These Sweet Potato Chicken Enchiladas are a wholesome treat! Soft tortillas are packed with seasoned chicken and creamy sweet potato, then topped with zesty sauce and cheese.
They’re a fun twist on a classic dish, and my family loves them! I often sneak in some spinach for an extra veggie boost. Who knew enchiladas could be so satisfying? 🌟
Key Ingredients & Substitutions
Sweet Potatoes: These not only add sweetness but also creaminess to the enchiladas. If you’re in a rush, you can use canned sweet potatoes, but fresh ones are more flavorful. I love roasting them for extra taste!
Cooked Chicken: Shredded rotisserie chicken works great here for convenience. Alternatively, you can use leftover chicken or even swap in black beans for a vegetarian option, though the texture will differ.
Tortillas: Corn tortillas are traditional and gluten-free. If you prefer flour tortillas or are making these for kids, feel free to use those instead! Just be sure to warm them, or they may crack.
Cheese: I usually opt for a mix of cheddar and Monterey Jack for a gooey topping. For a healthier twist, consider using a lower-fat cheese like queso fresco or even vegan cheese if you want a dairy-free option.
How Do I Make Perfectly Rolled Enchiladas?
Rolling enchiladas can be tricky, but it’s all about the technique. To get it right, warm your tortillas first—this softens them and prevents cracking. Here’s how to do it:
- Heat tortillas in a dry skillet on medium for about 20 seconds per side.
- Place a generous scoop of the filling in the center, about 1/4 cup.
- Fold the sides over the filling and then roll from the bottom to the top, securing it tightly.
- Place seam-side down in the dish for baking so they hold their shape!
With these tips, you’ll have beautiful enchiladas every time!
Sweet Potato Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes, peeled and diced
- 2 cups cooked chicken breast, shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For Assembly:
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 10-12 corn or flour tortillas
- 2 cups red enchilada sauce
- 1 tablespoon olive oil
For Garnish:
- Fresh cilantro, chopped
- 1 ripe avocado, sliced
- Optional: lime wedges, for serving
How Much Time Will You Need?
The total time for this recipe is about 45-50 minutes. This includes around 15-20 minutes for prep and cooking the sweet potatoes, plus 20-25 minutes for baking the enchiladas. You’ll have a delicious meal ready in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little oil or cooking spray to prevent sticking.
2. Cook the Sweet Potatoes:
Place the diced sweet potatoes in a pot of boiling water and cook for about 10 minutes until they are tender. Once cooked, drain the water and lightly mash the sweet potatoes in the pot. Set them aside while you prepare the other ingredients.
3. Sauté the Aromatics:
In a skillet over medium heat, add the olive oil. Once hot, toss in the chopped onion and minced garlic. Cook for about 3-4 minutes, stirring occasionally, until they become soft and fragrant.
4. Mix the Filling:
Now, add in the shredded chicken, lightly mashed sweet potatoes, ground cumin, smoked paprika, chili powder, salt, and pepper. Stir everything together until well combined and heated through. Remove from heat once everything is mixed nicely.
5. Assemble the Enchiladas:
Spread 1/2 cup of the enchilada sauce evenly across the bottom of your prepared baking dish. To make the tortillas easier to roll, warm them in the microwave for just a few seconds or in a dry skillet for about 20 seconds on each side. Take a tortilla, place a generous amount of the chicken and sweet potato mixture in the center, roll it up tightly, and position it seam-side down in the dish. Repeat this for all tortillas.
6. Top and Bake:
Once you’ve filled all the tortillas and arranged them in the dish, pour the remaining enchilada sauce over the top. Sprinkle the shredded cheese evenly across the enchiladas. Now it’s time to bake them! Place the dish in the oven and let it bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Garnish and Serve:
After taking the enchiladas out of the oven, let them sit for a few minutes. Garnish with fresh cilantro and sliced avocado before serving. Feel free to add lime wedges on the side for a little extra zing!
Enjoy your flavorful and nutritious Sweet Potato Chicken Enchiladas!
Can I Use Leftover Sweet Potatoes for This Recipe?
Absolutely! If you have leftover roasted or mashed sweet potatoes, they work perfectly in this recipe. Just make sure they’re seasoned to your liking, and you can skip the boiling step.
What Can I Substitute for Chicken?
If you want to keep it vegetarian, consider using black beans or pinto beans instead of chicken. You could also use sautéed mushrooms or zucchini for added texture and flavor!
Can I Make This Recipe Gluten-Free?
Yes! Simply use corn tortillas instead of flour. Make sure your enchilada sauce is also gluten-free, as some brands may contain gluten.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave or warm in the oven until heated through. Enjoy your delicious enchiladas again!
