Every year, we get a free turkey from the supermarket. And every year, I pick the biggest one I can find. We cooked up our turkey for Friendsgiving and since it was a moderate crowd with several vegetarians, we had a fair bit of leftovers. If I haven’t said it recently: I’m not a big fan of traditional thanksgiving leftovers. Turkey sandwiches with stuffing and cranberry sauce? No thanks. But repurposing the leftovers into a brand new dish is something I can totally on board with.

This dish uses up turkey, cranberry sauce and mashed sweet potatoes – and turns them into a great, Tex-Mex inspired dish.

Turkey Enchiladas with Sweet Potato-Chipotle Sauce
(from The Homesick Texan’s Family Table)
Serves 4-6

For the sauce:
1 Tbsp. vegetable oil
1/2 yellow onion, chopped
2 cloves garlic, chopped
1 cup mashed sweet potatoes
1 canned chipotle chile in adobo sauce
3 cups chicken broth
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. allspice
1/4 tsp. cinnamon
Pinch of cayenne
1/4 cup chopped fresh cilantro
1/2 cup sour cream
1 tsp. fresh lime juice
Salt, to taste

For the enchiladas:
2 1/2 cups cooked and shredded turkey
12 corn tortillas
3/4 cup cranberry sauce
8 oz. shredded Monterey Jack cheese
Pecans, for serving
Sour cream, for serving

In a medium pot over medium heat, heat the oil and add the onion and garlic. Cook until the onion is translucent, about 5 minutes.

Transfer the onions and garlic to a blender and add the sweet potatoes, broth and spices. Blend until smooth then pour back into the pot and add the cilantro. Bring to a boil then turn to low and simmer for 5 more minutes. Remove from heat, whisk in the sour cream, lime juice and salt.

Preheat the oven to 350F degrees.

Spread 1 cup of the sweet potato sauce in the bottom of a 9×13″ dish.

Spread 1 Tbsp. of cranberry sauce over a tortilla. Top with turkey, roll, and place seam-down in the baking dish. Repeat until all tortillas are used up. Pour remaining sweet potato sauce evenly over the enchiladas and top with cheese.

Bake until the cheese is bubbling – about 15 minutes. Serve topped with pecans and sour cream.