Sweet potato, red pepper and turkey enchiladas recipe
Use up leftover turkey and cheese in these easy enchiladas. They make a fun Friday night meal and you could easily add any extra veggies you fancy.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Microwave
- Plastic wrap
- Fork
- Oven
- Baking dish
- Grater
- Measuring spoon
- Plate
- Tongs
- Microplane
- Citrus press
- Spoon
- Peeler
Ingredients
- 1 large sweet potato, peeled and cut into 1.5cm cubes
- Olive oil for drizzling
- 6 small corn tortilla wraps
- 350g cooked turkey or chicken (breast or thigh)
- 2 roasted red peppers from a jar, cut into slices (we like Karyatis)
- 75g mature cheddar, grated
- 75g cherry tomatoes, cut into wedges
- 2 tbsp chipotle paste
- Finely grated zest and juice 1 lime4 tbsp soured cream
- Handful fresh coriander leaves to garnish
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