First, prepare the enchilada sauce if you’re making it from scratch. Once it's ready, set it aside to cool. Alternatively, you can opt for 2 cups of store-bought enchilada sauce to save time.
Next, heat 2 teaspoons of olive oil in a large skillet over medium-high heat. You want the oil to shimmer but not smoke; this indicates it's hot enough.
Add the diced onion and minced garlic to the skillet. Cook for about 4 to 5 minutes until the onions become translucent and the garlic releases its fragrant aroma. Stir occasionally to prevent burning.
Now it’s time to add the shredded turkey and spoonfuls of mashed sweet potato into the skillet. Use a spatula to mix everything together thoroughly, ensuring the sweet potato breaks down and combines well with the turkey.
Once combined, add the cut corn tortillas and the enchilada sauce. Stir everything together until the tortillas are coated in the sauce and heated through.
Reduce the heat to medium-low and sprinkle in half of the cheese. Stir again and let it simmer for a few minutes. You'll notice the mixture starting to bubble gently.
After a few minutes, sprinkle the remaining cheese over the top of the skillet mixture. Cover the skillet with a lid to help the cheese melt, which should take about 5 minutes.
When the cheese is melted and bubbly, remove the skillet from the heat. Top it off with fresh cilantro, green onions, and a dollop of Greek yogurt or sour cream before serving.
Enjoy your hearty 30 Minute Leftover Sweet Potato Turkey Enchilada Skillet with family and friends!
