chili powder
• 1 sour cream
• 1/2 Large onion (sliced (yellow and red would work))
• 1 tsp Diamond crystal kosher salt
• 1 Kosher salt
• 1/2 tsp Olive oil, extra-virgin
• 4 6-inch corn tortillas
• 3 oz Cheese
How to Make Leftover Turkey Enchiladas Skillet Recipes
Step 1. Blend the Pumpkin Enchilada Sauce ingredients in a blender until smooth.
Step 2. Sauté the onion with a pinch of salt, stirring occasionally, until translucent. Add the vegetables and cook until heated through.
Step 3. Add the turkey and corn tortillas and stir in the enchilada sauce. Bring it to a simmer, stirring occasionally, and cook for five minutes.
Step 4. Cheese: Remove the skillet from the heat and sprinkle evenly with cheese.
Step 5. Broil the skillet until the cheese melts. Let cool, and top with your desired garnishes.