This recipe is a delicious situation waiting to happen in your kitchen and believe me when I say it’s the whole enchilada and more.  Healthy-ish enchiladas with a punch of flavor that will have whoever you cook this for, begging for more and fighting for seconds.  Also, the leftovers are even better!  That’s a win-win in my book.  



☁️ 1 lb ground turkey

☁️ 1 medium red onion diced

☁️ 1 small can of of diced green chilies

☁️ 3 garlic cloves minced

☁️ 2 large sweet potato’s, peeled and cut into small pieces

☁️ 1 1/2 cup tomato sauce

☁️ 1 cup canned red enchilada sauce 

☁️ 2 tsp cumin

☁️ 2 tsp chili powder

☁️ 1/2 tsp crushed red pepper flakes

☁️ ¾ tsp oregano

☁️ Salt and pepper to taste

☁️ 2 c shredded colby jack cheese

☁️ 8-10 flour or corn tortillas (6-8 inch)

☁️ Olive oil

☁️ Chopped cilantro (optional)

☁️ Sour cream (optional)

☁️ DATG salsa



☁️ Turn your cooking music on and start prepping your potatoes!  Preheat oven to 425°F.  Peel and chop the sweet potatoes.  Toss them in about 2 teaspoons of olive oil and a pinch of sea salt, on a lined baking sheet and bake until soft and browning, about 20 minutes or so.  After removing, reduce heat of the oven to 375°F.

☁️ While sweet potatoes are doing their thing, heat 1 tbsp olive oil in a skillet and add the onion, diced green chilies and 1 garlic clove, and sauté for about 3-4 minutes until onions become translucent.

☁️ Add in ground turkey and cook until the turkey is fully cooked through.

☁️ Remove from heat, allow to cool for a few minutes and start your sauce!

☁️ In a medium bowl, stir together tomato sauce, enchilada sauce, remaining minced garlic and spices . Add about ½ cup of the sauce to the bottom of a greased pan or large casserole dish.

☁️ In a separate bowl, combine the cooked ground turkey mixture, sweet potatoes, and ½ cup of the sauce and stir well to combine.

☁️ Start your enchilada assembly line! Spoon about ⅛ of the sweet potato and meat mixture into tortillas and cover with a sprinkle of cheese, roll up and line in pan. Repeat!

☁️ Once pan/dish is full, spread any extra meat mixture over top of the enchiladas lined in the pan. Pour the rest of the enchilada sauce over top and spread along the top to cover all of the tortillas.

☁️ Bake covered (at 375°F) for 20 minutes. Add remaining cheese on top of the enchiladas and bake uncovered for another 10 minutes until cheese is melted, gooey, and delicious.

☁️ Garnish with cilantro, sour cream, hot sauce of your preference, and serve with tortilla chips, lime wedges, and the BEST salsa of all time, the fighter salsa for a serious tastebud fiesta.

☁️ Store leftovers in an airtight container for about 3-4 days.

☁️ Enjoy! 



follow @cate_eilee_wellness and @datgfood for more inspiration



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