30-Minute Leftover Sweet Potato & Turkey Enchilada Skillet

• Gluten free

• Meat

  • 2 cups Turkey or chicken breast, cooked

• Produce

  • 1 Cilantro
  • 2 cloves Garlic
  • 1 cup Sweet potato
  • 1 White onion, medium

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 6 Yellow corn tortillas

• Dairy

  • 1 cup 2% mexican shredded cheese

• Prepared

  • 1 batch My homemade enchilada sauce

Found on ambitiouskitchen.com

Description

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

Directions

• First make the enchilada sauce, then set aside to cool. If you dont 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.

Nutrition