Gluten-Free Turkey & Sweet Potato Enchiladas

Turkey & Sweet Potato Enchiladas
Gluten-free turkey and sweet potato enchiladas.

This Friday is just like any other out here in the New Mexico hinterland. There were big-eared rabbits eating breakfast (nibbling spare tufts of grass). A chickadee or two in the junipers. Pink light on the distant mesas. And as far as I know, no scary crush of shoppers at the Espanola Walmart. At least I haven't heard any sirens off in the distance. Truth be told I haven't budged from my casita (and I have no plans to). Nope. It's just another day here, call it what you want. Black Friday is quiet as an empty nest. So I thought I'd share a recipe for leftover turkey and sweet potatoes- a surprisingly tasty combo.

As always, make it as mild or as spicy as your little heart desires.

Gluten-Free Turkey and Sweet Potato Enchiladas Recipe

Originally published November 2008.

This recipe is an homage to my sons who tend to like  their enchiladas with drizzles of fresh lime juice, chunks of sweet pineapple and spicy salsa. My latest version in this genre features 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 cheese for non-dairy
Hot red pepper flakes, to taste


Preheat oven to 350ºF.

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 350ºF. oven until the enchiladas are bubbling and heated through, about 30 minutes.

Serves 4 to 6.

No salsa on hand? Try this homemade easy green chile sauce recipe.

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Lydia (The Perfect Pantry) said...

Oh, that looks yummy. Isn't it amazing how all Thanksgiving leftovers seem to combine well into any casserole type of dish? Clever!

Kathi said...

That looks yummy and a great use of left overs.

Gina said...

I love enchiladas, looks great.

Anonymous said...

I've wanted to try your black bean prize winner recipe. And now, this one. Problem: daughter breaks out in welts with sweet potatoes/yams. I'm not sure what to replace the sweet potatoes with since they have such a distinct flavor and texture. Any suggestions?

Mrs. G.F. said...

Yum!! I was thinking about this recipe, but not enough leftovers!! I may have to buy some turkey (on sale this week I bet), to make some!


Slacker MOM

Tartelette said...

The perfect recipe for leftovers! I now have dinner for tonight!!

P. said...

I'm full of questions:

1. Any chance you have an enchilada sauce recipe on your blog, that I'm just missing? I don't have access to too many Southwest ingredients here in Old Blighty, but might be able to find whatever it takes; I prefer that to salsa in enchiladas. But if not, this will be just as good, I'm sure.

2. Does vegan cheese contain soy? I'm supposed to be off both now (dairy and soy).

3. Also wanted to say that you've inspired me with all your uses for coconut milk! I did my usual post-Thanksgiving turkey, black bean, and brocolli soup, and used coconut milk this year instead of cream, and it was stupendous (recipe on my blog -- you MUST try this one!)!!! Thanks.

4. P.S. Congrats on your book.

Ellen said...

Hi, Holly,

Would butternut squash work?

milhan said...

This looks delicious...but I made cornish hens for Thanksgiving this year, so no leftover turkey here.

I might have to roast up a turkey breast just so I can try these :D

And I never shop Black Friday - no deal is that good!

L a u r a said...

Oh yeah, this one's in the oven right now for dinner. Thank you mucho. Perfect for our crew with leftovers. I can't wait to eat! I'll let you know what our four little kiddos think of it!

Karina Allrich said...

Lydia- They are naturally simpatico, aren't they? I'd even throw some cranberry sauce in there (if it was up to me). ;) xox

Kathi, and Gina- Thanks!

Holly- Oh my. No yams for the Darling. How about pumpkin? I'd go for canned because it's thicker (you don't want watery). I think pumpkin would be quite delicious. Taste and tweak the spices to your liking (I love Mexican pumpkin soup, etc- so I bet it would be delicious).

Hey Slacker Mom! No leftovers? Me either. I didn't cook a turkey. Maybe next year. Hey- have a safe and healthy holiday. xox

Tartelette! Happy Everything, Helen. :)

P. Questions? Okay then. Bring it.

1. Enchilada sauce- yes, actually; look in side bar recipe list for "Mexican + New Mexican"; check out the Quickie Enchilada Sauce recipe that goes with the Chicken and Artichoke Enchiladas, or the Sour Cream Enchiladas and, look for Green Chile Sauce, too- yum.

