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30-Minute Leftover Sweet Potato & Turkey Enchilada Skillet

30-Minute Leftover Sweet Potato & Turkey Enchilada Skillet

Prep time 5 minutes
Cook time 25 minutes
Ready in 30 minutes
Makes 4-6 servings



Enchilada Sauce

  • 2 tsp olive oil
  • 1/2 cup diced white onion
  • 3 cloves garlic, minced
  • 2 1/2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1/2 cup water (or broth of choice)
  • 1 - 15 oz can tomato sauce
  • 1/2 tsp apple cider vinegar
  • salt and pepper, to taste


  • 2 tsp 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


Enchilada Sauce
1. Place a medium pot on medium heat and add olive oil.
2. Once olive oil is hot, add onions and garlic and cook for about 5 minutes or until onions begin to brown.
3. Next stir in the spices: chili powder, cumin and oregano; stir and cook for 30 seconds longer.
4. Stir in the tomato paste, water, tomato sauce and apple cider vinegar.
5. Bring to a simmer, then taste, add salt and pepper if necessary.
6. Remove from heat.

1. Heat olive oil over medium-high heat in large oven-proof skillet.
2. Add onions and garlic and cook 4-5 minutes until onions become translucent and garlic is fragrant.
3. Add chicken and spoonfuls of mashed sweet potato and stir together to combine.
4. Next add the corn tortilla pieces and all of the enchilada sauce; stir to combine.
5. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes.
6. 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.


If you don't want to use my homemade enchilada sauce, you can sub with about 3 cups of store-bought enchilada sauce.
Recipe by Monique Volz of