These yummy Sweet Potato Chicken Enchiladas combine tender chicken, creamy sweet potato, and savory spices, all wrapped in soft tortillas. They’re a delicious twist on classic enchiladas!
What’s not to love about a meal that’s both tasty and colorful? I always make a little extra so I can enjoy them for lunch the next day. Who doesn’t like a repeat of deliciousness? 😋
Key Ingredients & Substitutions
Sweet Potatoes: These provide a natural sweetness and creaminess. If you can’t find sweet potatoes, try using butternut squash. They cook similarly and bring a nice flavor.
Chicken: Shredded rotisserie chicken is a great time-saver. You can also use leftover baked chicken or even canned chicken in a pinch. If you’re looking for a vegetarian option, black beans work wonderfully!
Tortillas: I love using corn tortillas for their flavor, but flour tortillas add a nice softness. If gluten-free is your goal, corn tortillas are the way to go.
Cheese: Monterey Jack gives a nice melt, but Cheddar or Pepper Jack can add extra flavor. You can skip the cheese completely or use a non-dairy cheese for a dairy-free version.
How Can I Get My Sweet Potatoes Cooked Just Right?
Cooking sweet potatoes properly is essential for the filling. Here’s the key:
- Boil the diced sweet potatoes for about 10 minutes, just until they’re fork-tender. Don’t overcook, or they’ll become mushy.
- If you’re short on time, you can microwave them. Place diced sweet potatoes in a bowl with a splash of water. Cover and microwave for 5-7 minutes, checking for tenderness.
Perfectly cooked sweet potatoes will blend well with the spices and chicken, creating a delightful filling for your enchiladas!
Sweet Potato Chicken Enchiladas
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 pound cooked chicken breast, shredded
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 8-10 small flour or corn tortillas
- 2 cups enchilada sauce (red or green)
- 1 1/2 cups shredded Monterey Jack or Cheddar cheese
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 avocado, sliced for garnish
- Optional: sour cream or Greek yogurt for serving
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 25 minutes to bake, making a total of around 40 minutes. It’s perfect for a weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 375°F (190°C). This way, your oven will be ready when it’s time to bake the enchiladas.
2. Cook the Sweet Potatoes
In a pot, bring water to a boil and add the diced sweet potatoes. Cook them until they’re tender, about 10 minutes. Once done, drain the sweet potatoes and set them aside.
3. Prepare the Filling
In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, which will take about 3-4 minutes. Now, add the minced garlic and cook for about another minute until fragrant.
Next, stir in the shredded chicken, cooked sweet potatoes, cumin, chili powder, smoked paprika, salt, and pepper. Gently mix everything until heated through for around 2-3 minutes, then remove from heat. Stir in 1/4 cup of chopped cilantro for extra flavor.
4. Assemble the Enchiladas
Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking. Now, slightly warm the tortillas to make them flexible. Place some of the chicken and sweet potato mixture in each tortilla, roll them up tightly, and place them seam side down in the baking dish.
5. Bake
Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the shredded cheese on top. Bake in the preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and slightly golden.
6. Garnish and Serve
After baking, remove the dish from the oven. Garnish with remaining cilantro and sliced avocado. Serve warm, alongside sour cream or Greek yogurt if you like.
Enjoy your flavorful, comforting Sweet Potato Chicken Enchiladas! They’re sure to get everyone coming back for seconds!
Can I Use Different Ingredients for the Filling?
Absolutely! You can mix it up by adding black beans, corn, or other vegetables. If you’re looking for a vegetarian option, consider using lentils or quinoa instead of chicken.
How Can I Store Leftover Enchiladas?
Place any leftovers in an airtight container and store them in the fridge for up to 3 days. You can also freeze them for longer storage—just make sure to wrap them tightly!
Can I Make These Enchiladas Ahead of Time?
Yes! You can assemble the enchiladas and refrigerate them (covered) for up to 24 hours before baking. Just add a few extra minutes to the baking time since they will be cold from the fridge.
What Can I Serve with Sweet Potato Chicken Enchiladas?
These enchiladas pair wonderfully with a simple side salad, Mexican rice, or some chips and salsa. You could also serve them with guacamole or a refreshing corn salad!