Chicken and Sweet Potato Enchiladas – Comforting, Flavorful, and Weeknight-Friendly
This is the kind of dinner that makes everyone happy: cozy, colorful, and full of flavor without a lot of fuss. Chicken and sweet potato enchiladas bring a little sweetness, a gentle kick, and plenty of melty cheese together under one saucy blanket. The roasted sweet potatoes add body and a hint of caramelized flavor, while the chicken keeps it hearty and satisfying.
It’s a great way to use rotisserie chicken, and it works well for meal prep or casual gatherings. You’ll get restaurant-level flavor with simple, reliable steps you can pull off on a weeknight.
Chicken and Sweet Potato Enchiladas - Comforting, Flavorful, and Weeknight-Friendly
Ingredients
Method
- Heat the oven. Set to 400°F (205°C). Lightly grease a 9x13-inch baking dish.
- Roast the sweet potatoes. Toss the diced sweet potato with 1–2 tablespoons oil, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, salt, and pepper. Spread on a sheet pan and roast 18–22 minutes, tossing once, until tender and lightly browned.
- Sauté the aromatics. In a skillet over medium heat, add a little oil and cook the onion 4–5 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
- Build the filling. Add the shredded chicken to the skillet along with the roasted sweet potatoes. Stir in 1/2 cup enchilada sauce to moisten. Taste and season with salt, pepper, and more chili powder if you like heat. If using beans, corn, or green chiles, fold them in now.
- Warm the tortillas. To prevent cracking, toast each tortilla briefly in a dry skillet, or wrap them in a damp paper towel and microwave 30–45 seconds until pliable.
- Assemble the enchiladas. Spread 1/2 cup enchilada sauce over the bottom of the baking dish. Place a warm tortilla on your work surface, spoon in 1/3–1/2 cup filling, add a sprinkle of cheese, roll it up, and place seam-side down in the dish. Repeat with the remaining tortillas.
- Top and bake. Pour the remaining sauce evenly over the rolled tortillas and scatter the rest of the cheese over the top. Bake at 375°F (190°C) for 18–22 minutes, until the cheese is melted and bubbly and the edges are slightly crisp.
- Finish and serve. Let rest 5 minutes. Top with chopped cilantro, a squeeze of lime, and any extras like avocado or jalapeños. Serve warm.
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Get Your Program TodayWhy This Recipe Works
Roasting the sweet potatoes first deepens their flavor and keeps them from turning mushy. Using cooked chicken shortens the total time, and it pairs naturally with the spicy-tangy enchilada sauce.
Lightly toasting the tortillas makes them flexible and less likely to tear. A blend of cheese melts smoothly, giving you that stretchy, creamy finish. Fresh toppings like cilantro, avocado, and lime add brightness so the dish never feels heavy.
Shopping List
- Cooked chicken (about 3 cups shredded; rotisserie works great)
- Sweet potatoes (2 medium, peeled and diced)
- Yellow onion (1 small, diced)
- Garlic (2–3 cloves, minced)
- Enchilada sauce (about 2 cups; red or mild red)
- Tortillas (10–12 corn or flour, 6-inch)
- Shredded cheese (2 cups; cheddar, Monterey Jack, or a blend)
- Olive oil (or neutral oil)
- Ground cumin
- Chili powder
- Smoked paprika (optional, but great)
- Salt and black pepper
- Fresh cilantro (for topping)
- Lime (for serving)
- Optional add-ins: canned black beans (drained), corn kernels, diced green chiles, sliced jalapeños, avocado, sour cream or Greek yogurt
How to Make It
- Heat the oven. Set to 400°F (205°C).
Lightly grease a 9×13-inch baking dish.
- Roast the sweet potatoes. Toss the diced sweet potato with 1–2 tablespoons oil, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, salt, and pepper. Spread on a sheet pan and roast 18–22 minutes, tossing once, until tender and lightly browned.
- Sauté the aromatics. In a skillet over medium heat, add a little oil and cook the onion 4–5 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
- Build the filling. Add the shredded chicken to the skillet along with the roasted sweet potatoes.
Stir in 1/2 cup enchilada sauce to moisten. Taste and season with salt, pepper, and more chili powder if you like heat. If using beans, corn, or green chiles, fold them in now.
- Warm the tortillas. To prevent cracking, toast each tortilla briefly in a dry skillet, or wrap them in a damp paper towel and microwave 30–45 seconds until pliable.
- Assemble the enchiladas. Spread 1/2 cup enchilada sauce over the bottom of the baking dish.
Place a warm tortilla on your work surface, spoon in 1/3–1/2 cup filling, add a sprinkle of cheese, roll it up, and place seam-side down in the dish. Repeat with the remaining tortillas.
