Turkey and Sweet Potato Enchiladas

I signed on to work on my next post and realized I hadn't written about this one yet. That's how my week has been. I'll have a second to spare and start something, and then forget to finish it. Today I survived my second 12-hour ICU shift and got to watch a kidney transplant, which was fascinating and exhausting. So in a few short words I'll tell you why this recipe made the cut. It's unique a unique combination of ingredients (sweet potato, turkey, pineapple, salsa), it's healthy, and it's delicious. It would probably make more sense to have posted this after Thanksgiving, as another use for your turkey leftovers. But Thanksgiving was too far away and I couldn't wait. You could use chicken breast if there's no turkey around. Use your favorite jarred salsa (or make your own) and make it as spicy as you'd like. The pineapple is not optional. It adds a fresh, sweet, juiciness that I find essential to the dish.

INGREDIENTS
2 cups of your favorite prepared salsa
2 lbs. roasted turkey breast, diced or shredded (about 4 cups)
1-2 limes, juiced
salt and freshly ground black pepper
2 medium sweet potatoes, cooked and mashed (2-3 cups)
1/2 tsp. cumin
dash of cinnamon
2 (4 oz.) cans diced roasted green chiles
12 corn or whole wheat flour tortillas (warm to soften if necessary)
1 cup fresh pineapple, diced
2 cups Monteray Jack cheese, shredded
red pepper flakes, to taste

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking dish with cooking spray.

2. In a medium bowl, toss the diced turkey with the lime juice and season with salt and pepper.

3. In a separate bowl, stir to combine the sweet potatoes and one can of diced green chiles, Season with cumin, cinnamon, salt and pepper.

4. Spread one cup of the prepared salsa over the bottom of the prepared baking dish. Fill each tortilla with 1/12 of the sweet potato mixture and 1/12 of the turkey. Roll up and place side by side in the baking dish. Top with the second cup of salsa and second can of diced green chiles. Sprinkle the pineapple, cheese, and red pepper flakes over top.

5. Bake in preheated oven for 30-40 minutes, until the enchiladas are bubbling and heated through.

NOTE: I prepared my enchiladas in the morning and then refrigerated them until dinner time. Because they went into the oven cold they took a full 40 minutes to cook. 

Serves 4-6.

(Adapted from Gluten Free Goddess)