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?
Gravy.
Cherry pie.
Possibly Salted Caramel Cheesecake or Pumpkin Cheesecake. Who can choose?! All I know is that Thanksgiving is about to be EPIC.
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 Peapod.com, 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.
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
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
This 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 FromthePod.com.
27 comments
Nothing like leftovers to save the day!! I always love your skillet dishes, they’re so beautiful and delicious! And your Thanksgiving DOES sound like it’s gonna be epic. Have an amazing one!!! 🙂
THIS IS MY JAM. With like 4 lbs. of chips, I mean.
What a tasty skillet dish!! I definitely want to try this – can’t let that turkey go to waste!
Monique-I just made this earlier today…even your homemade sauce! It was so good and it was gone before I knew it and even before I could take a picture. My company said it was the best recipe for using the leftover turkey they have ever had. So tasty! Happy thanksgiving!
Amazing! So happy to hear that, Peggy. Hope you had a fabulous Thanksgiving!
Just made this using chicken thighs, half a large sweet potato, sweetcorn and red beans (in place of tortillas- I had none :'( ) and passage in place of the can of tomato sauce, which we don’t have here in Ireland. Absolutely gorgeous! ! Can’t wait to eat this for dinner every day this week
*passata – damn autocorrect! !
YUM! This one’s perfect for adding in what you have on hand 🙂 Glad you enjoyed!
where did you buy that skillet from? or where can i get one …
awesome dish!!
You can get one here! Glad you enjoyed 🙂
This was excellent! I swapped out the Enchilada sauce with some mole negro sauce I bought at my local grocery store! It was hearty, satisfying and filling! I paired it with a kale salad. Thank you for sharing!
Sounds delicious! Glad you enjoyed 🙂
What better way to use leftover turkey then to make this enchilada skillet.