Leftover Turkey Pumpkin Enchilada Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-skillet enchilada dish with turkey or chicken in a pumpkin-chipotle sauce, topped with cheese and sour cream. A creative way to use leftover poultry with warming autumn spices.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 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)
- 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
- 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)
- Sour cream
- Sliced fresh jalapeno
- Chopped fresh cilantro
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1382mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 670mg
- Calcium
- 250mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1382MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.