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
Scale
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.
