Turkey & Sweet Potato Enchiladas

This is a family favorite of ours, particularly after Thanksgiving when you are wondering what to make with leftover baked turkey. I got the original recipe from Karina's Kitchen blog, however her recipe called for cheese on top, so this is a modified dairy-free version.

Turkey & Sweet Potato Enchiladas
2 c. salsa
4 c. turkey, diced
1-2 limes, juiced
sea salt & pepper
cumin, pinch
2 c. sweet potato, cooked & diced
8 oz. can roasted green chilis
olive oil, as needed
12 gluten-free corn tortillas
1 c. pineapple, diced
1/2 c. cilantro, chopped
1/2 c. zuchinni, peeled & grated
1/2 c. apple, peeled & grated

• Preheat oven to 350°. Pour about a half cup of salsa into the bottom a large lightly oiled 9x13" baking dish- or use two smaller pans for six enchiladas each.
• Place the diced turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; stir; season with sea salt and pepper and toss well.
  Season the sweet potato with cumin, to taste. Add in half of the roasted green chilies & mix.
• Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil. Place the tortilla into the sauced baking dish. Add a spoonful of sweet potato down the center. Sprinkle with 1/12 of the turkey.
• Roll up the enchilada- seam side down, and place it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed to soften them.
• Pour the remaining salsa over the rolled tortillas. Add diced pineapple and remaining roasted green chilies and chopped cilantro.
• Top with grated zucchini & apples.
• Bake until the enchiladas are heated through, about 30 minutes. Serves 4 to 6.