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.

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Prep
10 min.
Cook
25 min.
Serves
6
Directions
  1. 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.
  2. 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.
  3. 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
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.
Ingredients

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

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.
  • Prep
    10 min.
  • Cook
    25 min.
  • Serves
    6
Ingredients

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

Directions
  1. 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.
  2. 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.
  3. 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
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