30-Minute Leftover Sweet Potato & Turkey Enchilada Skillet
This delicious and easy sweet potato turkey enchilada skillet is the best way to use your Thanksgiving leftovers! It's made with my easy 5-minute homemade enchilada sauce, corn tortillas, and layers of melted cheese. Top with fresh herbs and greek yogurt and enjoy a protein-packed meal!
Servings 4 servings
Calories 450cal
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.
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.
Nutrition
Serving: 1serving | Calories: 450cal | Carbohydrates: 43.4g | Protein: 38.4g | Fat: 12.5g | Saturated Fat: 4.8g | Fiber: 8.2g | Sugar: 11.1g