Paleo Turkey, Spinach & Sweet Potato Enchiladas
From my recipe box: These enchiladas can easily be adapted for my grain & dairy eating friends! Swap proteins and/or add in corn & black beans. Want a meat-free option? Check out these Black Bean & Butternut Squash Enchiladas, Breakfast Enchiladas or Black Bean & Pico de Gallo Enchiladas
Paleo Turkey, Spinach & Sweet Potato Enchiladas
PALEO TURKEY, SPINACH & Sweet potato enchiladas
Ingredients:
1 lbs ground turkey, browned
1 large sweet potato, roasted, skin removed & mashed
3 oz spinach, chopped
1/4 cup cilantro, chopped + more for garnish
1 cup enchilada sauce
1 jar Siete Foods Nacho / Spicy Blanco Cheese, divided, sub 1 cup shredded Mexican cheese if not dairy free
8 Siete Foods almond flour tortillas, or tortillas of choice
salt & pepper, to taste
Directions:
Preheat oven to 400 degrees F and grease a 9X13 baking dish.
In a large bowl, combine cooked ground turkey, sweet potato, spinach, cilantro, 1/2 cup enchilada sauce, 1/4 cup Nacho cheese (if not DF, use 1/2 cup shredded Mexican cheese), salt and pepper. If too dry, add more enchilada sauce or nacho cheese, being careful not to make the mixture too soggy!
Place tortillas on a flat surface and fill each with ~1/3 cup of filling. Roll carefully and place in prepared baking dish. Repeat with remaining tortillas. Top tortillas with any leftover filling.
Pour remaining enchilada sauce and 2-3 tbsp of nacho cheese (or sub 1/2 cup shredded Mexican cheese) over top. Spread evenly with the back of a spoon.
Bake for 20-25 minutes.
