Hi friends! Warm greetings from chilly Chicago. We had such an amazing Thanksgiving with our little family filled with plenty of our favorite recipes. It was our first Thanksgiving as a family of 5 (what?!) and it was truly so special.
Now that the dust has settled and our kitchens are (mostly) cleaned up, it’s time I shared this easy 30-minute meal that just so happens to use up your Thanksgiving leftovers. This leftover sweet potato turkey enchilada skillet checks all of the boxes. It’s packed with protein and delicious flavor and comes together quickly in one pan so you can skip the excess dishes post-holiday.
Feel free to get a little wild and throw in some leftover stuffing if you’d like, too, I’m not judging. Prep this one for your Thanksgiving leftover meal and enjoy!
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Ingredients in this turkey enchilada skillet
This easy enchilada skillet requires just a few additional ingredients to your leftover turkey and sweet potato, and the result is SO delicious. Here’s what you’ll need:
- Enchilada sauce: feel free to use your favorite store-bought kind or try my perfect homemade enchilada sauce!
- Veggies: you’ll just be cooking down some onion and garlic in olive oil to add to the skillet.
- Sweet potato: we’re adding leftover mashed sweet potato for the perfect heartiness.
- Turkey: shred that leftover turkey (or chicken) and throw it right in the skillet.
- Tortillas: I like to use corn tortillas to layer up the skillet.
- Cheese: add plenty of shredded Mexican cheese for the savory goodness.
- To serve: I like to top my portion with fresh cilantro, green onions, and greek yogurt or sour cream. YUM.
Customize your enchilada skillet
This leftover turkey enchilada skillet is easy to make and even easier to customize with what you have on hand! Here’s what I can recommend:
- Lighten it up: feel free to use only 1/2 cup of cheese instead of 1 cup.
- To make vegetarian: use a can of black beans instead of turkey, or try my Butternut Squash and Black Bean Enchilada Skillet.
- To make vegan: skip the cheese or use a vegan cheese. Skip the turkey and use black beans instead.
- Add a boost of veggies: feel free to add some greens from spinach or kale, or even throw in some diced bell pepper or jalapeño slices!
More one pan meals to try
- One Pan Lightened Up Hamburger Helper
- Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
- Roasted Butternut Squash Broccoli Cheddar Chicken Couscous
- Oh So Good Chicken Meatballs in Pumpkin Coconut Curry Sauce
- One Pot Cheesy Mushroom Spinach Beef Pasta
Get all of my one pan meals here!
I hope you love this leftover sweet potato turkey enchilada skillet! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
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
- 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.
- 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.
- 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.
- 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.
25 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.
can I use ground turkey?
Sure!
what a show stopping recipe! I was looking at the ingredients list and wondered how this would turn out. I was more than pleasantly surprised!!! I used ground turkey mince and the only other thing I added was some sweet corn. I proudly served it up with a little brown rice and had the corn tortillas on the side rather than thru the mix. yummmmmmy….will definitely be making this a staple.. so healthy and full of flavour! thankyou