These Sweet Potato Chicken Enchiladas are a tasty twist on a classic! With fluffy sweet potato and juicy chicken wrapped in soft tortillas, every bite is comforting and satisfying.
I love how colorful these enchiladas look on my plate! Plus, they pack a nutritious punch, making it easy to enjoy a hearty meal that feels a bit fancy. Yum!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Their natural sweetness pairs wonderfully with savory flavors. If you don’t have sweet potatoes, you can try butternut squash or even regular potatoes, though they’ll have a different taste.
Chicken: Shredded rotisserie chicken is super easy and saves time. If you’re looking for a lighter option, use turkey instead. For a vegetarian version, consider using black beans or cooked lentils!
Enchilada Sauce: Store-bought sauce is tasty, but if you want to make your own, combine tomatoes with chili powder, cumin, and garlic for a quick version. Feel free to adjust the spice level to your liking!
Tortillas: I love flour tortillas for their soft texture, but corn tortillas are a great gluten-free option. If you use corn tortillas, just warm them slightly before rolling them to prevent breaking.
How Do You Make Sure Your Enchiladas Don’t Fall Apart?
Rolling enchiladas can sometimes be tricky! Here are steps to keep them intact:
- Warm your tortillas in the microwave for about 20-30 seconds to make them pliable and easier to roll without tearing.
- Don’t overstuff the tortillas! About 1/3 cup of filling per tortilla is a good guideline.
- Roll the tortilla tightly and place it seam side down in the baking dish to help it hold its shape.
This way, you’ll create beautiful enchiladas that stay together when serving!
Sweet Potato Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes (about 1 1/2 cups peeled and diced)
- 2 cups cooked chicken, shredded (rotisserie or poached)
- 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:
- 1 (10 oz) can red enchilada sauce (or homemade if preferred)
- 8 small flour or corn tortillas
- 1 1/2 cups shredded cheese (Cheddar, Monterey Jack, or a blend)
For Garnishing:
- Fresh cilantro, chopped
- 1 avocado, sliced
- Optional: sour cream or Greek yogurt for serving
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time and 25 minutes of baking time, for a total of around 55 minutes. Enjoy the process of preparing and assembling your delicious enchiladas!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that when your enchiladas are ready to bake, the oven is hot and ready.
2. Prepare the Sweet Potatoes:
Peel and dice your sweet potatoes into small cubes. Now, boil or steam them until they are tender, which should take about 10-12 minutes. Once done, drain them and lightly mash with a fork, keeping some texture for a cozy bite.
3. Cook the Onions and Garlic:
In a skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add in the minced garlic, cumin, chili powder, salt, and pepper, and cook for an additional minute, allowing the aromas to fill your kitchen.
4. Mix Everything Together:
In a large bowl, combine your mashed sweet potatoes, shredded chicken, and the sautéed onion and garlic mixture. Add half a cup of shredded cheese to the mix and stir everything together until well combined.
5. Prepare the Baking Dish:
Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish. This will prevent the enchiladas from sticking and add flavor.
6. Warm the Tortillas:
To make rolling easier, warm the tortillas slightly in the microwave for about 20-30 seconds. This will make them pliable and easier to handle.
7. Fill the Tortillas:
Take about 1/3 cup of the sweet potato and chicken mixture and place it in each tortilla. Then, roll the tortilla tightly and place it seam side down in the baking dish. Do this for all the tortillas until the filling is used up.
8. Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they’re nicely coated. Then, sprinkle the remaining shredded cheese on top to create a deliciously cheesy crust.
9. Bake the Enchiladas:
Place your baking dish in the preheated oven and bake uncovered for 20-25 minutes. You want the cheese to be melted, bubbly, and golden brown at the edges.
10. Garnish and Serve:
Once done, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with sliced avocado and chopped fresh cilantro for a fresh pop of color and flavor. Serve warm, with optional sour cream or Greek yogurt on the side.
Enjoy your comforting and delicious Sweet Potato Chicken Enchiladas!
Can I Use Different Proteins in This Recipe?
Absolutely! If you don’t have chicken on hand, you can use shredded turkey or even cooked beans for a vegetarian option. Just make sure to adjust the seasonings to your taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or oven. If reheating in the oven, cover with foil to prevent drying out.
Can I Freeze These Enchiladas?
Yes, you can! Assemble the enchiladas and freeze them before baking—just cover the dish tightly with foil. When ready to eat, bake from frozen, increasing the time by about 10-15 minutes.
What Can I Serve with Sweet Potato Chicken Enchiladas?
These enchiladas pair wonderfully with a side salad or some Mexican rice. You can also serve them with toppings like diced tomatoes, jalapeños, or additional avocado for more flavor!
