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30-Minute Leftover Sweet Potato & Turkey Enchilada Skillet

Sweet Potato & Turkey Enchilada Skillet is the best way to use your Thanksgiving leftovers with an easy 5 minute homemade enchilada sauce. You’ll make this again and again!

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

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Sweet Potato & Turkey Enchilada Skillet next to tortilla chips

Hi friends! Warm greetings from chilly Chicago. I’m so excited for Thanksgiving because we’ve got an incredible menu planned and guess what I’m in charge of?

Cranberry sauce.

Sweet potato casserole.


Apple Crisp.

Cherry pie.

Possibly Salted Caramel Cheesecake or Pumpkin Cheesecake. Who can choose?! All I know is that Thanksgiving is about to be EPIC.

Sweet Potato & Turkey Enchilada Skillet next to tortilla chips

But what about afterwards? You know when you have all of those leftovers hanging around your fridge that you’ll probably want to get rid of ASAP. Well I’ve partnered up with my friends over at Peapod to bring you this easy 30 minute enchilada skillet dinner. Packed with shredded turkey breast, spoonfuls of roasted sweet potato, homemade enchilada sauce, corn tortillas and a little cheese baby!

You know you want it, so order everything you need from, then cozy up post-Thanksgiving Black Friday shopping and make this easy skillet.

Looking for a vegetarian version? Try my Butternut Squash & Black Bean Enchilada Skillet.

scooping up Sweet Potato & Turkey Enchilada Skillet

I hope you enjoy this healthy meal. If you make it be sure to tag #ambitiouskitchen on Instagram! xo.

More one pan meals to try:

17 Healthy One Pan Meals to Make Dinner Easy AF this Week

30-Minute Leftover Sweet Potato & Turkey Enchilada Skillet

5 from 2 votes
Sweet Potato & Turkey Enchilada Skillet on a linen next to tortilla chips
Course 30 min or less, Dinner, Gluten Free, Healthy
Keyword turkey enchilada
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serves 4
The best way to use Thanksgiving leftovers: Sweet Potato & Turkey Enchilada Skillet with an easy 5 minute homemade enchilada sauce! You'll make this again and again!


  • 1 batch of my homemade enchilada sauce
  • For the skillet:
  • 2 teaspoons 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


  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. To make the skillet: Heat olive oil over medium-high heat in large skillet. Add onions and garlic and cook 4-5 minutes until onions become translucent and garlic is fragrant. Add turkey and spoonfuls of mashed sweet potato and stir together to combine.
  3. Next add the corn tortilla pieces and all of the enchilada sauce; stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. 
  4. Sprinkle another 1/2 cup of cheese over the top and cover for 5 minutes to help melt the cheese. 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.

Servings: 4 servings
Serving size: 1 serving
Calories: 450kcal
Fat: 12.5g
Saturated fat: 4.8g
Carbohydrates: 43.4g
Fiber: 8.2g
Sugar: 11.1g
Protein: 38.4g

Blogger-Ambassador-BadgeThis recipe is in partnership with Peapod, a brand I trust. Thanks for supporting brands that help make this site possible! You can see more of my recipes on

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