These Sweet Potato Chicken Enchiladas are a warm hug for your taste buds! Filled with tender chicken and creamy sweet potatoes, they are both tasty and filling.
The best part? You can enjoy them with your favorite toppings like cheese and avocado. Trust me, they’re a crowd-pleaser at every dinner! 😋
When I make these enchiladas, I love to sprinkle some extra cheese on top before baking. It makes them even more delicious, and let’s be real, who doesn’t love gooey cheese?
Key Ingredients & Substitutions
Sweet Potatoes: These add a sweet and creamy texture. If you don’t have sweet potatoes, regular potatoes or even butternut squash could work, though the flavor will be different.
Chicken: Shredded rotisserie chicken is a great time-saver! If you’re looking for a vegetarian option, try black beans or canned chickpeas instead.
Enchilada Sauce: You can use red or green sauce based on your preference. If you’re in a pinch, salsa can also serve as a substitute!
Cheese: I love the mix of cheddar and Monterey Jack. However, feel free to use your favorite cheese or a dairy-free version if you’re avoiding dairy.
How Do You Ensure Your Tortillas Don’t Break?
Warming the tortillas is key to avoiding breaks. Here’s how:
- Wrap tortillas in a damp paper towel and microwave for 30 seconds to 1 minute.
- Alternatively, you can toast them briefly on a hot skillet for about 10 seconds on each side.
- This makes them pliable, so you can easily roll them without tears!
What’s the Best Way to Layer and Bake Enchiladas?
Layering is important for flavor distribution. Here’s how:
- Start with a little enchilada sauce on the bottom of your baking dish to prevent sticking.
- When filling the tortillas, leave enough space at the ends to seal them easily.
- Once rolled, arrange them seam-side down and cover completely with sauce and cheese for a perfect bake.
Baking them uncovered helps to get that nice bubbly cheese on top. Enjoy your hearty meal!
Sweet Potato Chicken Enchiladas
Ingredients You’ll Need:
Filling:
- 2 medium sweet potatoes, peeled and diced
- 2 cups cooked chicken, shredded (rotisserie or cooked breast)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For the Sauce and Tortillas:
- 1 cup enchilada sauce (red or green, your choice)
- 8-10 corn or flour tortillas
Cheese and Seasonings:
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- 1 ripe avocado, sliced
- Optional: sour cream or Greek yogurt for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 25-30 minutes for baking, making the total time around 40 minutes. Perfect for a quick yet hearty meal!
Step-by-Step Instructions:
1. Preheat and Prepare Sweet Potatoes:
First, preheat your oven to 375°F (190°C). While that’s warming up, peel and dice your sweet potatoes. Then, boil them in a medium pot until tender, which should take about 8-10 minutes. Once they’re soft, drain them and mash lightly in the pot, leaving a bit of texture for extra heartiness.
2. Sauté Onions and Garlic:
In a skillet, heat up 1 tablespoon of olive oil over medium heat. Add in the chopped onion and minced garlic, cooking until the onion becomes soft and translucent—this will take about 3-4 minutes. It’s the perfect time to enjoy that delicious aroma!
3. Mix in Chicken and Spices:
Next, add the shredded chicken to the skillet along with the cumin, chili powder, salt, and pepper. Stir everything together to combine and warm through for about 2 minutes. This mix should be flavorful and inviting!
4. Combine with Sweet Potatoes:
Remove the skillet from heat and fold the mashed sweet potatoes into the chicken mixture, ensuring everything is well blended.
5. Assemble the Enchiladas:
Pour a thin layer of enchilada sauce into the bottom of a greased 9×13-inch baking dish to prevent sticking. Now, warm your tortillas briefly in the microwave or on a skillet so they’re easier to roll. Take about 1/4 cup of the filling mixture, spoon it into each tortilla, roll them up, and place them seam-side down in the baking dish.
6. Add Sauce and Cheese:
Once all the tortillas are in the dish, pour the remaining enchilada sauce evenly over them. Don’t forget to sprinkle the shredded cheese generously on top—yum!
7. Bake and Garnish:
Bake uncovered for 20-25 minutes or until the cheese is melted and bubbly with some golden spots. Once done, remove from the oven and let it rest for about 5 minutes. This helps the flavors settle!
8. Serve:
Finally, garnish with fresh chopped cilantro and sliced avocado. Serve these enchiladas warm, optionally with a dollop of sour cream or Greek yogurt on the side for extra creaminess!
Enjoy your Sweet Potato Chicken Enchiladas—comfort food with a nutritious twist!
Can I Use Different Proteins in This Recipe?
Absolutely! While shredded chicken is delicious, you can easily substitute it with shredded turkey, beef, or a plant-based option like lentils or black beans for a vegetarian version.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, put them in the microwave or warm gently in the oven at 350°F (175°C) until heated through.
Can I Make This Recipe Ahead of Time?
Yes, you can assemble the enchiladas a day in advance! Just cover them tightly and refrigerate before baking. When you’re ready, pop them in the oven—no need to thaw!
What Can I Serve on the Side?
These enchiladas pair wonderfully with a fresh salad or some sautéed vegetables. You can also serve them with rice or beans for a heartier meal.