I have outdone myself today.
Have you ever made something so absolutely delicious that you wolfed it down because it was that good, then all you wanted to do was have more because you didn’t want it to end? That was my experience with these enchiladas. Maybe it was the anticipation. I had seen something similar on Pinterest and decided to make it my own as I am usually want to do. I was excited to get the ignredients and fix it up myself, and the anticipation did not disappoint. They were delicious. I really think someone needs to take the rest of these off my hands before I do something destructive like eat the entire pan tonight.
Sweet potato, turkey, and salsa enchiladas
1 tube ground turkey
1 tbsp olive oil
1 small onion, chopped
5 mushrooms, chopped
2 tbsp minced garlic
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1 medium sized sweet potato
1 cup salsa that is heavy with black beans and corn (I use wal mart’s brand)
white corn tortillas
1 19oz can red enchilada sauce
2 cups shredded cheese (I use reduced fat fiesta blend)
jalapenos or green chiles
red pepper flakes
This dish, like many of mine, has room for customizations and I put a few suggestions underneath the list of ingredients. I don’t like my stuff spicy but if you do, add more peppers and even red pepper flakes. I used the Old El Paso mild enchilada sauce, but as long as it’s red and at least 19 oz then use whatever you like.
First thing’s first. You’re gonna wrap the sweet potato in foil and pierce it around it in a few places, then roast at 400 for 45 mins (or until it’s soft and done). Set it aside because you don’t need it yet. (this step is not pictured because common sense. You can do this!) You’re ready to get started now! Chop your onions and mushrooms and cook on medium high heat with the garlic for about three minutes. Crank that baby to high and then add the turkey. Once the turkey is about halfway done that is when I add my spices. Once the turkey is cooked all the way drain and then move on. Add in the salsa and one cup of cheese and then it’s time to work magic with the sweet potato. Unwrap it and slice it in half lengthwise, stripping off the skin (it should just slide right off at this point). Chop it into half inch cubes and toss into the meat mixture. Great job! Now stir, stir stir.
You’re going to want to pour some of the enchilada sauce in the bottom of the dish. Not a ton, just enough to make a light layer on the thing. If I had a bigger rectangle dish I would’ve used it because I could have made more enchiladas. I feel like I would have needed another small can of sauce though and possibly more cheese.
Now it’s time to assemble! Spread some of the mixture in the center of a corn tortilla and roll it up. Place it in your dish seam side down. I like to pack them in kinda tight so they don’t come unrolled very easily.
I filled mine to the brim but there was enough mixture I could’ve probably made a few more in an 8×8 square pan. I just decided to freeze my extra for later. Once you have your pan stuffed full pour the rest of the sauce over the top of all of the enchiladas and top with the remaining cup of cheese.
Bake that baby at 350 for 20-30 minutes, until everything is bubbly and cheese has melted beautifully.