Tex-Mex Turkey Skillet Recipe

Sick of gravy and stuffing? Take your leftovers in a completely different flavor direction with this spicy, Southwestern skillet recipe. Jalapeños peppers and a Tex-Mex spice blend completely change the flavor of the meat, so it doesn’t taste like Thanksgiving at all.

A quick note on the ingredients: enchilada sauce is available in stores, but you might be hard-pressed to find one that isn’t full of gross stuff.

This recipe has instructions for making a Paleo version if necessary – it’s basically just tomato sauce with extra spices, so it isn’t hard. Try making double what you need and then freeze the extra for the next time you want some.

The pickled jalapeños give the whole recipe a nice, spicy garnish and make it easy for each person to adjust the spice level without making a lot of extra work for the cook. It’s a very family-friendly recipe and a nice way to enjoy some flavors that typically get neglected during the winter months.

Tex-Mex Turkey Skillet Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

• 2 cups leftover turkey, shredded
• 1 bell pepper, chopped
• 1 cup grape tomatoes, halved
• 1 onion, diced
• 2 garlic cloves, minced
• 4 green onions, sliced
• 1 avocado, diced
• 1 ½ cups enchilada sauce
• ½ cup chicken stock
• 2 tbsp. chili powder
• 2 tsp. smoked paprika
• 1 tsp. cumin
• Pickled jalapeños, to taste, for garnishing
• Cooking fat
• Sea salt and freshly ground black pepper

Preparation

1. Melt some cooking fat in a skillet over medium-high heat.
2. Add the onion and garlic and cook until soft.
3. Stir in the bell pepper, tomatoes, and half the green onions.
4. Sprinkle with chili powder, paprika, cumin, sea salt, and black pepper. Give everything a good stir and cook for 3 to 4 minutes.
5. Add the turkey, enchilada sauce, and chicken stock. Bring to a boil, and lower heat to a simmer.
6. Cover and simmer for 20 to 25 minutes.
7. Serve with remaining green onions, avocado, and pickled jalapeños on top.

Tex-Mex Turkey Skillet Recipe

Turkey leftovers for people who are sick of turkey leftovers: get excited about them again with this simple skillet dinner.

5 from 1 vote

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Side Dish

Cuisine Mexican

Servings 4 people

Calories 323 kcal

Ingredients

  

1x2x3x

• 2 cups leftover turkey shredded
• 1 bell pepper chopped
• 1 cup grape tomatoes halved
• 1 onion diced
• 2 garlic cloves minced
• 4 green onions sliced
• 1 avocado diced
• 1 ½ cups enchilada sauce
• ½ cup chicken stock
• 2 tbsp. chili powder
• 2 tsp. smoked paprika
• 1 tsp. cumin
• Pickled jalapeños to taste, for garnishing
• Cooking fat
• Sea salt and freshly ground black pepper

Instructions

 

• Melt some cooking fat in a skillet over medium-high heat.
  Cooking fat
• Add the onion and garlic and cook until soft.
  1 onion, 2 garlic cloves
• Stir in the bell pepper, tomatoes, and half the green onions.
  1 bell pepper, 1 cup grape tomatoes, 4 green onions
• Sprinkle with chili powder, paprika, cumin, sea salt, and black pepper. Give everything a good stir and cook for 3 to 4 minutes.
  2 tbsp. chili powder, 2 tsp. smoked paprika, 1 tsp. cumin, Sea salt and freshly ground black pepper
• Add the turkey, enchilada sauce, and chicken stock. Bring to a boil, and lower heat to a simmer.
  2 cups leftover turkey, 1 ½ cups enchilada sauce, ½ cup chicken stock
• Cover and simmer for 20 to 25 minutes.
• Serve with remaining green onions, avocado, and pickled jalapeños on top.
  1 avocado, Pickled jalapeños

Nutrition

Calories: 323kcalCarbohydrates: 26gProtein: 26gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 77mgSodium: 1030mgPotassium: 895mgFiber: 10gSugar: 11gVitamin A: 5485IUVitamin C: 55mgCalcium: 82mgIron: 5mg

Keyword skillet, tex-mex, turkey

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