These Sweet Potato Chicken Enchiladas are a warm and cozy dish! Stuffed with tender chicken and sweet potatoes, each bite is packed with flavor.
Plus, the creamy sauce on top makes them extra delicious. I love to add a sprinkle of cheese before baking—who can resist melty goodness? 😋
Key Ingredients & Substitutions
Sweet Potatoes: These bring a natural sweetness and creaminess to the dish. If you’re in a hurry, you can use canned sweet potatoes or even butternut squash as a quick alternative.
Shredded Chicken: Store-bought rotisserie chicken is a great time-saver! For a vegetarian option, black beans or lentils work well here instead.
Cheese: I love a mix of sharp cheddar and Monterey Jack for the balance of flavors. If you’re dairy-free, you can use vegan cheese or nutritional yeast for added flavor.
Enchilada Sauce: A red enchilada sauce adds depth; you can substitute with green sauce for a different twist. Homemade sauce is also a nice touch if you have the time!
How Do I Make My Enchiladas Extra Creamy?
To ensure your enchiladas come out creamy and flavorful, it’s important to layer on enough sauce. You can even mix a bit of sour cream into the filling for extra richness. Here’s how to layer them:
- Start with a thin layer of sauce in your baking dish to prevent sticking.
- Then roll each tortilla tightly to keep the filling inside.
- Cover the rolled enchiladas with sauce and top with cheese before baking. This keeps everything moist and helps the cheese melt beautifully.
Remember, the longer you bake, the thicker and creamier the sauce will become!
How to Make Sweet Potato Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes, peeled and diced
- 2 cups cooked shredded chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
For the Cheese:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For Assembly:
- 1 can (10 oz) red enchilada sauce
- 8-10 small corn or flour tortillas
- 1 tablespoon olive oil
For Toppings:
- Fresh cilantro, chopped for garnish
- 1 avocado, sliced
- 1 medium tomato, diced
How Much Time Will You Need?
This recipe takes about 40 minutes in total: 10 minutes for prep and 25-30 minutes for baking. It’s a quick and satisfying meal you’ll love to share with family or friends!
Step-by-Step Instructions:
1. Prepare and Cook the Sweet Potatoes:
First, preheat your oven to 375°F (190°C). In a medium pot, boil or steam the diced sweet potatoes until tender, about 10-12 minutes. Once they are soft, drain the potatoes and set them aside.
2. Sauté the Vegetables:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and sauté until they become translucent, approximately 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant. This will make your kitchen smell amazing!
3. Combine the Filling:
In a large bowl, combine the cooked sweet potatoes, shredded chicken, sautéed onions and garlic, ground cumin, chili powder, and add salt and pepper to taste. Mix everything together until well combined.
4. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce over the bottom of a baking dish. This prevents sticking and keeps everything moist. Warm the tortillas slightly so they’re more pliable—either in the microwave or on a skillet. Then, spoon the sweet potato and chicken filling evenly onto each tortilla, roll them up tight, and place them seam side down into the baking dish.
5. Add the Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well covered. Finally, sprinkle the shredded cheddar and Monterey Jack cheese over the top, making it nice and cheesy!
6. Bake the Enchiladas:
Bake uncovered for about 20-25 minutes until the cheese is melted and bubbly. Your enchiladas will look golden and delicious!
7. Serve and Enjoy:
Once baked, remove from the oven and garnish with fresh chopped cilantro, diced tomatoes, and sliced avocado. Serve warm, and enjoy your comforting Sweet Potato Chicken Enchiladas!
Can I Use Leftover Sweet Potatoes?
Absolutely! If you have leftover sweet potatoes, simply mash them up and mix them with the shredded chicken and spices. This will save you time and add extra flavor to your enchiladas.
What Can I Substitute for Chicken?
If you’re looking for a vegetarian option, try using black beans, lentils, or even roasted vegetables like zucchini or bell peppers. They will add a great texture and flavor to your enchiladas.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or microwave until hot.
Can I Freeze These Enchiladas?
Yes, you can freeze them! Assemble the enchiladas but do not bake them. Wrap tightly in foil and plastic wrap, then store in the freezer for up to 3 months. When ready to eat, bake from frozen for about 45-50 minutes at 375°F (190°C).