Use up leftover turkey and sweet potatoes- a combo that makes for some seriously scrumptious enchiladas. I kid you not.
2 cups of your favorite salsa- spicy or mild
4 cups of cooked free-range organic turkey, hand torn or shredded
Juice from 1-2 fresh limes
Sea salt and ground pepper
2 cups cooked sweet potato
Pinch of cumin
2 4-oz. cans chopped roasted green chiles, drained
Light olive oil, as needed
12 corn tortillas
1 cup diced pineapple- no juice
1-2 cups shredded Jalapeño Jack cheese- or vegan Jack for non-dairy
Hot red pepper flakes, to taste
Preheat oven to 350 degrees F.
Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans for six enchiladas each.
Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; stir; season with sea salt and pepper and toss well.
Season the sweet potato with cumin, to taste. Add in 1 can of the roasted green chiles; mix. Add sea salt and pepper if it needs it.
Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil.
Place the tortilla into the sauced baking dish. Add a spoonful of sweet potato down the center. Sprinkle with 1/12 of the turkey.
Roll up the enchilada- seam side down, and place it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed to soften them.
Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple and the second can of roasted green chiles. Sprinkle with cheese and red pepper flakes. Bake in a 350 degree F. oven until the enchiladas are bubbling and heated through, about 30 minutes.
Serves 4 to 6.
Thank you Gluten Free Goddess, check out her blog!
2 cups of your favorite salsa- spicy or mild
4 cups of cooked free-range organic turkey, hand torn or shredded
Juice from 1-2 fresh limes
Sea salt and ground pepper
2 cups cooked sweet potato
Pinch of cumin
2 4-oz. cans chopped roasted green chiles, drained
Light olive oil, as needed
12 corn tortillas
1 cup diced pineapple- no juice
1-2 cups shredded Jalapeño Jack cheese- or vegan Jack for non-dairy
Hot red pepper flakes, to taste
Preheat oven to 350 degrees F.
Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans for six enchiladas each.
Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; stir; season with sea salt and pepper and toss well.
Season the sweet potato with cumin, to taste. Add in 1 can of the roasted green chiles; mix. Add sea salt and pepper if it needs it.
Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil.
Place the tortilla into the sauced baking dish. Add a spoonful of sweet potato down the center. Sprinkle with 1/12 of the turkey.
Roll up the enchilada- seam side down, and place it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed to soften them.
Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple and the second can of roasted green chiles. Sprinkle with cheese and red pepper flakes. Bake in a 350 degree F. oven until the enchiladas are bubbling and heated through, about 30 minutes.
Serves 4 to 6.
Thank you Gluten Free Goddess, check out her blog!
No comments:
Post a Comment