This Leftover Turkey Enchiladas Skillet is a flavorful, one-pan meal that makes the most of Thanksgiving leftovers. It combines shredded turkey (or chicken), roasted vegetables, tortilla pieces and a creamy pumpkin enchilada sauce for a comforting, slightly smoky dinner that’s quick to assemble and easy to clean up.
Leftover Turkey Enchiladas Skillet
If you love enchiladas, this skillet is a must-try. It transforms leftover Thanksgiving turkey and roasted sides into a Tex-Mex inspired casserole in under an hour. The pumpkin-based enchilada sauce blends pumpkin puree, canned tomatoes and chipotle chiles for a rich, smoky sauce with a touch of spice. Roasted butternut squash worked especially well in testing, but shredded Brussels sprouts, sautéed kale or spinach are great alternatives. This recipe is flexible: swap leftover chicken or rotisserie chicken for turkey, add beans for extra fiber, or leave out the meat for a vegetarian version.
Turkey Enchilada Ingredients
- Pumpkin Enchilada Sauce: 15 oz canned pumpkin puree, 15 oz canned chopped tomatoes, 1/2 cup chicken broth, 2 chipotle chiles in adobo (or 2 Tbsp pureed chipotle), 4 tsp chili powder, 2 garlic cloves, kosher salt and black pepper to taste.
- Onion: 1/2 large yellow or red onion, sliced.
- Vegetables: 1 1/2 cups leftover roasted vegetables such as butternut squash or Brussels sprouts (bite-size), or 1 bunch of hardy greens like spinach or kale, roughly chopped.
- Turkey: 4 cups shredded leftover turkey or cooked chicken breast (about 15 ounces).
- Corn Tortillas: Four 6-inch corn tortillas, cut into bite-size strips.
- Cheese: 3 ounces shredded cheese (Mexican blend, Monterey Jack or mozzarella).
- Garnishes: Sour cream, sliced jalapeño, and chopped cilantro (optional).
How to Make Turkey Enchiladas
- Make the pumpkin enchilada sauce: In a blender combine pumpkin puree, chopped tomatoes, chicken broth, chipotle chiles, chili powder, garlic and kosher salt. Season with black pepper and blend until smooth. Set aside.
- Sauté the aromatics: Heat 1/2 teaspoon extra-virgin olive oil in a cast-iron or ovenproof skillet over medium heat. Add the sliced onion and a pinch of kosher salt and cook, stirring occasionally, until the onion is translucent, about 3–5 minutes.
- Add vegetables: Stir in leftover roasted vegetables or the chopped greens. Cook until the vegetables are heated through or the greens are wilted, about 2–3 minutes.
- Combine turkey and tortillas: Add the shredded turkey and the tortilla strips to the skillet. Pour in the pumpkin enchilada sauce and stir to coat everything evenly. Bring to a simmer and cook, stirring occasionally, for about 5 minutes so flavors meld and the tortillas soften.
- Add cheese and broil: Remove the skillet from the heat and sprinkle shredded cheese evenly over the top. Place the skillet under a hot broiler about 6 inches from the element and broil 1–2 minutes, until the cheese melts and begins to brown in spots. Watch carefully to avoid burning.
- Rest and garnish: Let the skillet cool for about 5 minutes. Top with sour cream, sliced fresh jalapeño and chopped cilantro as desired.
Variations
- Vegetarian: Omit the turkey and add extra roasted vegetables or a can of black beans for protein.
- Protein swaps: Use shredded rotisserie chicken instead of turkey, or brown ground turkey with the onion for a different texture.
- Beans: Stir in 1 cup canned black beans or pinto beans to stretch the dish and boost fiber.
- Toppings: Add diced avocado, pickled onions, or a squeeze of lime for brightness.
What to Serve with Turkey Enchilada Skillet
This skillet is a complete meal on its own, but if you want to serve sides or stretch it for more people, consider fluffy yellow rice or cilantro-lime rice, cauliflower rice for a lower-carb option, black or pinto beans, or a crisp green salad with avocado and romaine.
Storage
Store leftover turkey in the refrigerator for up to four days. The prepared enchilada skillet will keep nicely for two to three days, depending on the age of your turkey. You can also freeze the assembled or fully cooked skillet for up to three months; thaw overnight in the refrigerator before reheating.
More Leftover Turkey Recipes You’ll Love
- Leftover turkey noodle soup
- Leftover turkey tacos with Brussels sprout slaw
- Turkey pot pie with sweet potato topping
- Leftover turkey and sweet potato frittata
- Leftover turkey pot pie empanadas
Nutrition (per serving, approximate)
Serving size: 1/2 cup. Calories: 315 kcal; Protein: 33.5 g; Carbohydrates: 27 g; Fat: 9 g; Fiber: 7 g. Values are estimates and will vary by ingredients and portion size.