Leftover Turkey Sweet Potato Enchilada Skillet.

A simple recipe that’s both sweet and spicy.

Tired of the same old turkey leftovers? Transform your holiday meal into a new, single-pan concept. We cut the complexity—literally—by tearing tortillas into strips instead of rolling them. The result is a quick-prep skillet where sweet potatoes and turkey balance the savory enchilada sauce. This mix delivers a simple, sweet-and-spicy flavor profile while providing fantastic nutritional support: lean protein from the turkey, fiber and Vitamin A from the sweet potatoes, and magnesium from the black beans. It’s a complete, straightforward meal that empowers you to manage post-holiday recovery effectively.

Servings: 4-6

Ingredients

What to buy at the store?

The Basics:

• 1 tbsp extra virgin olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional, for heat)

The Filling:

• 2 cups cooked turkey, shredded or chopped (perfect for Thanksgiving leftovers)
• 1 ½ cups cooked sweet potatoes, cubed (roasted or steamed)
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn (frozen, fresh, or canned)
• 1 (15 oz) can red enchilada sauce (or homemade)
• ½ tsp ground cumin
• ½ tsp chili powder

The Skillet:

• 6–8 corn tortillas, cut into 1-inch strips
• 1 cup shredded cheddar or pepper jack cheese (or a Mexican blend)

Garnish (Optional):

• Fresh cilantro, chopped
• Diced avocado
• Greek yogurt or sour cream
• Lime wedges

Instructions

Step One: Sauté Aromatics

Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the onion, garlic, and jalapeño (if using). Sauté for 3–5 minutes until the onion softens and becomes fragrant.

Step Two: Build the Base

Add the shredded turkey, cooked sweet potatoes, black beans, corn, cumin, and chili powder to the skillet. Pour in the enchilada sauce and stir well to combine.

Step Three: Simmer

Bring the mixture to a gentle simmer. Let it bubble for about 5 minutes to allow the flavors to meld and the turkey to warm through.

Step Four: Add Tortillas

Stir the corn tortilla strips into the skillet, ensuring they are well-coated in the sauce. Cook for another 2–3 minutes until the tortillas soften slightly and absorb some of the flavor.

Step Four: Melt the Cheese

Sprinkle the shredded cheese evenly over the top of the skillet. Cover with a lid and cook for 2–3 minutes until the cheese is fully melted. Alternative: If your skillet is oven-safe, you can place it under the broiler for 2–3 minutes to brown the cheese slightly.

Step Four: Serve

Remove from heat. Top with fresh cilantro, avocado, and a dollop of Greek yogurt. Serve immediately with lime wedges on the side.