Turkey and Roasted Potato Enchiladas smothered in a Smoky Red Chili Sauce

This tasty recipe has several steps, all are easy but the art of multi-tasking is put to good use, for sure! I have 3 tips that will help you make this recipe seamlessly & without breaking a sweat:

1 – Don’t make this recipe when the kids are yelling “I am starving!!” or “When is dinner going to be ready!!”. It takes more than 10 minutes to get this one on the table – no need stressing yourself out, just save it for another day.

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2 – This is a great time to practice teamwork! Do you have a child prodigy in the kitchen? How about a ‘helpful hubby’? My hubby, David, diced my onion and potatoes perfectly, helped brown the meat into small crumbles and made sure the enchiladas didn’t burn while broiling. His help easily saved me 15 minutes of work!

3 – Set up an assembly line when it’s time to roll the enchiladas. By doing this, you eliminate wasted movements, only mess up one section of your kitchen & save some precious time. Here is the assembly line I set up:

Meat & potatoes pan (on the stove)⇒tortilla warming pan (on the stove)⇒bowl of grated cheese to the side (on the counter next yo the stove)⇒pot of smoky chili sauce (on the stove next to the tortillas) ⇒prepped baking dish (next to the stove)

Smoky Red Chili Sauce!! It’s simple but so full of flavor. It’s as if it’s bubbled away all day on the stove — but it didn’t. I have a few important tips to achieve ” cooking all-day” flavors in under 30 minutes. I need to devote an entire post to this, but I will say, don’t skip roasting the spices.  The “smoky’ flavor comes from this step. 

The secret to making the addition of potatoes work so well in this enchilada, is to oven roast them BEFORE adding them to the browned meat. This is the only way to achieve the delicious crispy potato bits we all love. 

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The ground turkey is a great way to lighten up a typical enchilada – and truly, this substitution goes unnoticed. I added 1 cup of crushed tomatoes and 4 oz of light cream cheese to bind the meat together – that transformed the filling and I am dreaming of what other recipes I can create with this turkey/potato/cream cheese filling…maybe stuffing it into a croissant??

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I served these enchiladas with a side of pickled bell pepper cilantro slaw. It was the perfect balance to the rich and smoky flavors of this dish, and added a beautiful pop of color to the plate.  (I will share the recipe soon!)

Want more enchilada ideas? Try my Cream Cheese Verde Chicken Enchiladas.