sweet potatoes and chicken mixed for a fresh, savory take on this favorite mexican dish

2 cups salsa verde
2 cups shredded or cubed chicken, cooked
2 cooked sweet potatoes, peeled and diced
1 can yellow corn kernels, drained and rinsed. (I used Green Giant Steam Crisp corn…it doesn’t come in liquid so I could use ‘as is’. it was really good!)
1 cup canned black beans, drained and rinsed
½ cup diced red onion
3 tablespoons chopped fresh cilantro leaves, divided
1 teaspoon chili powder
½ teaspoon garlic powder
salt and pepper to taste
2 cups mexican blend cheese, divided
12 6-inch flour or whole wheat tortillas, warmed
1 avocado, halved, seeded, peeled and diced
½ cup diced tomatoes
2 tablespoons sour cream (optional)

Preheat oven to 350 degreesF
Pour 1 cup salsa verde in the bottom of a 9×13 baking dish; set aside.
In a large bowl, combine cooked sweet potatoes, cooked chicken, black beans, corn, red onion, cilantro, spices, and salt and pepper, to taste.
To assemble enchiladas, lay tortilla on a flat surface and spoon ¼ cup sweet potato mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish.
Repeat with remaining tortillas
Pour the remaining salsa over the enchiladas and top with desired amount of cheese.
Place into oven and bake until bubbly, about 20 minutes.
Garnish with avocado, more tomato, cilantro, and sour cream if desired. Enjoy!

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