2. Many vegan cheeses do contain soy. It's hard to find one without; read labels; some are rice or almond based or cashew based (but I don't use them, so I've no recall on brands).

3. Yay on the coconut milk!

4. Why, thank you! :)

Ellen- Thanks for jumping in! :)

Milhan- I couldn't agree more. Crazy!

Laura- Thanks- hope the crew approves.

Thanks, everyone! xox


Jennifer Hamilton said...


Leah said...

This was a totally awesome break away from just plain 'ole turkey leftovers. We loved it so much we decided to freeze the rest of the turkey so we can make again next week!

Joanna said...

i'm so happy i just found your blog! i've recently stopped including gluten in my diet, so your blog will help a lot. these enchiladas look so tasty. i love me some sweet potatoes!!!

Nirvana said...

I'm loving this recipe -- love that you use pineapples! :) Just looking at this is making me hungry!

Carrie said...

I want some!!! I bought 20 lbs. of local sweet potatoes last week because they are of course in season and locally grown in NC! So we have sweet potatoes coming out of our ears! I can't wait to try this! You might like the cheeseburger chowder we made last week using sweet potatoes too! I just posted it! I hope you had a LOVELY Thanksgiving!!

Alta Mantsch said...


My sister can't eat corn (or gluten), do you know if rice tortillas work in enchiladas? She's mentioned that the ones she's used are rather brittle, hard to fold. Ideas? Brand suggestions? I would hate for her to go without enchiladas!

Karina Allrich said...

Alta- Those rice tortillas are a bit stiff- especially once they've been frozen (which many stores do). My trick is to soften them in a skillet with a little olive oil first. They'd work best layered flat, New Mexican style. Rolling them (they're also more burrito size than enchilada size) is tough unless they're super fresh. They make GREAT fried tortilla chips, though! Check my recipe for those.

Also thanks to Jennifer, Leah, Joanna, Nirvana, Carrie- may you all enjoy a safe and healthy New Year!


Anonymous said...

My mouth is watering and I can't wait for Superbowl to be over so I can make your Turkey-Sweet Potato Enchilada! Oh my! Just discovered your recipes today and am making the quinoa-mushroom recipe for my part of the festivities! (Was asked to keep in mind "The biggest loser" when deciding what to bring since half the crowd is following eating, working out regimen with TV show.) Can't believe it took me 59 years to discover quinoa! haha Thanks for your recipes and clever writing!

Anonymous said...

This is almost a year after you posted this recipe, but I wanted to recommend a vegan cheese. Daiya is the brand, they currently make a "cheddar" and a "mozzarella." The "cheeses" are soy-free, but contain some beans, so if you're avoiding all legumes it's a no-go. It is also truly dairy-free, casein-free. Many fake cheeses still contain casein or caseinate, and if you have allergies like we do, it's a deal breaker.
I look forward to making these. Thanks for the recipe! And thanks for doing so much that is both gluten- and dairy-free!

Jen said...

I made these for dinner and they were delicious! I was highly skeptical of the flavor combination and my execution of the recipe when I put it in the oven, but OH my gosh! They turned out wonderfully, I'm sorry I ever doubted them.

I used brown rice tortillas (fresh, not frozen) from Trader Joe's and they worked perfectly, I was even able to roll them with ease.
Also, I highly recommend that anyone who likes spicy foods try these with Casa Sanchez hot roasted chile and tomate asada salsa. I used less because it's so hot, which made a nice "less wet" version of an enchilada.
Someone asked about cheese, too. I'm sensitive to lactose, so I used Galexy brand Rice shreds in cheddar flavor from Whole Foods, and the jalapeno jack yogurt cheese (lactose free) from Trader Joe's.
Last but not least, to anyone hungry for enchiladas but lacking the crowd to feed them to... I made 1/4 of the recipe and rolled my 3 tortillas into a 9x5 bread loaf pan. Perfect size for myself and a friend :)

Thanks for keeping us happy, healthy, and well-fed with your creative recipes and kind words, Karina!

Best Regards,

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