Turkey and Sweet Potato Enchiladas
After the holidays, it’s fun to kick up the flavor and use leftover turkey with an easy enchilada dinner the whole family with love.
- Preheat oven to 375oF. Mash sweet potatoes in a large bowl using a potato masher. Add turkey, green onions, 1/2 cup enchilada sauce, hot pepper sauce, if desired, and 1 cup cheese; mix well.
- Spoon 1/2 cup enchilada sauce on bottom of a 13 x 9-inch baking dish. Spoon a heaping 1/3 cup potato mixture down the center of each tortilla. Roll up and place seam-side-down in the baking dish. Spoon remaining enchilada sauce over the enchiladas and top with remaining 1 cup cheese.
- Bake, uncovered, 25 minutes or until bubbly. Serve with optional toppings, as desired.
VARIATIONS: Prepare recipe as directed, except:
- Ground Beef - Use ¾ lb. cooked ground beef or turkey instead of leftover turkey
- Meatless - Use 1 can (16 oz.) pinto or black beans, rinsed and drained instead of leftover turkey
1 can (29 oz.) Princella® Cut Sweet Potatoes, well drained
2 cups diced leftover cooked turkey
3/4 cup thinly sliced green onions
2 cans (10 oz. each) mild red enchilada sauce, divided
2 tsp. hot pepper sauce, optional
2 cups (8 oz.) shredded Cheddar or Mexican blend cheese, divided
12 corn tortillas
Optional Toppings: Sour cream, chopped cilantro, additional green onions, diced avocado, diced tomato and sliced jalapeño
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- Prep10 min.
- Cook25 min.
- Serves6
1 can (29 oz.) Princella® Cut Sweet Potatoes, well drained
2 cups diced leftover cooked turkey
3/4 cup thinly sliced green onions
2 cans (10 oz. each) mild red enchilada sauce, divided
2 tsp. hot pepper sauce, optional
2 cups (8 oz.) shredded Cheddar or Mexican blend cheese, divided
12 corn tortillas
Optional Toppings: Sour cream, chopped cilantro, additional green onions, diced avocado, diced tomato and sliced jalapeño
- Preheat oven to 375oF. Mash sweet potatoes in a large bowl using a potato masher. Add turkey, green onions, 1/2 cup enchilada sauce, hot pepper sauce, if desired, and 1 cup cheese; mix well.
- Spoon 1/2 cup enchilada sauce on bottom of a 13 x 9-inch baking dish. Spoon a heaping 1/3 cup potato mixture down the center of each tortilla. Roll up and place seam-side-down in the baking dish. Spoon remaining enchilada sauce over the enchiladas and top with remaining 1 cup cheese.
- Bake, uncovered, 25 minutes or until bubbly. Serve with optional toppings, as desired.
VARIATIONS: Prepare recipe as directed, except:
- Ground Beef - Use ¾ lb. cooked ground beef or turkey instead of leftover turkey
- Meatless - Use 1 can (16 oz.) pinto or black beans, rinsed and drained instead of leftover turkey
