Turkey, Sweet Potato & Kale Enchiladas

This may be one of the most involved recipes I’ve posted yet, but it’s well worth the effort. Inspired by something my friend Tristan made once (her’s were Turkey Pumpkin!) and Thanksgiving leftovers, it’s become a year round Fart Castle favorite. It’s often made my request. It also usually makes a bunch of leftovers, which freeze really well.

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

Turkey Sweet Potato Kale Enchiladas

1 lb turkey cutlets
1 ½ C. Enchilada Sauce
1 C. Pepperjack
1 C. Sharp Cheddar
4 Tbsp Olive Oil (plus 1 Tbsp for pan)
2 Tbsp Garlic, minced
½ tsp Chili Powder
½ tsp Ground Cayenne Pepper
½ tsp Cumin
½ tsp Crushed Red Pepper Flakes
6 mini sweet peppers
3 sweet potatoes
½ yellow onion
1 bunch kale
Juice of half a lime
10 medium Flour Tortillas

Preheat oven to 375°F, and put about 6 cups of water in a sauce pan on to boil. Mix olive oil, garlic, chili powder, cayenne, cumin, red pepper flakes and lime juice in a small bowl. Brush onto turkey cutlets, and place on foiled cookie sheet.

Cut sweet potatoes into small cubes. Boil in stockpot for 25-30 min. Bake turkey for 20-25 min.

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 Tbsp 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 fully wilted. Turn off heat and leave covered until the potatoes and turkey are ready. Keep the oven on.

 

When everything is ready, mash the potatoes, cut up the turkey, and toss it all in a big bowl with the veggies, mixing it all up.

Take a 2-qt baking dish and cover the bottom with 1 Tbsp olive oil and ¼ C. enchilada sauce. Put about ¼ – ½ C. of the filling in the tortilla, roll it up, and place into baking dish.

Continue until dish is full. Top with remaining enchilada sauce and cheese. Bake for 15-20 min uncovered, until cheese gets all melted and browned on top.

Let cool long enough that your don’t burn your face off. We got a little help from Frosty.

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