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Home Ground Turkey Recipes / Turkey Mince Recipes

Savoury Turkey, Sweet Potato and Kale Enchiladas

Savoury Turkey, Sweet Potato And Kale Enchiladas
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This recipe for Savoury Turkey, Sweet Potato and Kale Enchiladas may be one of the most complicated recipes I’ve posted yet, but it’s well worth the effort. Inspired by something my friend made once and Thanksgiving leftovers, it’s become a year-round Fart Castle favourite. It’s often made my request. It also usually makes a bunch of leftovers, which freeze well.

Alternately, sometimes I dismantle a roaster chicken from the grocery store for this, but since you all don’t wanna see that, I used turkey mince for this. If you use a roaster chicken, you can skip that whole meat cooking step.

Savoury Turkey, Sweet Potato And Kale Enchiladas

Savoury Turkey, Sweet Potato and Kale Enchiladas

Gretel ShawGretel Shaw
These savoury turkey, sweet potato and kale enchiladas are a game changer. These snacks taste so good as all ingredients unexpectedly complement each other. Here's the recipe you must try now.
5 from 1 vote
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Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Snack
Cuisine Mexican
Servings 4 people
Calories 955 kcal

Ingredients
 
 

  • Turkey Mince1 pound ground turkey (minced turkey)
  •  
    1 ½ cup enchilada sauce
  • Pepper Jack Cheese1 cup pepper jack cheese
  • Cheddar Cheese Block, Paths1 cup cheddar cheese
  • Glass Bowl Of Olive Oil Isolated On White Background4 tablespoons olive oil
  • Garlic2 tablespoons garlic - minced
  • Red Hot Chili Pepper Powder And Half Isolated On White Background½ teaspoon chili powder (chilli powder in British English)
  • Heap Of Cayenne Pepper½ teaspoon cayenne pepper
  • Cumin In Plate Isolated½ teaspoon cumin
  • Dried Chili Pepper Flakes In Wooden Bowl Over White½ teaspoon red pepper flakes - crushed
  • Red Pepper6 mini red pepper (red capsicum)
  • Sweet Potato3 medium sweet potato
  • Ripe Yellow Onion On A White Background½ medium yellow onion
  • Kale Leaves Isolated On White Background1 bunch kale
  • Fresh Ripe Lime½ medium lime juice - juiced
  • Flour Tortillas10 medium flour tortillas

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit, and put about 6 cups of water in a saucepan to boil. Mix olive oil, garlic, chilli powder, cayenne, cumin, red pepper flakes and lime juice in a small bowl. Brush onto turkey and place on a foiled cookie sheet.
  • Cut sweet potatoes into small cubes. Boil in a stockpot for 25 to 30 minutes. Bake turkey for 20 to 25 minutes.
  • Slice onions and peppers into thin strips. Toss onions in a pan over high heat. Once they start to turn translucent, add the peppers. Cook until you get a few blackened bits. Toss in 2 tablespoons of water and the whole bunch of kale. Cover with lid and let sit over low heat for about 5 minutes. Using tongs, toss the kale, onion and pepper mixture until kale is thoroughly wilted. Turn off the heat and leave covered until the potatoes and turkey are ready. Keep the oven on.
  • When everything is ready, mash the potatoes, unfoil the turkey, and toss it all in a big bowl with the veggies, mixing it all up.
  • Take a 2-quart baking dish and cover the bottom with 1 tablespoon of olive oil and ¼ cup of enchilada sauce. Put about ¼ to ½ cup of the filling in the tortilla, roll it up, and place it into the baking dish.
  • Continue until the dish is full. Top with remaining enchilada sauce and cheese. Bake for 15 to 20 minutes uncovered until cheese is melted and browned on top.

Nutrition

Calories: 955kcalCarbohydrates: 85gProtein: 47gFat: 48gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 137mgSodium: 1886mgPotassium: 1131mgFiber: 11gSugar: 17gVitamin A: 28784IUVitamin C: 43mgCalcium: 695mgIron: 7mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Mexican
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