This Leftover Turkey Enchiladas recipe is a one-pan skillet meal! A brilliant tasty approach to make use of up leftover turkey (or rooster) and greens!
Leftover Turkey Enchiladas Skillet
You guys understand how a lot I like enchiladas, so I’m excited to share this Leftover Turkey and Pumpkin Enchilada Skillet recipe! In case you 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 Chicken Enchiladas or these Slow Cooker Chicken Enchiladas. And for extra leftover concepts see my Thanksgiving Leftover Recipes.
Turkey Enchilada Components
- Pumpkin Enchilada Sauce: Canned pumpkin puree, rooster 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 rooster breast.
- Corn Tortillas minimize into bite-size strips
- Cheese: Three ounces of Mexican cheese mix, Monterey Jack, or mozzarella
- Garnishes: Bitter cream, jalapeños, cilantro
The best way to Make Turkey Enchiladas
- Mix the Pumpkin Enchilada Sauce components in a blender till easy.
- Sauté the onion with a pinch of salt, stirring often, till translucent. Add the greens and cook dinner till heated via.
- Add the turkey and corn tortillas and stir within the enchilada sauce. Deliver it to a simmer, stirring often, and cook dinner for 5 minutes.
- Cheese: Take away the skillet from the warmth and sprinkle evenly with cheese.
- Broil the skillet till the cheese melts. Let cool, and prime along with your desired garnishes.
Variations
- Vegetarian Pumpkin Enchilada Skillet: Omit the turkey and add extra greens.
- Turkey: Swap leftover turkey or rooster with rotisserie rooster.
- Ground Turkey Skillet: In case you 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 aspect because it’s a whole meal in a single, however should you’re feeding additional individuals and wish to stretch it, listed here are some concepts:
Storage
Leftover turkey will last as long as 4 days refrigerated. So, relying on how previous your turkey is, this skillet will hold for 2 to 3 days. If you wish to make this recipe and gained’t have time to earlier than your Thanksgiving turkey goes dangerous, freeze it on Thanksgiving or the day after, and make this dish after the vacations. You may as well freeze the cooked enchilada skillet for as much as three months.
Extra Leftover Turkey Recipes You’ll Love
Yield: 5 servings
Serving Dimension: 1 1/2 cups
Pumpkin Enchilada Sauce (Makes 4 1/4 cups)
Meeting
- 1/2 teaspoon extra-virgin olive oil
- 1/2 massive onion, sliced (yellow and purple would work)
- Kosher salt
- 1 1/2 cups leftover vegetable sides, corresponding to roasted butternut squash or Brussels sprouts, minimize into bite-size items, or 1 bunch of hardy greens, corresponding to spinach or kale, roughly chopped
- 4 cups (15 ounces) shredded leftover turkey breast or rooster breast
- 4 6-inch corn tortillas, minimize into bite-size strips
- 3 ounces shredded cheese, corresponding to Mexican cheese mix, Monterey Jack, or mozzarella
Garnishes (select one or many!)
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Transfer a rack about six inches blow the broiler and warmth to excessive.
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Make the sauce: In a blender, mix the pumpkin, tomatoes, rooster broth, chipotles, chili powder, garlic, and salt and season with pepper. Mix till easy.
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Assemble: In a big black iron skillet or ovenproof skillet over medium, warmth the oil till shimmering. Add the onion and pinch of salt cook dinner, stirring often, simply till translucent, 3 to five minutes.
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Add the roasted greens or chopped greens and cook dinner, stirring usually, till heated via or wilted (for the greens), 2 to three minutes.
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Add the turkey and the chopped tortillas then pour in the entire enchilada sauce and stir to verify the whole lot is coated within the sauce.
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Deliver to a simmer and cook dinner, stirring often, for five minutes to warmth via. Take away from the warmth and sprinkle the cheese evenly excessive.
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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.
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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
