I absolutely love this Leftover Turkey Pumpkin Enchilada Skillet Recipe because it takes those bits of turkey and veggies lingering in your fridge and transforms them into something so cozy and special. The pumpkin enchilada sauce is that unexpected twist that brings warmth and a touch of sweetness, blending beautifully with smoky chipotle and savory spices. It’s perfect for those chilly nights when you want comfort food without diving into traditional heavy dishes.
When I first tried this recipe, I was amazed at how quickly it came together and how well it made me feel like I was enjoying a restaurant-caliber meal at home. You’ll find that it’s not only a clever way to use leftovers but also a genuinely tasty weeknight dinner that your family will go crazy for. Trust me, once you’ve had a slice of this skillet, you’ll want to keep those turkey leftovers just for this!
Why You’ll Love This Recipe
- Transforms Leftovers: Turns extra turkey and veggies into a flavorful, hearty meal you’ll crave again and again.
- Unique Pumpkin Sauce: Combines pumpkin with chipotle and tomatoes for a smoky, creamy enchilada sauce unlike any you’ve had before.
- Quick and Easy: Takes under 35 minutes from start to finish—perfect for busy weeknights or impromptu dinners.
- Family-Friendly Crowd-Pleaser: My family goes nuts for this dish and I bet yours will too.
Ingredients You’ll Need
These ingredients come together to create the rich pumpkin enchilada sauce, plus all the layers of texture and flavor that make this skillet recipe so satisfying. Look for quality chicken broth and canned pumpkin puree for that smooth, deep taste.
- Pumpkin puree: The creamy base for your enchilada sauce, adding warmth and subtle sweetness.
- Chicken broth: Helps thin the sauce to the perfect consistency and adds savory depth.
- Chopped tomatoes: Adds acidity and balances the richness of the pumpkin.
- Chipotle chilis in adobo: For that smoky heat that gives this recipe its unique character.
- Chili powder: Boosts the smoky, spicy profile of the sauce.
- Garlic cloves: Fresh garlic amps up the savory notes beautifully.
- Kosher salt: Essential to bring all the flavors together.
- Black pepper: Adds a little kick and brightness.
- Extra-virgin olive oil: For sautéing onions to golden perfection.
- Onion: Adds sweetness and texture; yellow or red both work great.
- Leftover vegetable sides: Use roasted butternut squash, Brussels sprouts, or hearty greens like kale or spinach to add a fresh, wholesome touch.
- Leftover turkey breast (shredded): The star protein that makes this dish substantial and comforting.
- Corn tortillas: Cut into strips to bring authentic enchilada vibes and soak up that luscious sauce.
- Shredded cheese: I love melting Mexican cheese blend, Monterey Jack, or mozzarella on top for that gooey finish.
- Garnishes: Choose sour cream, fresh jalapeño slices, and chopped cilantro to brighten and balance each bite.
Variations
I love to play around with this Leftover Turkey Pumpkin Enchilada Skillet Recipe to suit my mood and what I have on hand—and you should too! It’s such a flexible dish, perfect for making it your own.
- Vegetarian Variation: Swap leftover turkey for black beans or cooked lentils for a hearty meatless meal that still bursts with flavor.
- Spice Level Adjustments: If you like it milder, omit or reduce the chipotle; if you love heat, add extra jalapeño or a dash of cayenne.
- Seasonal Vegetables: I’ve used roasted sweet potatoes, sautéed zucchini, or even some leftover green beans—it all works wonderfully here.
- Cheese Alternatives: Feel free to experiment with sharp cheddar or pepper jack to change the flavor profile a bit.
How to Make Leftover Turkey Pumpkin Enchilada Skillet Recipe
Step 1: Prepare and Blend the Pumpkin Enchilada Sauce
Start by moving a rack about six inches below your broiler and turning it on high. Then, pop all your sauce ingredients—pumpkin puree, canned tomatoes, chicken broth, chipotles in adobo, chili powder, garlic, and salt—into a blender. Blend everything until it’s silky smooth with no chunks. This sauce is the magic base that brings the whole dish together, so take your time with it and taste for seasoning before moving forward.
