Enchilada Stuffed Sweet Potatoes
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Craving something hearty and flavorful? Try creamy chicken enchilada stuffed sweet potatoes! Juicy rotisserie chicken, green chiles, and jalapeños in a tangy sauce meet fluffy roasted sweet potatoes for the perfect sweet, spicy, and savory combo. Prep the filling ahead for an easy, crowd-pleasing dinner!
Ingredients:
This recipe is originally from The Pioneer Woman. Check out our Cooking & Recipes forum for your next meal idea!
Sweet, spicy, and oh-so-satisfying. Image Source: The Pioneer Woman
Ingredients:
- 6 medium sweet potatoes, scrubbed and dried
- 4 Tbsp. olive oil
- 2 tsp. kosher salt
- 2 garlic cloves, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 onion, chopped
- 2 Tbsp. all-purpose flour
- 1 c. chicken broth
- 1 1/2 c. shredded rotisserie chicken
- 1 (4-oz.) can diced green chiles
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/2 c. sour cream
- 1 lime, juiced, plus wedges for serving
- 1 c. shredded monterey jack cheese (about 4 oz.)
- Cilantro, for serving
- Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup. Prick the sweet potatoes a few times with a fork, then rub them with olive oil and a pinch of salt. Bake for about 45 minutes to 1 hour, or until they're tender and cooked through.
- While the sweet potatoes bake, heat a skillet over medium heat and add a little oil. Sauté the onion until softened, then stir in the garlic, black beans, corn, and diced green chiles. Add the enchilada sauce and shredded chicken, mixing until everything is well combined and heated through.
- Once the sweet potatoes are done, let them cool slightly, then carefully cut them open lengthwise without slicing all the way through. Use a fork to fluff up the flesh a bit.
- Spoon the enchilada filling into the sweet potatoes, packing it in generously. Sprinkle shredded cheese on top and return them to the oven for 5–10 minutes, or until the cheese is melted and bubbly.
- Serve the stuffed sweet potatoes warm with your favorite toppings like avocado slices, sour cream, cilantro, or a squeeze of lime. Enjoy!
This recipe is originally from The Pioneer Woman. Check out our Cooking & Recipes forum for your next meal idea!
