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Discover the delightful fusion of flavors in Turkey & Sweet Potato Enchiladas, a nourishing dish that transforms leftover turkey into a mouthwatering meal. This recipe not only allows you to utilize leftover turkey but also incorporates the natural sweetness of sweet potatoes, making it a wholesome option for busy weeknights or casual gatherings. Enchiladas are a beloved staple of Mexican cuisine, often filled with a variety of ingredients and topped with zesty sauces. In this version, we take a creative spin by blending turkey and sweet potatoes, resulting in a dish that is both comforting and nutritious. Each bite is a celebration of taste, blending the savory notes of turkey with the subtle sweetness of sweet potatoes, all enveloped in a warm tortilla and bathed in a rich sauce.

Leftover Turkey Recipes

Get ready to delight your taste buds with Turkey & Sweet Potato Enchiladas, a perfect way to transform leftover turkey into a nutritious and delicious meal! This recipe beautifully blends savory turkey with the natural sweetness of sweet potatoes, all wrapped in warm tortillas and drenched in rich enchilada sauce. Perfect for busy weeknights or gatherings, these enchiladas are sure to impress. Click through to explore the full recipe and tips for a wholesome delight!
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Ingredients
  

2 cups leftover turkey, shredded

1 large sweet potato, peeled and diced

1 cup black beans, rinsed and drained

1 cup corn, frozen or canned

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 cup shredded cheddar cheese

8 small tortillas (corn or flour)

1 cup enchilada sauce (store-bought or homemade)

Fresh cilantro, for garnish

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a medium pot, boil water and cook the diced sweet potato for about 10 minutes, or until tender. Drain and set aside.

      In a large mixing bowl, combine the shredded turkey, cooked sweet potato, black beans, corn, cumin, chili powder, and garlic powder. Mix well to combine all ingredients evenly.

        Take one tortilla and spoon about 1/4 cup of the turkey and sweet potato mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.

          Once all the enchiladas are in the dish, pour the enchilada sauce evenly over the top, and sprinkle the shredded cheddar cheese on top of the sauce.

            Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

              Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

                Once done baking, remove from the oven and let cool slightly before serving.

                  Garnish with freshly chopped cilantro and serve with sour cream or Greek yogurt, if desired.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6