Enjoy these colorful Sweet Potato Chicken Enchiladas, a tasty way to have dinner! With sweet potatoes, juicy chicken, and a zesty sauce, they’re both delicious and filling.
They’re easy to make, and I love how the sweetness of the potatoes pairs perfectly with the spices. Plus, you can add cheese on top for an extra yum! Who could resist that? 😋
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the show! They add a natural sweetness and creaminess to your enchiladas. If you’re looking for a substitution, you could use butternut squash or regular potatoes, but the flavor will differ slightly.
Chicken: I love using shredded rotisserie chicken for convenience. It saves time and still tastes great. If you’re vegetarian, try black beans or lentils as a meat substitute—both will give you that hearty feel.
Tortillas: Flour tortillas are soft and chewy; however, corn tortillas are gluten-free and have a nice texture. If gluten is a concern, go for corn tortillas, but be sure to warm them to avoid cracking.
Cheese: A blend of cheddar and mozzarella provides the perfect gooeyness and flavor. Feel free to replace it with a dairy-free cheese or leave it out entirely for a lighter dish!
How Do You Get the Perfectly Soft Tortillas for Enchiladas?
Warming your tortillas is key for great enchiladas! There’s nothing worse than a dry, cracking tortilla. Here’s how to do it:
- Wrap your tortillas in a damp paper towel and microwave for 15-20 seconds.
- Alternatively, heat them in a skillet over medium heat for about 30 seconds on each side.
- Keep them covered with a clean cloth while you prepare the filling, so they stay warm and pliable.
This way, your enchiladas will roll up easily without breaking, giving you a beautiful presentation! Enjoy making this dish, it’s a crowd-pleaser every time! 🌮
Sweet Potato Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 2 cups cooked chicken breast, shredded
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
For Assembling:
- 1 cup shredded cheese (cheddar and mozzarella blend)
- 8 flour or corn tortillas
- 1 can (10 oz) enchilada sauce (red)
For Garnishing:
- Fresh cilantro, chopped
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 25 minutes to cook, totaling about 40 minutes from start to finish. It’s quick enough for a weeknight dinner, but special enough for gatherings, too!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s ready when you’re done assembling your enchiladas!
2. Prepare the Sweet Potatoes:
In a large skillet, heat the olive oil over medium heat. Add in the diced sweet potatoes and sauté them for about 10-12 minutes. You want them to be soft and slightly browned. Once done, take them out of the skillet and set them aside.
3. Sauté the Onions and Garlic:
In the same skillet, toss in the diced onion and minced garlic. Sauté these until the onions become translucent and fragrant, which should take about 3-4 minutes.
4. Combine Ingredients:
Now, return the cooked sweet potatoes to the skillet and add the shredded chicken, ground cumin, chili powder, and season with salt and pepper. Stir everything together for about 2 minutes to warm it through.
5. Assemble the Enchiladas:
Spread about 1/3 cup of enchilada sauce evenly across the bottom of a baking dish. Warm the tortillas slightly in a microwave or in a skillet—this will make them easier to roll. Spoon a generous amount of the filling onto each tortilla, sprinkle with some shredded cheese, then roll them up tightly and place them seam-side down in the baking dish.
6. Add Sauce and Cheese:
Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re all covered. Then sprinkle the remaining shredded cheese over the top to allow for a wonderfully melted, cheesy finish!
7. Bake:
Put your dish in the oven and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. You’ll love the smell wafting through your kitchen!
8. Garnish and Serve:
Once done, take the dish out of the oven and let it cool slightly. Top with fresh avocado slices, halved cherry tomatoes, and chopped cilantro for a fresh, vibrant touch. Serve warm and enjoy every bite!
These Sweet Potato Chicken Enchiladas are nourishing and flavorful, making them a delightful meal for any occasion! 🌯💖
Can I Use Different Proteins in This Recipe?
Absolutely! While the recipe calls for shredded chicken, feel free to use turkey, shredded beef, or even a plant-based protein like lentils or black beans for a vegetarian option!
Can I Prepare the Enchiladas Ahead of Time?
Yes, you can! Assemble the enchiladas and cover them tightly with plastic wrap or foil. Refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they go into the oven cold.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or bake in the oven at 350°F (175°C) until heated through.
Can I Freeze These Enchiladas?
Definitely! Unbaked enchiladas can be frozen for up to 2-3 months. Just assemble them without baking, cover well, and pop them in the freezer. When you’re ready to eat them, bake from frozen, adding about 10-15 minutes to the cooking time.
