Name: Chicken and Sweet Potato Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups salsa verde; 2 cups shredded or cubed chicken ((cooked)); 2 cooked sweet potatoes ((peeled and diced)); 1 can yellow corn kernels ((drained and rinsed)); 1 cup canned black beans ((drained and rinsed)); 1/2 cup diced red onion; 3 tablespoons chopped fresh cilantro leaves ((divided)); 1 teaspoon chili powder; 1/2 teaspoon garlic powder; salt and pepper (to taste); 2 cups Mexican blend cheese ((divided)); 12 6-inch flour or whole wheat tortillas ((warmed)); 1 avocado ((halved, seeded, peeled and diced)); 1/2 cup diced tomatoes; 2 tablespoons sour cream ((optional))

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As someone who enjoys whipping up comforting meals, I can’t help but get excited about Chicken and Sweet Potato Enchiladas. Every time I make these enchiladas, I feel like I’m sharing a warm hug in a dish with friends and family. The combination of tender, seasoned chicken and sweet, creamy sweet potatoes wrapped in soft tortillas is just perfect. There’s something about the way the flavors meld together, especially when topped with melted cheese and vibrant salsa verde. It’s a dish I often prepare on those cozy fall evenings, where the chill in the air makes coming home to a warm meal feel even more special.

In our household, these enchiladas have become a go-to recipe for gatherings. Once, I made a big batch for a game night, and they disappeared faster than I could serve them! Everyone raved about how delicious they were, with their cheesy top and savory filling. I love how you can customize them to suit your taste, adding in your favorite toppings or even adjusting the spice level to cater to your guests. The best part? You can prepare them ahead of time and simply pop them in the oven when you’re ready to eat. What more could you ask for in a weeknight dinner?

Recipe Snapshot

Total Time:
40 mins

Prep Time:
20 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
360 kcal

Protein:
24 g

Diet:
Paleo, Vegan, AIP

Fat:
12 g

Tools Used:
Oven, Mixing Bowl, Baking Sheet, Chef’s Knife, Blender, Peeler, Cutting Board

The Beauty of This Chicken and Sweet Potato Enchiladas

Comforting and Satisfying

There’s a reason why the Chicken and Sweet Potato Enchiladas are beloved in my household: they hit all the right notes in terms of comfort food. The filling is hearty yet balanced, providing a delightful mix of flavors that everyone loves.

Easy to Prepare

These enchiladas come together quickly, making them an ideal option for busy weeknights. With just a bit of chopping and mixing, you can have them assembled and ready for the oven before you know it!

Healthier Twist

By using sweet potatoes and black beans, you’re packing in nutrients without sacrificing taste. Sweet potatoes provide fiber and vitamins, making these a wholesome choice.

Versatile Ingredients

Feel free to customize your enchiladas! Whether you’re adding more veggies or adjusting the spices, this dish is flexible enough to cater to your cravings and dietary needs.

Perfect for Leftovers

If you happen to have any leftovers (which is rare!), they keep wonderfully in the fridge and can be reheated for a quick meal. There’s nothing better than being able to enjoy a delicious dish again!

What to Gather for Chicken and Sweet Potato Enchiladas

To create the perfect Chicken and Sweet Potato Enchiladas, it’s essential to gather fresh ingredients that work harmoniously together. Each component plays a vital role in building layers of flavor and texture in this delicious dish. You’ll find that the combination of chicken, sweet potatoes, and tortillas creates a delightful balance that will leave you wanting more.

2 cups salsa verde
2 cups shredded or cubed chicken (cooked)
2 cooked sweet potatoes (peeled and diced)
1 can yellow corn kernels (drained and rinsed)
1 cup canned black beans (drained and rinsed)
1/2 cup diced red onion
3 tablespoons chopped fresh cilantro leaves (divided)
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
2 cups Mexican blend cheese (divided)
12 6-inch flour or whole wheat tortillas (warmed)
1 avocado (halved, seeded, peeled, and diced)
1/2 cup diced tomatoes
2 tablespoons sour cream (optional)

Recipe Steps for Chicken and Sweet Potato Enchiladas

Making Chicken and Sweet Potato Enchiladas is a delightful and rewarding experience. This recipe is straightforward, allowing you to focus on the joy of cooking. Follow these steps for a flavorful dish that will impress your family and friends.

