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Chicken and Sweet Potato Enchiladas

Chicken and Sweet Potato Enchiladas

The ultimate comfort food, Chicken and Sweet Potato Enchiladas are a creamy and satisfying dish that everyone will love. With a delicious blend of flavors and textures, this easy weeknight dinner is perfect for any occasion. Make it tonight for a delightful meal!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

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)

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Chef's Knife
  • Blender
  • Peeler
  • Cutting Board

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. It’s essential to have your oven ready so that those enchiladas can bubble and brown perfectly.
  2. Pour 1 cup of salsa verde into the bottom of a 9x13 inch baking dish; set aside. This will help keep your enchiladas moist while they bake.
  3. 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.
  4. 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.
  5. 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!
  6. Once all the enchiladas are in the dish, pour the remaining salsa over the top and sprinkle with the desired amount of cheese.
  7. Carefully place the baking dish in the preheated oven. Bake until the enchiladas are bubbly and the cheese is melted, about 20 minutes.
  8. 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.
  9. Enjoy your delicious Chicken and Sweet Potato Enchiladas with family and friends!

Notes

  • Tip 1: Keep any leftovers in an airtight container in the fridge for up to three days.
  • Tip 2: You can freeze the assembled enchiladas before baking, just be sure to wrap them tightly!
  • Tip 3: Consider serving alongside a light salad or Mexican rice to balance out the richness.
  • Tip 4: If you enjoy heat, add diced jalapeños or a pinch of cayenne pepper.
  • Tip 5: Try using ground turkey or a meat alternative for a vegetarian version.