Step 2: Sauté Onions and Veggies for Flavor
Heat oil in a sturdy ovenproof skillet over medium heat until it shimmers, then toss in sliced onions with a pinch of kosher salt. Cook, stirring occasionally, until they soften and turn translucent—about 3 to 5 minutes. Next, add your leftover roasted vegetables or chopped greens and stir often to warm them through or wilt them nicely. This step builds flavor and ensures your veggies are perfectly tender before adding the rest of the ingredients.
Step 3: Combine Turkey, Tortillas, and Sauce
After the veggies are ready, stir in shredded leftover turkey and bite-sized strips of corn tortillas. Pour all of your freshly blended pumpkin enchilada sauce over the skillet and mix everything well so every bit is coated. Then bring the whole mixture to a gentle simmer, stirring occasionally, for about 5 minutes to heat everything evenly and let those flavors marry beautifully. This part smells incredible—I always get excited here!
Step 4: Broil Cheese Topping to Gooey Perfection
Remove the skillet from heat and sprinkle shredded cheese evenly over the top. Slide the skillet onto the broiler rack and broil for just 1 to 2 minutes—watch closely!—until the cheese melts and starts bubbling with golden brown spots. I learned the hard way that broiling too long can burn the cheese, so trust me, keep an eye on it. Once done, let it cool for about 5 minutes before digging in, which helps everything set beautifully.
Pro Tips for Making Leftover Turkey Pumpkin Enchilada Skillet Recipe
- Use Sturdy Tortillas: Corn tortillas hold up best to soaking in the sauce without turning too mushy.
- Control the Heat: Start with one chipotle chili and add more to taste, especially if you’re sensitive to spice.
- Don’t Skip the Resting Time: Letting the skillet cool before serving keeps layers intact and flavor balanced.
- Keep a Close Eye During Broil: Cheese melts quickly—watch to avoid burning and get that perfect bubbly top.
How to Serve Leftover Turkey Pumpkin Enchilada Skillet Recipe
Garnishes
I like topping mine with a dollop of cool sour cream to balance the smoky heat, plus fresh cilantro for a pop of color and brightness. Thin slices of jalapeño add a fresh spicy crunch—and my family loves them for that little extra kick. These garnishes lift the whole dish and make it feel vibrant and fresh.
Side Dishes
I usually keep the sides simple since this skillet is so filling—maybe a crisp green salad or some Mexican street corn on the cob. A light avocado salad also pairs beautifully, adding creaminess and a fresh counterpoint. You want sides that won’t compete but will complement the layered flavors.
Creative Ways to Present
For a festive vibe, I’ve served this skillet on the dining table with individual bowls of toppings—everyone loves customizing their portion. Another favorite is layering it in a casserole dish for potlucks, turning it into more of a baked enchilada-style casserole that’s still quick and tasty. Trust me, your guests will appreciate the fuss-free presentation that feels full-on special.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge, and it keeps beautifully for up to 3 days. The flavors actually deepen, so sometimes leftovers taste even better the next day. Just make sure to cool it completely before refrigerating to avoid sogginess.
Freezing
If you want to freeze portions, I recommend scooping serving-sized amounts into freezer-safe containers without the cheese on top, as it doesn’t freeze well. When you’re ready to enjoy, thaw overnight in the fridge and then add fresh cheese before broiling. This way, the skillet keeps its texture and flavor when reheated.
Reheating
I reheat leftovers gently in a skillet over medium-low heat to avoid drying out the turkey. If you want to refresh the melted cheese top, pop the skillet briefly under the broiler again for just a minute or two. This method keeps everything tasting fresh and delicious—just like the first time.
FAQs
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Can I use canned pumpkin pie mix instead of pumpkin puree for this recipe?
It’s best to use pure pumpkin puree rather than pumpkin pie mix because the pie mix contains added sugar and spices that can interfere with the savory, smoky flavor of the enchilada sauce. Pure pumpkin provides the right balance to complement the chipotle and chili powder.
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What if I don’t have leftover turkey? Can I use chicken instead?
Absolutely! Shredded leftover chicken works just as well and tastes fantastic with this sauce and vegetables. In fact, the recipe originally works with both turkey and chicken breast, so feel free to use whatever you have on hand.
