These Sweet Potato Chicken Enchiladas are a tasty twist on a classic dish! With tender chicken and creamy sweet potatoes wrapped in soft tortillas, they bring a delightful flavor to your meal.
Plus, who doesn’t love a colorful plate? The orange sweet potatoes peek through, making it fun to eat! I love serving them with fresh salsa on top for that extra zing! 🌶️
Key Ingredients & Substitutions
Sweet Potatoes: These are the stars of the dish! Their sweetness balances the savory chicken. If you want, you can swap them for butternut squash or even regular potatoes, though the flavor will change.
Chicken: Cooked, shredded chicken provides protein and texture. You can use rotisserie chicken for ease, or swap it with shredded beef or beans for a vegetarian option.
Enchilada Sauce: I love using homemade or store-bought red sauce, but green sauce can add a nice kick. If you’re feeling adventurous, try salsa verde for a zesty twist!
Cheese: A Mexican blend is great for flavor. However, any melting cheese like cheddar or Monterey Jack can be used. For a dairy-free option, try vegan cheese that melts.
Onion and Garlic: These add depth. For a milder flavor, you can use shallots instead of onions, or skip the garlic if you’re not a fan.
How Do You Layer Enchiladas for Even Cooking?
Layering is crucial for the perfect enchiladas! Here’s how to do it right:
- Start with a base of enchilada sauce to prevent sticking.
- Arrange thin sweet potato slices carefully. This helps them cook evenly.
- Add your chicken mixture next, spreading it out evenly to avoid clumping.
- Drizzle more sauce and sprinkle a bit of cheese to keep everything moist and tasty.
- Repeat the layers! You can make two or three layers depending on your dish size, finishing with cheese on top.
This method not only ensures that each bite is delicious, but also helps the sweet potatoes cook through perfectly. Enjoy making your enchiladas! 🍽️
Delicious Sweet Potato Chicken Enchiladas
Ingredients You’ll Need:
Main Ingredients:
- 2 large sweet potatoes, peeled and thinly sliced
- 2 cups cooked, shredded chicken breast
- 1 ½ cups enchilada sauce (red or green)
- 1 ½ cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
Aromatics and Spices:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
For Cooking:
- 1 tbsp olive oil
For Garnish:
- 1 avocado, sliced
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
How Much Time Will You Need?
This dish takes about 20 minutes of prep time and around 45 minutes of baking time, for a total of approximately 1 hour and 5 minutes. Just enough time for the flavors to meld beautifully while keeping the sweet potatoes tender!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s all set when you’re ready to bake!
2. Sauté the Onions and Garlic:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until they’re soft and fragrant—this usually takes about 3-5 minutes. It’s the perfect base for your chicken!
3. Prepare the Chicken Mixture:
Add the shredded chicken to the skillet along with cumin, chili powder, salt, and pepper. Stir everything together and let it warm for about 5 minutes. This will infuse all those wonderful flavors.
4. Start Assembling the Enchiladas:
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. This prevents the sweet potatoes from sticking!
5. Layer with Sweet Potatoes:
Arrange a layer of thin sweet potato slices over the sauce. Try to cover the bottom evenly so every bite has that delicious sweet potato flavor.
6. Add Chicken Mixture:
Spoon half of the chicken mixture evenly over the sweet potatoes. It’s okay if it’s not perfect—no one will mind!
7. Sauce and Cheese:
Pour a bit of enchilada sauce over the layer, followed by a sprinkle of cheese. This layering creates that gooey goodness we love!
8. Repeat the Layers:
Repeat with another layer of sweet potato slices, the remaining chicken, some sauce, and more cheese. Make sure to end with a generous layer of cheese on top!
9. Bake:
Cover the dish with foil and pop it in the oven for 30 minutes. This helps steam the sweet potatoes, ensuring they’re tender!
10. Uncover and Brown the Cheese:
After 30 minutes, remove the foil and continue baking for another 10-15 minutes. You want that cheese to be bubbling and golden brown!
11. Rest Before Serving:
Once done, remove it from the oven and let it rest for about 5 minutes. This helps everything settle so it’s easier to portion out.
12. Garnish and Serve:
Top your enchiladas with dollops of sour cream, slices of fresh avocado, and a sprinkle of chopped cilantro. It adds a beautiful touch!
Now sit back and enjoy your hearty, flavorful Sweet Potato Chicken Enchiladas! They make a delicious meal any day—and they look gorgeous too! 🌟
Can I Use Other Vegetables Instead of Sweet Potatoes?
Absolutely! You can substitute sweet potatoes with butternut squash, zucchini, or even a mix of peppers for a different flavor and texture. Just ensure they are sliced thinly for even cooking!
How to Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15 minutes until warmed through. You can also microwave them, but the oven helps keep them crispy.
Can I Make This Recipe Vegetarian?
Yes, you can! Simply omit the chicken and add black beans or lentils for protein. You can also add more veggies like corn, spinach, or mushrooms to keep it hearty and satisfying.
What’s the Best Way to Serve these Enchiladas?
These enchiladas are wonderful when served with a fresh side salad, some rice, or a side of beans. Don’t forget the avocado slices and sour cream on top for extra creaminess!