If you like to spice things up in the kitchen, do not miss this meal that uses roasted vegetables and leftover Thankgiving turkey. I am very enthusiastic to share this Pumpkin Enchilada skillet Recipe and Leftover Turkey.
The homemade pumpkin enchilada sauce is delicious and spicy made with pumpkin and chopped tomatoes add some peppers for smoky heat. One of my most favorites enchilada recipes are Chicken Enchiladas.
How to Make Turkey Enchiladas
Blend the Pumpkin Enchilada Sauce Ingredients in a blender for two minutes
Saute the onion with a salt, stirring for few seconds. Mix the vegetables and cook until heated.
Mix the turkey and corn tortillas stir in the enchilada sauce. Simmer and stirr now and then and cook for ten minutes.
Cheese Remove the skillet from heat and sprinkle with cheese.
Broil the skillet until the cheese melts.Cool and top with garnishes.
Turkey Enchilada Ingredients
Onion Slice half of a large yellow or red onion.
Kosher Salt to season
Pumpkin Enchilada Sauce Canned Pumpkin puree, canned tomatoes, chili powder,garlic, black pepper, kosher salt and chipotle chilis in adobo sauce.
Corn tortilas cut into bite size strips
Vegetables Use any leftover Thanksgiving veggies such as Brussel Sprouts or roasted butternut squash.You can use spinach or kale.
Turkey You need five cups of chicken breast or leftover turkey.
Cheese Four ounces of Cheese blend or mozzarella.
Garnishes Cilantro, Jalapenos and sour cream.
Vegetarian Pumpkin Encilada Skillet Reduce the turkey and mix vegetables
Beans Mix one cup of canned black beans
Turkey Replace leftover turkey with rotisserie chicken
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