These sweet potato chicken enchiladas are a tasty twist on a classic dish! They combine savory chicken with creamy sweet potatoes, all wrapped in warm tortillas.
They’re simple to make, and I love how the sweet potatoes add a little sweetness to each bite. Perfect for a cozy dinner! Plus, your friends will be impressed—win-win! 🎉
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish, offering a sweet and creamy texture. If you’re short on time, you can use canned sweet potatoes, but roasting fresh ones really brings out the flavor!
Chicken: Cooked shredded chicken helps round out the enchiladas. If you’re looking for a meat-free option, black beans or lentils can substitute nicely for protein.
Cheese: I love using a mix of shredded cheddar and crumbled queso fresco. If you want to lighten it up, you can skip the queso fresco or use a dairy-free cheese alternative.
Enchilada Sauce: Red enchilada sauce adds rich flavor. If you want more spice, you could also use green enchilada sauce or make your own with canned tomatoes and spices.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes is a simple but essential step that enhances their flavor and texture. Here’s how to do it right:
- Preheat your oven to 375°F (190°C) for even cooking.
- Coat the sweet potatoes in olive oil and spices to add flavor.
- Spread them in a single layer on a baking sheet to ensure they roast instead of steam.
- Keep an eye on them and stir halfway through for even browning, baking for about 20 minutes.
This technique gives the sweet potatoes a nice caramelization, which complements the other ingredients beautifully! Enjoy your cooking! 😊
Sweet Potato Chicken Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup crumbled queso fresco or feta cheese
- 1 1/2 cups enchilada sauce (red)
- 8-10 corn or flour tortillas
- 1/2 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 30 minutes to cook. You’ll spend some time roasting the sweet potatoes, mixing the filling, and assembling the enchiladas. The total time is about 45 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
Start by preheating your oven to 375°F (190°C). While that’s heating, lightly grease a baking dish to prevent sticking later on.
2. Roast the Sweet Potatoes:
In a large bowl, toss the sliced sweet potatoes with olive oil, cumin, chili powder, garlic powder, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast in the oven for about 20 minutes, until the sweet potatoes are tender but still hold their shape, giving them a nice caramelized flavor.
3. Make the Chicken Filling:
While the sweet potatoes are roasting, mix the shredded chicken with half of the enchilada sauce and a handful of shredded cheese in a separate mixing bowl. This will be your delicious filling for the enchiladas!
4. Assemble the Enchiladas:
Warm the tortillas slightly in the microwave for a few seconds to make them easier to roll. Spoon some of the chicken mixture onto each tortilla, roll them up tightly, and place them seam side down in the baking dish.
5. Add Sauce & Sweet Potatoes:
Once all the enchiladas are rolled and arranged, pour the remaining enchilada sauce evenly over them. Then, arrange the roasted sweet potato slices on top, overlapping them slightly for a lovely presentation.
6. Cheese It Up:
Sprinkle the crumbled queso fresco or feta cheese, along with the remaining shredded cheese, generously over the sweet potatoes. This will create a gooey cheesy topping!
7. Bake to Perfection:
Place the baking dish in the oven and bake uncovered for 20-25 minutes, until the cheese looks bubbly and slightly golden.
8. Garnish & Serve:
Once out of the oven, let it cool for a few minutes. Garnish the enchiladas with fresh cilantro, slices of avocado, and lime wedges for a zesty finish!
9. Enjoy!
Serve the enchiladas warm and squeeze lime juice over each serving for an extra burst of flavor. These sweet and savory enchiladas are sure to impress!
Enjoy this delicious meal with family and friends! 🌟
Can I Use Other Vegetables Instead of Sweet Potatoes?
Absolutely! You can substitute sweet potatoes with other veggies like zucchini, bell peppers, or mushrooms. Just make sure to roast them until they’re tender for the best flavor and texture.
What Can I Substitute for Queso Fresco?
If you can’t find queso fresco, crumbled feta or even ricotta can work well. For a dairy-free option, consider using a plant-based cheese that easily crumbles.
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or microwave individual portions for a quick meal.
Can I Freeze These Enchiladas?
Yes! You can freeze the assembled but unbaked enchiladas. Wrap them tightly in plastic wrap and then in aluminum foil. They’ll keep well in the freezer for up to 2 months. Just bake them straight from frozen, adding 10-15 extra minutes to the cooking time.
