Description
Delicious and hearty sweet potato chicken enchiladas made with gluten-free ingredients and topped with melted cheese.
Ingredients
Scale
- 1 large sweet potato
- 1 Tablespoon extra virgin olive oil
- 2 chicken breasts (~1lb, cut into bite-sized pieces)
- 1 shallot or 1/2 onion (chopped)
- 1 Tablespoon taco seasoning
- 15 oz can black beans (drained and rinsed)
- 1 cup grape or cherry tomatoes (halved or quartered if large)
- 2 oz diced green chiles
- 6 gluten free corn tortillas (chopped)
- 1–1/4 cups gluten free red enchilada sauce
- 6 oz shredded Mexican Cheese Blend
Instructions
- Pierce sweet potato all over with a fork or sharp knife then microwave for 2 minutes.
- Flip then microwave for 2 more minutes. Keep flipping and cooking for 2 minutes per side until you can easily pierce into the center with a skewer.
- Set aside to cool. Once cool enough to handle, peel away skin from sweet potato then dice and set aside. Can be done a day ahead of time.
- Preheat broiler then heat extra virgin olive oil in a large, 12” skillet over medium-high heat.
- Add chicken and shallot or onion then season with taco seasoning and sauté until cooked through.
- Turn heat down to medium then add cooked sweet potatoes, black beans, tomatoes, green chilis, enchilada sauce, and tortillas then fold and simmer until everything is heated through.
- Sprinkle with cheese then place under the broiler to melt.
- Scoop into bowls then serve.
Notes
- This dish can be prepared in advance by cooking the sweet potato and storing it in the refrigerator.
- Use gluten-free tortillas to keep the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg