Leftover Turkey Pumpkin Enchilada Skillet

Ingredients

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, such as roasted butternut squash or Brussels sprouts, cut into bite-size pieces, or 1 bunch of hardy greens, such as spinach or kale, roughly chopped
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

Move a rack about six inches blow the broiler and heat to high.
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.
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.
Add the roasted vegetables or chopped greens and cook, stirring often, until heated through or wilted (for the greens), 2 to 3 minutes.
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.
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.
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.
Top with sour cream, sliced fresh jalapeno, and fresh cilantro.