Chicken & Sweet Potato Enchilada Skillet
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This skillet‑meal is a one‑pan wonder: tender chicken, roasted sweet potatoes, peppers, and corn coming together in enchilada sauce for a hearty, satisfying dinner. Perfect when you want something comforting but not complicated.
Ingredients (serves about 6):
Image source: EatingWell
Ingredients (serves about 6):
- Sweet potatoes, cubed (~1¼ lb)
- Shredded cooked chicken breast (~3½ cups)
- Red bell pepper, thinly sliced
- Poblano pepper, thinly sliced
- Pinto beans, rinsed
- Corn tortillas, cut into wedges
- Red enchilada sauce
- Pepper Jack cheese, shredded
- Olive oil
- Spices: cumin, garlic powder, smoked paprika, salt
- Optional garnishes: cilantro, radish, lime wedges, pickled red onion
- Preheat a large skillet with some oil. Add sweet potatoes, peppers and cook until softening.
- Stir in cooked chicken, beans, tortillas, spices and sauce; let everything heat through and meld.
- Add cheese on top, cover or finish under a lid/tightly pan‑put to melt.
- Season to taste, add garnishes like cilantro, lime, radish, or pickled onion. Serve hot.
