Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.