Skillet of leftover turkey enchiladas
I’m thrilled to share this recipe for Leftover Turkey and Pumpkin Enchiladas Skillet as you all know how much I adore enchiladas! Try this recipe for leftover Thanksgiving turkey and roasted vegetables if you enjoy 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. My Slow Cooker Chicken Enchiladas and my Chicken Enchiladas are two more of my favorite enchilada recipes. See my Thanksgiving Leftover for more ideas on how to use leftovers.
Ingredients for Turkey Enchiladas:
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 large 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 small pieces
Three ounces of Monterey Jack, mozzarella, or a combination of Mexican cheeses
Garnish with cilantro, jalapeños, and sour cream.
How to Prepare Enchiladas from Turkey
In a blender, mix the ingredients for the Pumpkin Enchilada Sauce until smooth.
When the onion becomes transparent, sauté it with a pinch of salt and toss it from time to time. When the vegetables 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 skillet off of the burner and evenly distribute the cheese.
Melt the cheese in the skillet by broiling it. Once cooled, add the appropriate garnishes on top.
Changes
Vegetarian Pumpkin Enchilada Skillet: Increase the amount of vegetables and leave out the turkey.
Turkey: Replace any leftover rotisserie chicken or turkey with it.
In the event that you do not have any leftover turkey, brown the ground turkey together with the onion in a skillet.
Add one cup of black beans from a can.
Avocado: Place a fresh avocado on top of your enchiladas.
Serve Ideas for Turkey Enchilada Skillet
Since this nutritious turkey enchilada skillet serves as a full dinner, it doesn’t really need a side dish, but if you’re feeding a large group of people and would like to stretch it, try these suggestions:
Cilantro Lime Rice or Latin Yellow Rice
Reduce your carbohydrates with Mexican Cauliflower Rice.
Pinto or Black Beans?
Romaine and avocado in a green salad
Turkey leftovers can be chilled for up to four days. Thus, this skillet can 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. Additionally, the cooked enchilada skillet can be frozen for a maximum of three months.
More Delightful Recipes with Leftover Turkey
Turkey Tacos with Brussels Sprout Slaw and Leftover Turkey Noodle Soup
Turkey Pie in a Pot with Sweet Potato Crust
Turkey Pot Pie Empanadas with Leftover Turkey and Sweet Potato Frittata