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Turkey & Sweet Potato Enchiladas

Turkey & Sweet Potato Enchiladas


I have a tasty tip for you. Why not spice up your turkey leftovers this year? Rather than the typical turkey soup, or reheated bird and stuffing, I say perk up your taste buds.

Make enchiladas!

This recipe is an homage to my sons who tend to like their enchiladas with roasted green chiles and tomatillo salsa. Not to mention, drizzles of fresh lime juice, or chunks of sweet pineapple. My latest version in this familial genre features leftover turkey and sweet potatoes- a combo that makes for some seriously scrumptious enchiladas. I kid you not. As always, make these as mild or as spicy as your little heart desires.

Be well- be safe! Take care of each other.

Karina xo


Gluten-Free Turkey and Sweet Potato Enchiladas Recipe


Preheat oven to 350ºF.

Ingredients:

2 cups of your favorite salsa- spicy or mild
4 cups of cooked free-range organic turkey, hand torn or shredded
Juice from 1-2 fresh limes
Sea salt and ground pepper
2 cups cooked sweet potato
Pinch of cumin
2 4-oz. cans chopped roasted green chiles, drained
Light olive oil, as needed
12 corn tortillas
1 cup diced pineapple- no juice
1-2 cups shredded Jalapeño Jack cheese- or vegan cheese for non-dairy
Hot red pepper flakes, to taste

Instructions:

Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans for six enchiladas each.

Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; stir; season with sea salt and pepper and toss well.

Season the sweet potato with cumin, to taste. Add in 1 can of the roasted green chiles; mix. Add sea salt and pepper if it needs it.

Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil.

Place the tortilla into the sauced baking dish. Add a spoonful of sweet potato down the center. Sprinkle with 1/12 of the turkey.

Roll up the enchilada- seam side down, and place it at the far end of the dish.

Repeat for the remaining tortillas, adding more oil, if needed to soften them.

Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple and the second can of roasted green chiles. Sprinkle with cheese and red pepper flakes.

Bake in a 350ºF. oven until the enchiladas are bubbling and heated through, about 25-30 minutes.

Serves 4 to 6.

Recipe Source: glutenfreegoddessrecipes.com

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