These Leftover Turkey Sweet Potato Enchiladas are the cure to your turkey burnout. Turkey dries out quickly, so covering it in spicy sauce and cheese revives it.
How to Make Turkey Enchiladas
If you’re like me, you don’t love leftovers.
After cooking a holiday turkey, the leftovers are overwhelming — and often times reheating turkey plain ends up in dry turkey that isn’t the best meal.
These leftover turkey enchiladas are the perfect way to repurpose your leftovers! Tons of spicy sauce and a thick layer of cheese make leftovers a delight.
I like using homemade enchilada sauce. It doesn’t take long to make, and costs a fraction of purchasing cans. I make a large batch and freeze half of it.
Ingredients for Leftover Turkey Enchiladas
- Leftover turkey
- Leftover baked sweet potatoes (learn how to bake sweet potatoes if you don’t have any!)
- Olives (optional)
- Cheddar Cheese
- Corn Tortillas
- Enchilada Sauce (red or green!)
- Start by adding a layer of enchilada sauce in the bottom of your casserole pan.
- Heat tortillas wrapped in a towel in the microwave for 30 seconds. This softens them so they don’t tear when rolled. Some people heat their tortillas in oil, but I prefer to skip the extra calories!
- Coat 1 corn tortilla in sauce (just drag the tortilla across the bottom of the casserole pan, and then flip it over).
- Fill the center of the tortilla with a layer of sweet potatoes, some turkey, some spinach, olives and cheese. Roll it, and press it into one edge of the pan.
- Repeat to fill your pan.
- Top the rolled enchiladas with more sauce, then top with cheese and olives.
You’ll want to save some turkey leftovers for these enchiladas– and if you weren’t already planning on roasting sweet potatoes, pick a few up and roast them, and just stash them away to make these enchiladas a few days after Christmas.
There’s only so much cranberry sauce one can eat.
But, if you do love turkey and cranberry sauce together, no worries– I’ve got you covered. Try this Leftover Turkey Collard Wrap.
Tips for Leftover Turkey Sweet Potato Enchiladas
- Make is Gluten Free: Corn tortillas are naturally gluten free. They also are far fewer calories than white flour tortillas. La Tortilla Factory makes organic non-GMO corn tortillas, and since corn is almost always GMO, that’s an important consideration. My homemade enchilada sauce is also gluten free (many store bought varieties aren’t).
- Make it Ahead: This is a great casserole dish to make a day ahead or in the morning to bake in the evening. Just roll the enchiladas, cover with foil, and place in the fridge until ready to bake.
- Make it Vegetarian: If you had a meat free holiday, then use other leftovers in this dish! In place of the turkey, leftover roasted veggies would be wonderful. You could also just use sweet potato, spinach, olives and cheese.
- Make it Dairy Free: These don’t absolutely need cheese! Use extra sauce, or make a guacamole to spread a little extra love on top after baking.
- For the Family: My homemade enchilada sauce is not spicy (depending on the chili powder you use– my chili powder is pretty mild), so it’s a family friendly option. I started making it because I can’t buy soy free sauce in Malaysia, but it’s so delicious, I make it while in America, too.
Leftover Turkey Enchiladas
- 2 cans enchilada sauce 15 ounce cans, or 1/2 of my homemade enchilada sauce recipe
- 10 corn tortillas
- 1 1/2 cups sweet potato roasted and mashed
- 3 tablespoons lime juice
- 1 teaspoon cumin
- 1/4 teaspoon sea salt
- 2 cups turkey shredded
- 2 cups baby spinach
- 1 1/2 cups cheddar cheese shredded
- 20 olives sliced
- avocado and cilantro to top, optional
- Preheat oven to 400 degrees F.
- Prepare all ingredients. Mash sweet potatoes, and season with lime juice, cumin and sea salt. Shred cheese and slice olives. Make sure turkey in either shredded or chopped in small pieces.
- Use a 9 x 13 baking dish, and begin by adding 1/2 cup enchilada sauce to the bottom of the pan, and spread into a thin, even layer.
- Wrap tortillas in a thin kitchen towel, and microwave for 20-30 seconds. The tortilla should be warm enough to be pliable. Most traditional recipes call for the tortillas to be pan fried to soften them, but that's really unnecessary - cooking them in sauce will make them soft and moist after baking.
- Dip 1 tortilla into enchilada sauce to fully coat it on both sides, then lay it in the baking dish, and add a spoonful of mashed sweet potatoes, followed by turkey, spinach, olives and a light sprinkling of cheese.
- Repeat with the other 9 tortillas.
- Top rolled enchiladas with the remaining sauce, and then sprinkle the rest of the cheese and olives on top.
- Cover the dish in foil, and bake for 30 minutes, until sauce and cheese are bubbling.
- Remove the foil, and continue to bake for another 5 minutes to lightly brown the top.
- Let sit for 5-10 minutes before attempting to slice enchiladas and serve.
- Top with avocado slices, more sauce, cilantro, jalapeños, or guacamole for a festive meal.
Other Leftover Turkey Recipes:
- Light Kale and Turkey Pasta Bake, by iFOODreal
- Pasta with Sprouts, Cranberries and Leftover Turkey, by Simple Fresh Dinners
- Healthy Buffalo Turkey Rice Bowls, by Food Done Light
- Coconut-Lime Turkey and Rice Soup, by Kalyn’s Kitchen
- Chicken Enchilada Soup, by Sunkissed Kitchen
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