Sweet Potato & Chicken Enchiladas
These sweet potato and chicken enchiladas are FIRE! I really had no idea how to make enchiladas when I thought this recipe. I am not going to lie, it took me awhile to make these but it ended up being so worth it. I had to use my resources to find out what tactics work best when making enchiladas. My two take aways are to 1. warm the tortillas up and 2. dip the tortillas in the enchilada sauce before stuffing them. The recipe made PLENTY making it great for family dinners, big parties, or leftovers for the week!
INGREDIENTS:
For the Enchiladas
1 pack of corn tortillas
Shredded chicken (I cheated by buying a rotisserie chicken at the store)
2 sweet potatoes
1 can of black beans
1 can of green enchilada sauce
Shredded Mexican cheese
Red onion
Cilantro
Lime
For the Sauce- Avocado Crema
1.5 avocado
16 oz sour cream
Lime juice (add in as needed)
5 cloves of roasted garlic
DIRECTIONS:
Preheat the oven to 350
On a skillet with olive oil- warm the tortillas individually. Plate and cover with a paper towel. This will prevent the tortilla from breaking when you begin making the enchiladas.
Bring the sweet potatoes to a boil. I recommend cutting the potatoes into 3’s or 4’s to cook faster. After about 15 minutes, stick a fork in the potatoes. If the potatoes are soft, drained the water and set aside. Once cool- remove the skin and cube the potatoes.
Prep your fillings for the enchiladas. I put my shredded chicken, beans, potatoes, and green enchilada sauce all in separate bowls.
Time to stuff the tortillas! Begin by dipping the full tortilla in the enchilada sauce. This will create maximum flavor.
Lay the wet tortilla flat on a cutting board and begin to add chicken, black beans, and potato. Once you have the fillings on top of the tortilla, roll carefully and place in baking dish.
Continue to create and add in more enchiladas to the baking dish. My baking tray ended with 2 rows of 9 enchiladas.
Add cheese on top and evenly pour the rest of the enchilada sauce into the dish.
Bake at 350 degrees for 30 minutes
While the enchiladas bake- make your sauce! In a blender or food processor, blend together all of the sauce ingredients. The more garlic, the better ;)
Once the enchilada finish baking- top with diced red onion, cilantro, and the avocado crema!
Enjoy your hard work! <3