Preheat your oven to 350 degrees Fahrenheit. It’s essential to have your oven ready so that those enchiladas can bubble and brown perfectly.
Pour 1 cup of salsa verde into the bottom of a 9×13 inch baking dish; set aside. This will help keep your enchiladas moist while they bake.
In a large bowl, combine the cooked sweet potatoes, cooked chicken, black beans, corn, diced red onion, and chopped cilantro. Add the chili powder, garlic powder, and season with salt and pepper to taste. Mix everything well until the ingredients are evenly distributed.
To assemble the enchiladas, lay a warm tortilla on a flat surface. Spoon 1/4 cup of the sweet potato mixture into the center and sprinkle with a bit of cheese. Roll the tortilla up tightly and place it seam side down into the prepared baking dish.
Repeat with the remaining tortillas until all the filling has been used. Don’t worry if they don’t look perfect; they will still taste amazing!
Once all the enchiladas are in the dish, pour the remaining salsa over the top and sprinkle with the desired amount of cheese.
Carefully place the baking dish in the preheated oven. Bake until the enchiladas are bubbly and the cheese is melted, about 20 minutes.
After baking, remove the dish from the oven and let it cool slightly. Garnish your enchiladas with diced avocado, more tomatoes, cilantro, and a drizzle of sour cream if desired.
Enjoy your delicious Chicken and Sweet Potato Enchiladas with family and friends!

Things Worth Knowing

Using fresh ingredients enhances flavor significantly. Fresh herbs and vegetables bring brightness to the dish.
Be careful not to overfill your tortillas; this can make them hard to roll and may lead to a messy baking dish.
Allow the enchiladas to cool for a few minutes before serving; this helps them firm up a bit, making them easier to serve.
Experiment with different toppings like jalapeños, or add a squeeze of lime for an extra flavor boost.

Make It Your Own

Every cook has their own unique twist, and these Chicken and Sweet Potato Enchiladas are no exception. Here are some ideas to personalize your dish!

Storage: Keep any leftovers in an airtight container in the fridge for up to three days.
Freezing: You can freeze the assembled enchiladas before baking. Just be sure to wrap them tightly and they can last up to two months!
Pairing: Consider serving alongside a light salad or Mexican rice to balance out the richness of the enchiladas.
Spice it Up: If you enjoy heat, add diced jalapeños or a pinch of cayenne pepper to the filling.
Alternative Ingredients: For a twist, try using ground turkey or even a meat alternative for a vegetarian version.

Best Served With

Chicken and Sweet Potato Enchiladas

Pairing your delicious Chicken and Sweet Potato Enchiladas with the right sides can elevate your meal to the next level. Here are some ideas:

Fresh Green Salad: A light salad with citrus dressing balances well with the hearty enchiladas.
Mexican Rice: Flavorful rice adds a nice touch.
Guacamole: Creamy guacamole complements the flavors beautifully.
Beans: Black beans or refried beans make for a traditional pairing.
Salsa: Serve with a side of fresh salsa for added zest.

These enchiladas are perfect for family gatherings, cozy dinners, or even a fun taco night with friends. They also make a great dish for potlucks! Don’t forget to save a piece if you have leftovers; they make for a tasty lunch the next day!

FAQ

Absolutely! You can assemble the enchiladas, cover them tightly with plastic wrap, and store them in the refrigerator for up to 24 hours before baking. This makes them a perfect option for meal prep or when hosting guests.

Feel free to get creative with your filling! You can add other vegetables like bell peppers or zucchini, swap the chicken for ground turkey, or even make them vegetarian by using extra beans and veggies. The options are endless!

Yes, you can freeze them before baking! Wrap the assembled enchiladas tightly and store them in the freezer for up to two months. When you’re ready to bake, just add a few extra minutes to the cooking time to ensure they heat through completely.

To kick up the heat, you can add diced jalapeños to the filling or top the enchiladas with spicy salsa. A sprinkle of crushed red pepper flakes before serving can also give them an extra kick!

Conclusion

In conclusion, Chicken and Sweet Potato Enchiladas offer a delightful blend of flavors, making them a special dish for any occasion. I encourage you to try this recipe and share it with your loved ones; it’s a wonderful way to bring everyone together around the table. Enjoy the warmth and comfort that this meal brings while making cherished memories with friends and family.