Leftover Turkey Enchiladas Skillet – Skinnytaste

Leftover Turkey Enchiladas Skillet – Skinnytaste

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This Leftover Turkey Enchiladas recipe is a one-pan skillet meal! An excellent tasty means to make use of up leftover turkey (or hen) and greens!

Leftover Turkey Pumpkin Enchilada Skillet

Leftover Turkey Enchiladas Skillet

You guys know the way a lot I really like enchiladas, so I’m excited to share this Leftover Turkey and Pumpkin Enchilada Skillet recipe! For those who prefer to spice issues up within the kitchen, don’t miss this dish that makes use of leftover Thanksgiving turkey and roasted greens. I examined the enchiladas with roasted butternut squash, which was fantastic, however leftover roasted Brussels sprouts or contemporary spinach or kale would even be nice. The do-it-yourself pumpkin enchilada sauce is spicy and scrumptious, made with canned tomatoes and pumpkin, plus some chipotle peppers for smoky warmth. Extra of my favourite enchilada recipes are my Rooster Enchiladas or these Sluggish Cooker Rooster Enchiladas. And for extra leftover concepts see my Thanksgiving Leftover Recipes.

Pumpkin Enchilada Ingredients

Turkey Enchilada Elements

  • Pumpkin Enchilada Sauce: Canned pumpkin puree, hen 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 purple onion.
  • Kosher Salt to season
  • Greens: Use any leftover Thanksgiving veggies, like roasted butternut squash or Brussels sprouts or should you don’t have leftovers use contemporary, hardy greens, like spinach or kale.
  • Turkey: You’ll want 4 cups of leftover shredded turkey or hen breast.
  • Corn Tortillas reduce into bite-size strips
  • Cheese: Three ounces of Mexican cheese mix, Monterey Jack, or mozzarella
  • Garnishes: Bitter cream, jalapeños, cilantro

Make Turkey Enchiladas

  1. Mix the Pumpkin Enchilada Sauce substances in a blender till clean.
  2. Sauteed the onion with a pinch of salt, stirring often, till translucent. Add the greens and prepare dinner till heated by means of.
  3. Add the turkey and corn tortillas and stir within the enchilada sauce. Carry it to a simmer, stirring often, and prepare dinner for 5 minutes.
  4. Cheese: Take away the skillet from the warmth and sprinkle evenly with cheese.
  5. Broil the skillet till the cheese melts. Let cool, and high together with your desired garnishes.
Leftover Turkey Enchiladas Skillet


  • Vegetarian Pumpkin Enchilada Skillet: Omit the turkey and add extra greens.
  • Turkey: Swap leftover turkey or hen with rotisserie hen.
  • Floor Turkey Skillet: For those who don’t have leftover turkey, brown floor turkey within the skillet with the onion.
  • Beans: Add one cup of canned black beans.
  • Avocado: Prime your enchiladas with contemporary avocado.

What to Serve with Turkey Enchilada Skillet

This wholesome turkey enchilada skillet doesn’t really want a facet because it’s an entire meal in a single, however should you’re feeding additional individuals and wish to stretch it, listed below are some concepts:


Leftover turkey will last as long as 4 days refrigerated. So, relying on how outdated your turkey is, this skillet will hold for 2 to a few days. If you wish to make this recipe and received’t have time to earlier than your Thanksgiving turkey goes unhealthy, freeze it on Thanksgiving or the day after, and make this dish after the vacations. It’s also possible to freeze the cooked enchilada skillet for as much as three months.

Leftover Turkey Enchiladas Skillet

Extra Leftover Turkey Recipes You’ll Love

Prep: 10 minutes

Cook dinner: 20 minutes

cooling time: 5 minutes

Complete: 35 minutes

Yield: 5 servings

Serving Measurement: 1 1/2 cups

Pumpkin Enchilada Sauce (Makes 4 1/4 cups)


  • 1/2 teaspoon extra-virgin olive oil
  • 1/2 giant onion, sliced (yellow and purple would work)
  • Kosher salt
  • 1 1/2 cups leftover vegetable sides, reminiscent of roasted butternut squash or Brussels sprouts, reduce into bite-size items, or 1 bunch of hardy greens, reminiscent of spinach or kale, roughly chopped
  • 4 cups (15 ounces) shredded leftover turkey breast or hen breast
  • 4 6-inch corn tortillas, reduce into bite-size strips
  • 3 ounces shredded cheese, reminiscent of Mexican cheese mix, Monterey Jack, or mozzarella

Garnishes (select one or many!)

  • Transfer a rack about six inches blow the broiler and warmth to excessive.

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

  • Assemble: In a big black iron skillet or ovenproof skillet over medium, warmth the oil till shimmering. Add the onion and pinch of salt prepare dinner, stirring often, simply till translucent, 3 to five minutes.

  • Add the roasted greens or chopped greens and prepare dinner, stirring typically, till heated by means of 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 verify every little thing is coated within the sauce.

  • Carry to a simmer and prepare dinner, stirring often, for five minutes to warmth by means of. Take away from the warmth and sprinkle the cheese evenly excessive.

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

  • Prime with bitter cream, sliced contemporary jalapeno, and contemporary cilantro.

Final Step:

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Serving: 1 1/2 cups, Energy: 315 kcal, Carbohydrates: 27 g, Protein: 33.5 g, Fats: 9 g, Saturated Fats: 4 g, Ldl cholesterol: 74.5 mg, Sodium: 572.5 mg, Fiber: 7 g, Sugar: 8 g

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