Leftover Turkey Enchiladas Skillet
This recipe for leftover turkey enchiladas just requires one pan and skillet! An really delicious way to use up leftover veggies and turkey (or chicken)!
Yield: 6
Materials
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 and red would work)
- Kosher salt
- 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, such as 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 such as Mexican cheese blend, Monterey Jack, or mozzarella
Garnishes (choose one or many!)
- Sour cream
- Sliced fresh jalapeno
- Chopped fresh cilantro
Instructions
- After moving a rack six inches, turn on the broiler and increase the heat.
- Prepare the sauce: Put the pumpkin, tomatoes, chipotles, chicken stock, chili powder, garlic, salt, and pepper in a blender. Process till smooth.
- Put Together: Heat the oil in a large ovenproof pan or black iron skillet over medium heat until shimmering. Add the onion and a pinch of salt; simmer for 3 to 5 minutes, turning periodically, or until the onion is transparent.
- Add the chopped greens or roasted vegetables, and simmer, turning often, for 2 to 3 minutes, or until cooked through (for the greens).
- Pour in all of the enchilada sauce, toss to ensure that everything is covered, then add the chopped tortillas and turkey.
- Heat through for five minutes, stirring periodically, after bringing to a boil. Take off the heat and equally distribute the cheese on top.
- Place the skillet on the rack next to the broiler, and broil for one to two minutes, or until the cheese is melted and beginning to color in places. Give it five minutes to cool.
- Add fresh cilantro, sliced jalapeño, and sour cream over top.