If you are craving a dish that bursts with vibrant flavors, satisfying textures, and wholesome ingredients, this Chicken and Sweet Potato Enchiladas Recipe is about to become your new favorite. With tender shredded chicken, naturally sweet and creamy sweet potatoes, and a lively salsa verde tying everything together, each bite brings a perfect harmony of comfort and excitement. The melty Mexican blend cheese and fresh toppings amplify the taste experience, making it a meal that’s as comforting as it is colorful. Whether you’re cooking for a family dinner or meal prepping for the week ahead, these enchiladas strike the ideal balance between nutritious and utterly delicious.
Ingredients You’ll Need
The magic of this Chicken and Sweet Potato Enchiladas Recipe comes from a few simple but vibrant ingredients that complement each other beautifully. Each element adds something special—whether it’s the creamy texture, a bit of spice, or a pop of color—making this recipe both easy and rewarding to prepare.
- 2 cups salsa verde: This tangy, slightly spicy sauce is the zesty foundation that infuses the enchiladas with authentic flavor.
- 2 cups shredded or cubed cooked chicken: Adds hearty protein and a tender element that melds perfectly with the other fillings.
- 2 cooked sweet potatoes (peeled and diced): Their natural sweetness balances the spice and adds creamy texture.
- 1 can yellow corn kernels: For a subtle crunch and bursts of sweetness.
- 1 cup canned black beans (drained and rinsed): Adds fiber and earthiness, enhancing the dish’s heartiness.
- 1/2 cup diced red onion: Brings a mild sharpness and color contrast.
- 3 tablespoons chopped fresh cilantro leaves (divided): Fresh herbaceousness for brightness.
- 1 teaspoon chili powder: Adds warmth and depth of flavor.
- 1/2 teaspoon garlic powder: For savory undertones without overpowering.
- Salt and pepper to taste: To round out the flavors perfectly.
- 2 cups Mexican blend cheese (divided): For melty, gooey richness that holds it all together.
- 12 6-inch flour or whole wheat tortillas (warmed): The perfect vessel for stuffing and rolling all those delicious ingredients.
- 1 avocado (halved, seeded, peeled, and diced): Creamy and cool, the ultimate garnish to finish the dish.
- 1/2 cup diced tomatoes: Adds fresh juiciness and vivid color.
- 2 tablespoons sour cream (optional): A cool, tangy topping that complements the spices beautifully.
How to Make Chicken and Sweet Potato Enchiladas Recipe
Step 1: Prepare Your Oven and Sauce Base
Start by preheating your oven to a cozy 350 degrees Fahrenheit so it’s ready when you are. Then pour 1 cup of the salsa verde into the bottom of a 9×13-inch baking dish and set it aside. This layer will create a flavorful bed for the enchiladas to bake on, ensuring every bite is infused with that lively salsa taste.
Step 2: Combine the Filling Ingredients
In a large mixing bowl, toss together the diced sweet potatoes, cooked chicken, black beans, corn kernels, red onion, and half of the chopped cilantro. Sprinkle in the chili powder, garlic powder, and a good pinch of salt and pepper. Mix everything well so each bite is bursting with balanced flavors—a delightful blend of sweet, savory, and spice.
Step 3: Assemble the Enchiladas
Warm your tortillas just enough to make them pliable (this step helps avoid tearing). Lay one tortilla flat and spoon about a 1/4 cup of the sweet potato and chicken mixture right in the center. Sprinkle some Mexican blend cheese over the filling before carefully rolling the tortilla up snugly. Place it seam side down in the prepared baking dish atop the salsa verde. Repeat this process with all tortillas until the dish is packed with beautiful rolled bundles.
Step 4: Add Remaining Sauce and Cheese
Now pour the remaining salsa verde over the top of the enchiladas, soaking all those wonderful rolls with flavor. Sprinkle the remainder of the cheese evenly on top to create a golden, bubbly crust as it bakes. This layer of sauce and cheese will meld everything together and bring a luscious finish.
Step 5: Bake Until Perfect
Pop your baking dish into the oven and let it bake for about 20 minutes, or until the sauce is bubbling and the cheese is melted and slightly golden. This is when all the flavors marry beautifully and the enchiladas become irresistibly inviting.
Step 6: Garnish and Serve
Once baked, add your toppings! Scatter diced avocado, fresh tomatoes, the remaining cilantro, and if you like, a dollop of sour cream on top. These garnishes not only brighten the dish visually but add wonderful creamy, fresh, and tangy elements that elevate every bite.
How to Serve Chicken and Sweet Potato Enchiladas Recipe
Garnishes
Simple fresh garnishes can transform your enchiladas from delicious to spectacular. The creamy avocado adds a cool softness, juicy tomatoes bring brightness, and a sprinkle of fresh cilantro offers a herbaceous lift. Don’t skip a dollop of sour cream if you’re into that soothing contrast to the spices! These toppings make the dish feel fresh and inviting right on the plate.
Side Dishes
These enchiladas are a full meal on their own, but if you want to add sides, consider a crisp green salad with a lime vinaigrette or some tangy pickled vegetables. Mexican-style rice or simple black beans also make lovely companions, enhancing the meal’s texture and heartiness without overpowering the main star.
