Sweet Potato Chicken Enchiladas
Packed with shredded chicken, roasted sweet potatoes and black beans + a homemade enchilada sauce that is EASY to make with a few pantry staples, healthy enchiladas have never been easier. Whip up a batch for mea prep for the week, or serve a crowd.
- Prep time
- 45 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb. boneless (skinless chicken breast, shredded)
- 1/2 tablespoon olive oil
- salt (to taste)
- 2 large sweet potato (cubed)
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- salt (to taste)
- 15 oz. canned tomato sauce
- 1/3 cup water
- 1.5 tablespoons chili powder
- 1/2 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon Franks hot sauce (or more, to taste)
- 1/8 teaspoon salt
- 6-8 large whole grain tortillas
- 15 oz. canned of refried black beans
- 1/2 cup shredded cheddar cheese
- 1 lime
- 1 large avocado (sliced (for toppings))
- fresh cilantro (chopped (for toppings))
Instructions
- 1
Chicken and Sweet Potatoes*
- 2
Preheat oven to 350ºF and prepare two baking sheets by spraying them with nonstick cooking spray.
- 3
Place sweet potatoes on one baking sheet and drizzle with olive oil, garlic powder, cumin, and salt. Toss and set aside.
- 4
Next, drizzle chicken breasts with olive oil and season with salt and pepper. Place on the remaining baking sheet.
- 5
Place both baking sheets in to the oven and bake for around 20-25 minutes.
- 6
Remove from oven and let cool for 5 minutes. When chicken is cool, use 2 forks to shred and set aside.
- 7
Enchilada Sauce
- 8
While chicken and sweet potatoes are roasting, add all ingredients for enchilada sauce to a sauce pan and cook over high heat. Bring to a boil.
- 9
Reduce to low heat and let sauce simmer for 10 minutes.
- 10
Enchiladas
- 11
Prepare a 9x13-inch casserole dish by pouring half of the enchilada sauce into the bottom of the casserole dish.
- 12
Next, make your enchiladas by spreading two tablespoons of refried beans evenly onto a whole wheat tortilla. Then add about 1/4 cup roasted sweet potatoes and 1/4 cup shredded chicken. Fold the ends of the tortilla and roll the enchilada up tight. Place in the casserole dish. Repeat until you've made eight enchiladas.
- 13
Pour the remainder of enchilada sauce over enchiladas and spread evenly.
- 14
Bake for 10 minutes. Remove and sprinkle on cheese. Bake for an additional 10 more minutes.
- 15
Remove from oven, garnish with a squeeze of lime, fresh cilantro and sliced avocado and enjoy!