Turkey sweet potato pita enchiladas

This spicy new take on enchiladas will have your family helping in the kitchen to get it on the table faster. Lean ground turkey is a great source of lean protein and an easy way to fill the hunger gap.

by Emily Richards PH Ec.

389 cal Serves 4

Prep time 0h 20m

Cook time 0h 40m

Total time 1h 0m

Directions

Step 1

Red sauce: In a saucepan, bring passata, water, chili powder, cumin and garlic to a simmer. Simmer for 10 minutes or until thickened slightly. Stir in soy sauce; set aside.
Step 2

Cover sweet potato in a microwaveable bowl with water; cover and microwave for 5 minutes or until tender. Drain well and mash coarsely; set aside.
Step 3

In a nonstick skillet, heat oil over medium high heat and cook turkey, onion, garlic, chili powder, oregano, cumin and cayenne for about 8 minutes or until no longer pink inside. Stir in mashed sweet potato.
Step 4

Divide mixture among pita halves and place in casserole dish. Pour red sauce over top. Cover with foil and bake in preheated 400° F (200° C) oven for 15 minutes. Uncover and bake for about 5 minutes or until sauce is bubbly and pita are slightly golden and crisp.