- Top and bake. Pour the remaining sauce evenly over the rolled tortillas and scatter the rest of the cheese over the top. Bake at 375°F (190°C) for 18–22 minutes, until the cheese is melted and bubbly and the edges are slightly crisp.
- Finish and serve. Let rest 5 minutes.
Top with chopped cilantro, a squeeze of lime, and any extras like avocado or jalapeños. Serve warm.
Keeping It Fresh
To store leftovers, let the enchiladas cool, then cover tightly and refrigerate for up to 4 days. Reheat in the oven at 325°F (165°C) until warmed through, or microwave individual portions.
For freezing, assemble in a freezer-safe dish, skip the fresh toppings, and wrap tightly. Freeze up to 2 months. When ready to eat, thaw overnight in the fridge, then bake covered at 350°F (175°C) until hot.
Add fresh toppings after reheating for the best texture.
Why This is Good for You
Sweet potatoes bring fiber, vitamin A, and natural sweetness that balances the savory sauce. Chicken provides lean protein to keep you full and satisfied. Using corn tortillas keeps things gluten-friendly for those who need it, and you can adjust the cheese or swap in Greek yogurt on top for a lighter finish.
Add black beans or corn for extra fiber and plant-based nutrients. The mix of textures and colors means you’re eating a balanced, nourishing meal that still tastes like comfort food.
Pitfalls to Watch Out For
- Tortillas tearing: Warm them first. If using corn tortillas, a quick toast in a skillet makes a big difference.
- Watery enchiladas: Don’t over-saturate the filling with sauce.
A little in the filling is great, but most should go on top.
- Undercooked sweet potatoes: Roast until tender before assembling. If they’re still firm, they won’t soften much in the oven.
- Dry results: Make sure there’s enough sauce over the top to keep everything moist during baking.
- Overcrowding the pan: Pack enchiladas snugly, but don’t stack them. One layer bakes more evenly.
Variations You Can Try
- Green enchiladas: Swap red sauce for salsa verde and add a little cumin and lime zest to the filling.
- Chipotle twist: Stir in chopped chipotle peppers in adobo for smoky heat.
- Vegetarian: Replace chicken with black beans, sautéed mushrooms, or a mix of beans and quinoa.
- Cheese blend: Try pepper jack with cheddar for a creamy, spicy finish.
- Tortilla swap: Use flour tortillas for a softer, burrito-like texture, or almond flour tortillas to keep it grain-free.
- Add greens: Fold in sautéed spinach or kale for more color and nutrients.
- Breakfast version: Use scrambled eggs and sweet potatoes as the filling, then top with salsa and cheese.
FAQ
Can I cook the chicken from scratch instead of using rotisserie?
Yes.
Poach 2 large chicken breasts in salted water or broth for 12–15 minutes until cooked through, then shred. You can also roast or pan-sear them. Season with salt, pepper, cumin, and chili powder for more flavor.
Are corn or flour tortillas better?
Both work.
Corn tortillas bring classic flavor and hold up well if warmed properly. Flour tortillas are softer and easier to roll, but they can be a bit heavier. Choose based on your texture preference.
How spicy is this recipe?
It’s mild to medium, depending on your sauce.
For less heat, use mild red sauce and skip jalapeños. For more heat, add chipotle, extra chili powder, or hot sauce.
Can I make it ahead?
Yes. Assemble the enchiladas without baking, cover, and refrigerate up to 24 hours.
Bake when ready, adding 5–10 extra minutes if the dish is cold. Add fresh toppings after baking.
What should I serve with these enchiladas?
Try a simple side salad with lime vinaigrette, cilantro-lime rice, or seasoned black beans. Sliced avocado and extra lime wedges make it feel complete.
How do I keep the bottom from getting soggy?
Use just enough sauce to coat the bottom, not a deep pool.
Don’t overfill the tortillas with wet ingredients, and avoid watery add-ins that aren’t drained well.
Can I make this dairy-free?
Yes. Use a dairy-free cheese that melts well, or skip the cheese and add a drizzle of cashew crema on top after baking. Check that your sauce is dairy-free too.
In Conclusion
Chicken and sweet potato enchiladas hit that sweet spot of hearty, colorful, and easy to master.
With roasted sweet potatoes, shredded chicken, and plenty of sauce and cheese, they come together with familiar pantry staples. Warm tortillas, a few smart steps, and bright toppings bring it all home. Keep this recipe in your weeknight rotation, and tweak the spice and add-ins to match your mood.
It’s reliable comfort with a fresh, wholesome edge.
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