These Sweet Potato & Turkey Enchiladas are my go-to for post-Thanksgiving leftovers or just when I want something hearty and cozy with a twist. The sweet potatoes give them a mellow, earthy flavor that pairs perfectly with spiced ground turkey and melty cheese.
Jump to RecipeThey’re also one of the easiest ways to switch things up from the usual turkey sandwich routine. Everything gets rolled into tortillas and baked with enchilada sauce until bubbly and golden. You can even assemble them ahead of time and just bake when you’re ready to eat.
What I love most is that they’re unexpected. You don’t usually see sweet potatoes in enchiladas, but they totally work here. The whole dish feels like comfort food with a fall twist – which is exactly the vibe I’m going for this time of year.
Sweet Potato & Turkey Enchiladas
4
servingsKeep the screen of your device on
Ingredients
1 tablespoon olive oil
1 ⁄2 pound ground turkey
1 ⁄2 onion, diced
1 teaspoon cumin
1 ⁄2 teaspoon chili powder
1 ⁄2 teaspoon garlic powder
1 cup mashed sweet potatoes
1 ⁄2 cup shredded cheese (plus extra for topping)
6 small flour tortillas
1 cup red enchilada sauce
Directions
- Preheat oven to 375°F.
- In a skillet over medium heat, heat olive oil and sauté diced onion until softened.
- Add ground turkey, cumin, chili powder, and garlic powder. Cook until turkey is browned and fully cooked.
- Stir in mashed sweet potatoes and 1/2 cup shredded cheese.
- Spoon the mixture into tortillas, roll tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce evenly over the top, then sprinkle with extra cheese.
- Bake for 20–25 minutes until bubbly and golden. Let cool slightly before serving.
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Make-Ahead Tip
Assemble the enchiladas ahead of time and store them covered in the fridge for up to 24 hours. When you’re ready to eat, just bake as directed. You can also freeze them before baking—just add a few extra minutes to the cook time.