Prep
5 minCook
25 minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 2 teaspoons olive oil | |
| 1 batch of my homemade enchilada sauce | |
| 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 |
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
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