These Sweet Potato Chicken Enchiladas are a tasty twist on a classic dish! They combine soft sweet potatoes and seasoned chicken, all wrapped in warm tortillas and smothered in yummy sauce.
What’s great is how colorful and healthy they are. I could eat these every week, and honestly, I’m pretty sure my family would follow suit! Perfect for any dinner night! 🌮
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Their natural sweetness balances the spices nicely. If you’re short on time, you can use canned sweet potatoes; just drain and rinse them before use.
Chicken: Shredded rotisserie chicken is a great shortcut. If you’re vegetarian, try using canned black beans or lentils as a substitute to maintain good protein levels.
Tortillas: While I love using corn tortillas for a traditional taste, flour tortillas work beautifully too. Gluten-free tortillas also make for an excellent option!
Enchilada Sauce: You can buy pre-made sauce for convenience, or make your own by blending tomatoes, onions, and spices. Explore different sauces based on your heat preference!
Cheese: Cheddar or Monterey Jack are perfect go-tos. You can easily swap these for vegan cheese if you’re looking for a dairy-free option.
How Do I Properly Roll and Bake Enchiladas?
Rolling enchiladas can seem tricky, but it’s simple once you get the hang of it! A few tips:
- Warm your tortillas in a dry skillet to make them pliable and less likely to tear.
- Don’t overfill; 2-3 tablespoons of the mix per tortilla is just right. This helps them roll easily!
- Place seam side down in the baking dish to hold them together while baking.
- Cover with sauce before baking to keep them moist and flavorful.
Remember to check the enchiladas halfway through baking, and enjoy a delicious meal with minimal hassle!
Sweet Potato Chicken Enchiladas
Ingredients You’ll Need:
For The Filling:
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 cups cooked chicken, shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
For Assembly:
- 8-10 corn or flour tortillas
- 2 cups enchilada sauce (red or green, your choice)
- 1 1/2 cups shredded cheese (cheddar and/or Monterey Jack)
For Garnish:
- 1 avocado, sliced
- 1-2 small red chili peppers or jalapeños, sliced
- Fresh cilantro, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 35-40 minutes to cook. So, in about an hour, you’ll have a delicious and filling dinner ready to enjoy!
Step-by-Step Instructions:
1. Prepping the Filling:
Start by preheating your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Toss in the chopped onion and garlic, sautéing until they become translucent and fragrant, about 3-4 minutes. Then, add the shredded chicken, ground cumin, chili powder, salt, and pepper. Mix everything together and cook for another few minutes until heated through. Remove from heat and set aside.
2. Assembling the Enchiladas:
Pour a thin layer of enchilada sauce into the bottom of a 9×13-inch baking dish to prevent sticking. Take a tortilla, and add a few slices of sweet potatoes, a scoop of the chicken mixture, and a sprinkle of cheese. Roll the tortilla up and place it seam side down in the baking dish. Repeat this with the remaining tortillas until you’ve filled the dish.
3. Baking to Perfection:
Once all the tortillas are in the baking dish, pour the remaining enchilada sauce evenly over the top. Make sure to cover all the tortillas well. Now, sprinkle the remaining cheese evenly on top of everything. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes until the sweet potatoes are tender and the cheese is nice and melty.
4. Finishing Touches:
After the initial baking time, remove the foil and let the enchiladas bake for another 5 minutes to help brown the cheese just a bit. Once done, take them out of the oven, and garnish with slices of avocado, red chili peppers, and a sprinkle of fresh cilantro before serving.
Serve warm and enjoy your hearty and flavorful Sweet Potato Chicken Enchiladas! They’re sure to be a hit!
Can I Use Leftover Sweet Potatoes in This Recipe?
Absolutely! If you have leftover roasted or mashed sweet potatoes, feel free to use them. Just make sure they are well-seasoned, and you may want to reduce the amount of salt and spices in the filling since they will already have flavor.
Can I Make These Enchiladas Vegetarian?
Yes, you can easily adapt this recipe! Replace the chicken with canned black beans, pinto beans, or lentils for protein. You can also add extra veggies like bell peppers or zucchini for more flavor and nutrition.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven at 350°F (175°C) until warmed through. If reheating in the oven, adding a splash of enchilada sauce can help maintain moisture.
What Can I Serve with Sweet Potato Chicken Enchiladas?
These enchiladas are great on their own but pair beautifully with a side of Mexican rice, black beans, or a fresh garden salad. For extra color, serve with guacamole and salsa for dipping!
