These Sweet Potato Chicken Enchiladas are a tasty twist on a classic dish! Filled with tender chicken and creamy sweet potatoes, wrapped in soft tortillas, they are both healthy and filling.
Who knew enchiladas could be so bright and colorful? I love how the sweetness of the potatoes balances out the savory chicken. Plus, they are a hit at dinner—everyone always goes back for seconds!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish, adding natural sweetness and creaminess. If sweet potatoes are not available, you can use butternut squash or even regular potatoes, though the flavor will differ slightly.
Shredded Chicken: Cooked chicken breast works wonderfully, but you can also use rotisserie chicken for ease. If you’re vegetarian, black beans or lentils can make a great filling substitute!
Enchilada Sauce: I prefer a rich red sauce for its flavor, but you can use green sauce or even homemade sauce if you’re feeling adventurous. Adjust the spice level according to your preference!
Tortillas: While flour tortillas are soft and easy to roll, corn tortillas bring a delicious traditional flavor. If gluten-free is your goal, corn tortillas are the way to go!
Cheese: Cheddar gives a nice sharpness, but feel free to use Monterey Jack, Pepper Jack for spice, or a dairy-free cheese if you need a substitute.
How Do I Perfectly Cook Sweet Potatoes for Enchiladas?
Cooking sweet potatoes well is crucial for the filling’s texture and flavor. Here’s how to get them just right:
- Cut sweet potatoes into even-sized cubes for uniform cooking. The smaller the cubes, the quicker they cook!
- Boil them until fork-tender, about 10-12 minutes. Don’t overcook them; you want them soft but not mushy.
- Drain and mash them slightly. This will mix nicely with the chicken and spices but keep some chunks for texture.
Feeling a little pressed for time? You can also microwave the sweet potatoes. Just poke a few holes in them with a fork, cover with a wet paper towel, and microwave for 5-8 minutes until soft.
Sweet Potato Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes, peeled and diced
- 2 cups cooked chicken breast, shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
For the Enchiladas:
- 1 cup enchilada sauce (red)
- 8-10 small flour or corn tortillas
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
For Garnishing:
- Fresh cilantro, chopped
- 2 green onions, sliced
- ½ avocado, sliced
- Sour cream, for topping
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25-30 minutes to bake. Overall, you’ll need about 45 minutes, with just a few simple steps to create a delicious meal that’s sure to please!
Step-by-Step Instructions:
1. Preheat and Prepare Sweet Potatoes:
Start by preheating your oven to 375°F (190°C). While it’s warming up, place the diced sweet potatoes in a medium pot of boiling water. Cook them for about 10-12 minutes, or until they’re tender enough to pierce with a fork. Once done, drain them and mash them slightly, leaving some chunky bits for texture.
2. Cook the Aromatics:
In a skillet over medium heat, drizzle in the olive oil. Once hot, add the chopped onion and sauté until it’s translucent, which should take about 3-4 minutes. Then add the minced garlic and stir for an additional minute until fragrant.
3. Mix the Filling:
Now it’s time to bring it all together! Add the shredded chicken, your mashed sweet potatoes, ground cumin, chili powder, and a sprinkle of salt and pepper to the skillet. Stir well to combine, and let the mixture cook for a few more minutes just to warm everything through.
4. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking. Take a tortilla, warm it slightly if needed, and add a generous spoonful of your filling down the center. Roll it up tightly and place it seam-side down in the dish. Repeat this step until all the filling is used!
5. Top with Sauce and Cheese:
Once your enchiladas are all rolled up in the dish, pour the remaining enchilada sauce evenly over the top. Then sprinkle shredded cheese generously over everything, creating a delicious cheesy layer.
6. Bake and Garnish:
Place the dish in your preheated oven and bake for about 20-25 minutes, or until the cheese is beautifully melted and bubbly. When they’re done, take them out and let them cool for a few minutes. Garnish with sliced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro and green onions to finish off your enchiladas.
7. Serve and Enjoy:
Now, it’s time to dig in! Serve these warm Sweet Potato Chicken Enchiladas for a comforting meal that everyone will love. Enjoy the flavors and the compliments!
Can I Use Different Tortillas for This Recipe?
Absolutely! While flour tortillas make for a soft and easy roll, corn tortillas offer a great traditional flavor. If you’re looking for a gluten-free option, corn tortillas are the way to go.
Can I Substitute Sweet Potatoes?
Yes, you can! If sweet potatoes aren’t available, butternut squash or regular potatoes can be used as alternatives. Just keep in mind that the flavor will differ slightly, but it will still be delicious!
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
Can I Make This Recipe Vegetarian?
Definitely! To make it vegetarian, simply swap the chicken for black beans, lentils, or grilled veggies for a hearty alternative. The flavors will still shine through in this delicious dish!
