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.
Enchiladas were the first “fancy” dish I made on my own after moving out of my parents’ house. I remember being at a boyfriend’s house, and thinking I could impress him with my cooking skills. That little cooking sesh ended with a smoke alarm and said boyfriend being impressed I was such a bad cook.
A few years later, he and I were still together– and one day he told me it had been so neat to watch my evolution as a cook. I always had confidence I could cook, but I certainly wasn’t an expert from the beginning.
Blogging is actually what has made me a good cook. I love to experiment and make new things– so before, sometimes things turned out, often they did not. And while on average, more of my experiments turn out now than in the past, I still have a lot of “meh” dishes that need improving– and since I want to turn “meh” into “wow” before I post a recipe here, I make it again, and again, and sometimes again and again before it’s finalized.
Luckily, I didn’t have to make these 6 times (that’s a whole lot of roasted turkey). But they weren’t as amazing as I’d expected on the first round. Delicious, but there was something missing– what I realized was the sweet potatoes were a bit bland and needed a bit of acid to perk them up. Once mashed with cumin and lime juice, this dish turned into a “wow.”
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. I have one more turkey leftover recipe that I’ll be posting right after Christmas.
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.
Nutritional data for Leftover Turkey Sweet Potato Enchiladas and images courtesy of www.NutritionData.com.
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 Vitamin Sunshine (sub turkey!)
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