Leftover Turkey Pumpkin Enchilada Skillet
This Leftover Turkey Enchilada recipe is a one-pan skillet meal! A super tasty way to use up leftover turkey (or chicken) and vegetables!
Foto: Skinnytaste
Bahan-bahan
- 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 g arlic 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
Langkah-langkah
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Move a rack about six inches blow the broiler and heat to high.
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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.
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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.
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Add the roasted vegetables or chopped greens and cook, stirring often, until heated through or wilted (for the greens), 2 to 3 minutes.
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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.
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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.
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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.
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Top with sour cream, sliced fresh jalapeno, and fresh cilantro.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (17% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| -ounce can pumpkin puree | 1 | Rp 12.000/kg | Rp 1.200 |
| chicken broth | 0.5 cup | - | - |
| -ounce can chopped tomatoes | 1 | Rp 12.000/kg | Rp 1.200 |
| chipotle chilis in adobo sauce or 2 tablespoons pureed chipotle in adobo | 2 | - | - |
| chili powder | 4 teaspoons | Rp 8.000/100g | Rp 32.000 |
| arlic cloves | 2 g | - | - |
| Diamond Crystal kosher salt | 1 teaspoon | - | - |
| Fresh black pepper | - | - | - |
| extra-virgin olive oil | 0.5 teaspoon | - | - |
| onion | 0.5 large | - | - |
| Kosher salt | - | - | - |
| leftover vegetable sides | 0.5 cups | - | - |
| 4 cups | - | - | |
| -inch corn tortillas | 4 | - | - |
| shredded cheese | 3 ounces | - | - |
| Sour cream | - | - | - |
| Sliced fresh jalapeno | - | - | - |
| Chopped fresh cilantro | - | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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