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
generic kitchen utensils



  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional information

Per serving (1 portion)

29 g
517 mg
973 mg
Total fat
10 g
Saturated fat
3 g
97 mg
50 g
9 g
12 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation