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When it comes to comfort food, few dishes can match the warmth and satisfaction of enchiladas. This Turkey & Sweet Potato Enchiladas recipe combines savory flavors, wholesome ingredients, and a touch of creativity to create a meal that's not only delicious but also nutritious. Perfect for busy weeknights, this dish allows you to transform leftover turkey into a scrumptious dinner that your family will love.

Creative Ways to Transform Leftover Turkey into Delights

Transform your leftovers into a mouthwatering meal with this Turkey & Sweet Potato Enchiladas recipe! Packed with protein from turkey and fiber from sweet potatoes and black beans, these enchiladas are not only delicious but also nutritious. Perfect for busy weeknights, they are easy to prepare and sure to impress. Say goodbye to food waste and hello to creative cooking! Get the recipe now! #Enchiladas #LeftoverMakeover #HealthyEating #ComfortFood #WeeknightDinner
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Ingredients
  

2 cups shredded leftover turkey

1 large sweet potato, peeled and diced

1 cup black beans, rinsed and drained

1 cup corn kernels (frozen or canned)

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

8-10 corn tortillas

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar or a blend)

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Cook Sweet Potato: In a pot of boiling water, add the diced sweet potato and cook for about 10-12 minutes until tender. Drain and set aside.

      Mix Filling: In a large bowl, combine the shredded turkey, cooked sweet potato, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Mix until well combined.

        Prepare Tortillas: Warm the corn tortillas in a skillet or microwave until soft and pliable. This will prevent them from tearing when you fill them.

          Assemble Enchiladas: Take a tortilla and add a generous scoop of the turkey filling to the center. Roll it up tightly, then place it seam-side down in a lightly greased baking dish. Repeat until you’ve used all the filling and tortillas.

            Add Sauce and Cheese: Pour the enchilada sauce evenly over the assembled enchiladas, making sure all are well coated. Sprinkle the shredded cheese on top.

              Bake: Cover the dish with aluminum foil and bake for about 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                Serve: Allow to cool slightly, then garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6 servings