Creative Ways to Present
For a fun twist, try serving the enchiladas family-style right from the baking dish, encouraging everyone to dive in together. You might also present individual enchiladas on colorful plates topped with vibrant garnishes for a festive look. Wrapping each enchilada in foil for a picnic or potluck also keeps them warm and portable while looking delightful.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Sweet Potato Enchiladas Recipe dishes keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after a day, making for an even tastier second helping. Simply cover and chill to enjoy later without losing any of the dish’s charm.
Freezing
These enchiladas are freezer-friendly, perfect for meal planning. Assemble the enchiladas but hold off on baking, then wrap the baking dish tightly with foil before freezing. When you’re ready, thaw overnight in the fridge and bake as directed. This convenience makes this recipe a win whenever you need a nourishing meal in a pinch.
Reheating
Reheat leftover or thawed enchiladas in the oven at 350 degrees Fahrenheit for about 15 minutes, or until warmed through and bubbly. Avoid the microwave if you can, as the oven helps the cheese re-melt nicely and the textures stay intact. Add fresh garnishes after reheating to brighten the dish again.
FAQs
Can I use other types of cheese for the enchiladas?
Absolutely! While Mexican blend cheese is perfect for melting and flavor, you can swap in cheddar, Monterey Jack, or even queso fresco depending on your preference. Each will bring a unique twist to your Chicken and Sweet Potato Enchiladas Recipe.
Is it possible to make this recipe vegetarian?
Yes! You can easily skip the chicken and add more beans or even sautéed mushrooms for a delicious vegetarian version. The sweet potatoes paired with beans already provide plenty of heartiness and protein.
What kind of salsa verde works best?
Store-bought or homemade salsa verde both work wonderfully here. Look for one with a good balance of tang, spice, and freshness to complement the sweetness of the potatoes and the savory chicken.
Can I prepare the filling ahead of time?
Definitely! The filling can be made a day in advance and refrigerated. This helps deepen the flavors and speeds up assembly when you’re ready to roll and bake the enchiladas.
How do I warm the tortillas without drying them out?
To keep tortillas soft and flexible, wrap them in a damp paper towel and microwave for about 20-30 seconds, or warm them in a dry skillet over medium heat for just a few seconds on each side.
Final Thoughts
If you’re looking to add a new, comforting, and flavorful dish to your dinner rotation, give this Chicken and Sweet Potato Enchiladas Recipe a try. It’s approachable, packed with wholesome ingredients, and combines a wonderful melody of tastes and textures that feels like a culinary hug. Trust me—once you taste these enchiladas, you’ll find yourself coming back to this recipe again and again!
Print
Chicken and Sweet Potato Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Chicken and Sweet Potato Enchiladas are a flavorful and hearty Mexican-inspired dish that combines tender shredded chicken, roasted sweet potatoes, black beans, and corn, all wrapped in warm tortillas, smothered in salsa verde, and baked to bubbly perfection. Topped with fresh avocado, tomatoes, cilantro, and a dollop of sour cream, this recipe makes a comforting and satisfying meal perfect for family dinners or meal prep.
Ingredients
Sauce and Toppings
- 2 cups salsa verde
- 1 avocado (halved, seeded, peeled and diced)
- 1/2 cup diced tomatoes
- 2 tablespoons sour cream (optional)
- 3 tablespoons chopped fresh cilantro leaves (divided)
Filling
- 2 cups shredded or cubed chicken (cooked)
- 2 cooked sweet potatoes (peeled and diced)
- 1 can yellow corn kernels
- 1 cup canned black beans (drained and rinsed)
- 1/2 cup diced red onion
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups Mexican blend cheese (divided)
Assembly
- 12 6-inch flour or whole wheat tortillas (warmed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Baking Dish: Pour 1 cup of the salsa verde into the bottom of a 9×13 inch baking dish and set it aside. This will help prevent the enchiladas from sticking and add extra flavor.
- Mix Filling: In a large bowl, combine the cooked sweet potatoes, cooked chicken, black beans, corn, diced red onion, half of the chopped cilantro, chili powder, garlic powder, and salt and pepper to taste. Mix well to evenly distribute the flavors.
- Assemble Enchiladas: Lay a warmed tortilla flat on a surface and spoon about 1/4 cup of the sweet potato and chicken mixture into the center. Sprinkle some of the Mexican blend cheese over the filling, then roll the tortilla tightly and place it seam-side down in the prepared baking dish.
- Repeat Assembly: Repeat the assembly process with the remaining tortillas and filling, arranging them snugly side by side in the baking dish.
- Add Remaining Sauce and Cheese: Pour the remaining salsa verde evenly over the assembled enchiladas, then sprinkle the rest of the cheese on top to create a cheesy, saucy topping.
- Bake: Place the baking dish in the preheated oven and bake for about 20 minutes or until the cheese is melted and bubbly and the enchiladas are heated through.
- Garnish: Remove from oven and garnish with the diced avocado, remaining chopped cilantro, diced tomatoes, and sour cream if using for added creaminess and freshness.
- Serve and Enjoy: Serve the enchiladas warm and enjoy a delicious, wholesome meal.
Notes
- For a spicier kick, add diced jalapeños to the filling or use a spicier salsa verde.
- You can substitute corn tortillas for gluten-free options if desired; just be careful when rolling as they may be more delicate.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- To make this dish vegetarian, omit the chicken and increase the black beans and corn portions.
- Warming the tortillas before assembly makes them more pliable and easier to roll without cracking.