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Can I make the pumpkin enchilada sauce ahead of time?
Yes! You can prepare the sauce up to 3 days in advance and store it in an airtight container in the fridge. When ready, warm it gently before assembling the skillet to keep that smooth, rich texture.
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How can I make this recipe vegan-friendly?
Swap out the turkey for roasted or sautéed veggies and use dairy-free cheese or skip the cheese topping altogether. Also, use vegetable broth in place of chicken broth in the sauce to keep it plant-based.
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What kind of skillet should I use for best results?
An oven-safe cast iron skillet works best because it can go from stovetop to broiler easily and gives great heat distribution. If you don’t have cast iron, any heavy ovenproof skillet will do, just be sure it’s broiler-safe.
Final Thoughts
This Leftover Turkey Pumpkin Enchilada Skillet Recipe truly holds a special place in my kitchen rotation. It’s the kind of dish that feels like a warm hug on a chilly day, yet it’s quick enough for busy evenings. I love how it stretches leftovers into something totally new and exciting, proving great meals don’t need to be complicated. If you’ve got turkey hanging out in the fridge, give this recipe a try—you’ll be so glad you did!
Print
Leftover Turkey Pumpkin Enchilada Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern
Description
This Leftover Turkey Pumpkin Enchilada Skillet is a flavorful and hearty dish that transforms leftover turkey and vegetables into a comforting, southwestern-inspired meal. Featuring a creamy pumpkin enchilada sauce with smoky chipotle, tender turkey, sautéed vegetables, and melted cheese, this skillet recipe is perfect for quick weeknight dinners with a twist.
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 or red onion works)
- Kosher salt (to season)
- 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 like 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 (Mexican cheese blend, Monterey Jack, or mozzarella)
- Garnishes (choose one or many!): sour cream, sliced fresh jalapeno, chopped fresh cilantro
Instructions
- Prepare the broiler. Move a rack about six inches below the broiler and heat to high to get ready for finishing the dish with melted cheese.
- Make the pumpkin enchilada sauce. In a blender, combine the pumpkin puree, canned chopped tomatoes, chicken broth, chipotles, chili powder, smashed garlic cloves, and kosher salt. Season with fresh black pepper to taste. Blend until the mixture is smooth and creamy.
- Sauté the onions. In a large cast iron or ovenproof skillet over medium heat, warm the olive oil until shimmering. Add the sliced onion and a pinch of kosher salt. Cook, stirring occasionally, just until the onions become translucent, about 3 to 5 minutes.
- Add the vegetables. Stir in your leftover roasted vegetables or chopped hardy greens. Cook, stirring often, until the vegetables are heated through or the greens have wilted, about 2 to 3 minutes.
- Incorporate turkey and tortillas. Add the shredded leftover turkey and the bite-size corn tortilla strips into the skillet. Pour in the prepared pumpkin enchilada sauce and stir to evenly coat all the ingredients with the sauce.
- Simmer the mixture. Bring the skillet contents to a simmer and cook, stirring occasionally, for 5 minutes to ensure everything is heated through and flavors meld together. Remove the skillet from heat.
- Add cheese and broil. Sprinkle the shredded cheese evenly over the top of the mixture. Transfer the skillet to the broiler rack set earlier. Broil for 1 to 2 minutes until the cheese is melted and starts to brown in spots. Keep a close eye to prevent burning.
- Cool and garnish. Let the skillet cool for 5 minutes before serving. Top with garnishes such as sour cream, sliced fresh jalapeno, and chopped fresh cilantro according to your preference.
Notes
- Use any sturdy leftover vegetables like roasted butternut squash, Brussels sprouts, or leafy greens such as kale or spinach.
- Chipotle in adobo adds smoky heat; adjust quantity to suit your spice tolerance.
- The recipe uses a cast iron skillet for even cooking and broiling, but any ovenproof skillet will work.
- Leftover turkey can be substituted with leftover chicken if preferred.
- Watch carefully during broiling to prevent the cheese from burning.
- To make this dish vegetarian, omit the turkey and replace chicken broth with vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
