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Chicken and Sweet Potato Enchiladas - Comforting, Flavorful, and Weeknight-Friendly

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Heat the oven. Set to 400°F (205°C). Lightly grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Finish and serve. Let rest 5 minutes. Top with chopped cilantro, a squeeze of lime, and any extras like avocado or jalapeños. Serve warm.