Leftover Turkey Pumpkin Enchilada Skillet Recipe

This Leftover Turkey Pumpkin Enchilada Skillet Recipe has quickly become one of my favorite ways to transform Thanksgiving or holiday turkey leftovers into something bursting with bold flavors and cozy fall vibes. I absolutely love how the smoky chipotle and rich pumpkin blend in the enchilada sauce, giving this skillet a creamy yet spicy twist that feels familiar but surprisingly fresh. You’ll find this recipe perfect for casual weeknight dinners when you want comfort food that’s both easy and special.

When I first tried this, I was amazed at how quickly it came together and how it breathed new life into leftover turkey and veggies I might otherwise toss. The best part? This skillet hits that lovely balance of hearty and healthy, with roasted veggies or greens mixing in for texture and nutrients. Whether you’re cooking for guests or just feeding your family, this Leftover Turkey Pumpkin Enchilada Skillet Recipe is definitely worth trying — it’s a meal you can feel good about and enjoy every bite of.

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Ingredients You’ll Need

The magic of this Leftover Turkey Pumpkin Enchilada Skillet Recipe starts with a blend of pantry staples and whatever roasted veggies you have handy. Use fresh chipotles or canned, and feel free to experiment with different greens or cheese to suit your preferences.

• Pumpkin puree: Look for plain canned pumpkin, not pumpkin pie filling, for the best savory flavor.
• Chicken broth: This adds just enough liquid without overpowering the sauce.
• Chopped tomatoes: Canned tomatoes work great here and bring acidity to balance the richness.
• Chipotle in adobo: The smoky heat is key—use more or less based on your spice tolerance.
• Chili powder: Adds warmth and depth to the sauce.
• Garlic cloves: Fresh is best; don’t skip the smash for more flavor release.
• Kosher salt: Helps enhance all the flavors throughout.
• Extra-virgin olive oil: For sautéing the onions and veggies.
• Onion (yellow or red): Adds sweetness and texture when softened.
• Leftover vegetable sides: Think roasted butternut squash, Brussels sprouts, or hearty greens like kale or spinach.
• Shredded leftover turkey breast: Or chicken if that’s what you have—either works beautifully.
• Corn tortillas: Cut into strips to add a fun, chewy texture that soaks up the sauce.
• Cheese (Mexican blend, Monterey Jack, or mozzarella): Choose your favorite melting cheese to finish it off.
• Optional garnishes: Sour cream, sliced jalapeño, and fresh cilantro really brighten each bite.

Variations

I love customizing this Leftover Turkey Pumpkin Enchilada Skillet Recipe based on what’s in my fridge or pantry—it’s an adaptable canvas for flavors and textures. Don’t hesitate to swap ingredients to tailor it for your family’s tastes or dietary needs.

• Vegetarian option: Skip the turkey and add extra beans or roasted mushrooms; we tried black beans, and the texture was fantastic.
• Spice level twist: Use milder peppers or leave out chipotle if you prefer less heat—I sometimes halve the chipotle for a more gentle smoky flavor.
• Cheese alternatives: Queso fresco or cotija add a crumbly, salty finish if you want to switch up the meltiness.
• Seasonal greens: Feel free to swap kale for spinach or chard depending on what you have on hand.

How to Make Leftover Turkey Pumpkin Enchilada Skillet Recipe

Step 1: Prep the Broiler and Make the Sauce

First things first, move your oven rack about six inches below the broiler and turn it on high — we want that sizzling heat ready for melting cheese at the end. While the broiler preheats, in a blender, combine pumpkin puree, canned tomatoes, chicken broth, chipotles in adobo, chili powder, smashed garlic cloves, kosher salt, and a pinch of fresh black pepper. Blend everything until it’s smooth and vibrant. This sauce is the heart of your skillet, and the smoky chipotle mixed with the creamy pumpkin literally makes it sing.

Step 2: Sauté Onions and Veggies

Heat the olive oil in a large cast-iron or ovenproof skillet over medium heat until shimmering. Add the sliced onions with a pinch of kosher salt, and cook, stirring occasionally, until translucent—about 3 to 5 minutes. This gentle caramelization builds the base flavor. Next, toss in your leftover roasted vegetables or sturdy leafy greens, stirring often until just heated through or wilted—usually 2 to 3 minutes. It’s important not to overcook here; just bring warmth and some tender texture without letting greens get soggy.

Step 3: Add Turkey, Tortillas, and Enchilada Sauce

Fold in the shredded leftover turkey and the corn tortilla strips straight into the skillet. Pour in all of the prepared pumpkin enchilada sauce, giving everything a thorough stir so every bit gets coated lovingly in that creamy, smoky goodness. Let it come up to a gentle simmer, then keep it there on medium-low heat for 5 minutes, stirring occasionally to prevent sticking and help all those flavors marry beautifully.

Step 4: Melt the Cheese and Finish

Once the mixture is heated through, remove the skillet from the stovetop and sprinkle the shredded cheese evenly over the top. Transfer the skillet to your preheated broiler rack and broil for 1 to 2 minutes, just until the cheese melts and starts to brown in delightful spots—you want bubbly, golden, slightly crispy edges. After broiling, let the skillet cool for about 5 minutes to let flavors settle and avoid burning your mouth (I’ve learned this the hard way).

Step 5: Garnish and Serve

Finish with your favorite garnishes like a dollop of sour cream, fresh sliced jalapeños for heat, and a sprinkling of bright, chopped cilantro. These toppings really lift the dish with freshness and creaminess that counterbalance the rich sauce, adding layers of flavor and texture. Grab your spoon and dig in—you’re in for a treat!

How to Serve Leftover Turkey Pumpkin Enchilada Skillet Recipe

Garnishes

I love topping this skillet with a swirl of tangy sour cream to mellow the smoky spices, fresh jalapeño slices for an added crunch and kick, and lots of chopped cilantro because it just brightens everything up. I sometimes add a squeeze of lime on the side for a pop of acidity that balances the richness wonderfully.

Side Dishes

We usually keep sides simple — a crisp green salad with a citrus vinaigrette pairs perfectly, or a side of Mexican-style rice if you want something more filling. Leftover black beans or a quick avocado and tomato salad also complement the skillet nicely without overshadowing the main dish.

Creative Ways to Present

For special occasions, I’ve served this skillet family-style with small bowls of various garnishes and warm tortillas on the side, letting everyone customize their plates. It’s fun and festive, making the meal feel more interactive and celebratory.

Make Ahead and Storage

Storing Leftovers

I store leftover skillet tightly covered in the fridge for up to 3 days. It reheats beautifully, making it a perfect meal prep option when you want a quick lunch or dinner without fuss.

Freezing

If I plan ahead, I freeze portions in airtight containers. Just keep in mind that the tortilla strips soften after freezing, so it’s best enjoyed fresh or within a week if frozen. I’ve found wrapping in foil before freezing helps keep it protected.

Reheating

I reheat leftovers gently in a skillet over low heat to keep the sauce creamy and avoid drying out the turkey. You can add a splash of broth or water if it seems thick. A quick broil on top at the end to re-melt the cheese works wonders for bringing back that fresh-from-the-oven feeling.

FAQs

Final Thoughts

Honestly, this Leftover Turkey Pumpkin Enchilada Skillet Recipe is one of those dishes I recommend to friends all the time because it’s proof that leftover meals don’t have to be boring or bland. It’s warm, comforting, and surprisingly lively with that pumpkin-chipotle sauce that feels just right for cooler nights. If you’re looking for a creative, flavorful way to use Thanksgiving leftovers (or any turkey you have on hand), give this a try—you and your family will be thrilled with the results, I promise.

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