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30-Minute Leftover Sweet Potato & Turkey Enchilada Skillet

You know when you have all of those leftovers hanging around your fridge that you’ll probably want to get rid of ASAP. This easy 30-minute enchilada skillet dinner is packed with shredded turkey, roasted sweet potato, homemade enchilada sauce, corn tortillas and a little cheese!

30-Minute Leftover Sweet Potato & Turkey Enchilada Skillet

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By: Ambitious Kitchen
Posted in: Dinner
Servings
4 servings
Prep Time
5 minutes
Cook Time
25 minutes

Ingredients for the Enchilada Sauce:

  • 2 tsp olive oil
  • 1 small white onion, finely diced
  • 3 cloves garlic, minced
  • 2.5 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1 - 15 oz. can tomato sauce
  • 2 Tbsp tomato paste
  • 1/2 cup water (or broth of choice)
  • 1/2 tsp apple cider vinegar
  • Salt and pepper, to taste

Ingredients for Skillet:

  • 1 batch of homemade enchilada sauce (see above)
  • 2 tsp olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 cup leftover mashed sweet potato (from 2 small or medium sweet potatoes)
  • 2 cups shredded cooked leftover turkey or chicken breast (about 1 pound)
  • 6 yellow corn tortillas, cut into 1 inch strips
  • 1 cup 2% Mexican shredded cheese, divided
  • Cilantro, green onions and greek yogurt/sour cream, for serving

Instructions

Directions for Enchilada Sauce:

  1. Heat oil in a medium pot over medium-high heat.

  2. Add in onions and garlic and sauté for 5 minutes or until onions become translucent.

  3. Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit.

  4. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil. Reduce heat to low and simmer for about 5-10 minutes. Season with additional salt and pepper to taste, if necessary.

  5. Makes about 2 cups. Recipe can be frozen for later. Just pour into a freezer safe container and freeze. Thaw out when ready to use.

Directions for Skillet:

  1. First make the enchilada sauce, then set aside to cool. If you don't want to make homemade enchilada sauce you can use 2 cups store bought enchilada sauce.

  2. Heat olive oil over medium-high heat in large skillet.

  3. Add onions and garlic and cook 4-5 minutes until onions become translucent and garlic is fragrant.

  4. Add turkey and spoonfuls of mashed sweet potato and stir together to combine.

  5. Next add the corn tortilla pieces and all of the enchilada sauce; stir to combine.

  6. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Sprinkle another 1/2 cup of cheese over the top and cover for 5 minutes to help melt the cheese.

  7. Serve with cilantro, green onions or sour cream/greek yogurt.

Recipe Notes

Want to lightened up this recipe a little bit more? Use only 1/2 cup of cheese instead of 1 cup.

To make vegetarian: Use black beans instead of turkey.

To make vegan: Skip the cheese or use a vegan cheese. Skip the turkey and use black beans instead.

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