Description
This Leftover Turkey Enchilada recipe is a one-pan skillet meal! A super tasty way to use up leftover turkey (or chicken) and vegetables!
Equipment
cast iron skillet or oven safe skillet
Ingredients
Pumpkin Enchilada Sauce (Makes 4 1/4 cups)
115-ounce canpumpkin puree
1/2cupchicken broth
115-ounce canchopped tomatoes
2chipotle chilis in adobo sauce or 2 tablespoons pureed chipotle in adobo, from 1 can
4teaspoonschili powder
2garlic cloves, smashed
1teaspoonDiamond Crystal kosher salt
Fresh black pepper, to taste
Assembly
1/2teaspoonextra-virgin olive oil
1/2large onion, sliced (yellow and red would work)
Kosher salt
1 1/2cupsleftover 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
4cups(15 ounces) shredded leftover turkey breast or chicken breast
46-inch corn tortillas, cut into bite-size strips
3ouncesshredded 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.
Last Step:
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Nutrition
Serving: 11/2 cups, Calories: 315kcal, Carbohydrates: 27g, Protein: 33.5g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 74.5mg, Sodium: 572.5mg, Fiber: 7g, Sugar: 8g
