Leftover Turkey Pumpkin Enchilada Skillet

Step 1

Move a rack about six inches blow the broiler and heat to high.

Step 2

Make the sauce: In a blender, combine the pumpkin, tomatoes, chicken broth, chipotles, chili powder, garlic, and salt and season with pepper. Blend until smooth.

Step 3

Assemble: In a large black iron skillet or ovenproof skillet over medium, heat the oil until shimmering. Add the onion and pinch of salt cook, stirring occasionally, just until translucent, 3 to 5 minutes.

Step 4

Add the roasted vegetables or chopped greens and cook, stirring often, until heated through or wilted (for the greens), 2 to 3 minutes.

Step 5

Add the turkey and the chopped tortillas then pour in all of the enchilada sauce and stir to make sure everything is coated in the sauce.

Step 6

Bring to a simmer and cook, stirring occasionally, for 5 minutes to heat through. Remove from the heat and sprinkle the cheese evenly over the top.

Step 7

Transfer the skillet to the rack close to the broiler and broil until the cheese is melted and starting to brown in spots, 1 to 2 minutes. Let cool for 5 minutes.

Step 8

Top with sour cream, sliced fresh jalapeno, and fresh cilantro.