Leftover Turkey and Sweet Potato Enchiladas

PREP TIME: 10 minutes

COOK TIME: 40 minutes

TOTAL TIME: 50 minutes


November 2021

Turkey sandwiches aren’t the only way to use Thanksgiving leftovers. These turkey enchiladas also call for leftover roasted sweet potatoes, but you could substitute any cooked root vegetable. The enchilada sauce comes together quickly with spices you probably already have on hand.


  • 3 tablespoons olive oil, divided
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 tablespoons tomato paste
  • 2 cups chicken or turkey broth
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 1 cup leftover turkey meat, shredded
  • 1 cup leftover turkey meat, shredded
  • 8 six-inch flour tortillas
  • 1/2 cup shredded cheddar
  • Cilantro, to garnish


  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Medium pot
  • Whisk
  • Large mixing bowl
  • Large oven-safe skillet


1. Make the enchilada sauce.

Heat oven to 350 degrees. In a medium-sized pot over medium heat, warm 2 tablespoons of oil. Add flour and all the spices and whisk constantly until the mixture is light brown, about 1 minute. Add tomato paste and whisk to combine. Add broth, whisking constantly until the mixture is smooth. Turn heat to low and continue to simmer 6 to 8 minutes, until the mixture has thickened slightly and coats the back of a spoon.

2. Cook the veggies.

While the sauce simmers, heat a large, oven-safe skillet over medium-high heat. Add the remaining tablespoon of olive oil. When oil is hot, add bell pepper and onion. Cook, stirring occasionally, until the vegetables are soft, about 4 minutes.

3. Assemble the enchiladas.

In a large mixing bowl, stir together turkey, sweet potatoes, cooked vegetables, and one-third of the sauce. Wipe out the large skillet and pour in one-third of the sauce. Place a tortilla in the skillet, top it with one-eighth of the chicken-veggie filling, roll it up, and nestle it in the skillet. Repeat with all the tortillas
and filling. Pour the remaining sauce over top, and sprinkle the cheese on top.

4. Bake the enchiladas.

Bake enchiladas in the oven for 25 minutes, until cheese is melted and sauce is bubbling. Cool 5 minutes, then garnish with chopped cilantro to serve.

Kids Can!

  • Roll the enchiladas
  • Top everything with cheese

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