Description
A delicious and healthy recipe combining sweet potatoes, chicken, and a medley of flavors in gluten-free enchiladas.
Ingredients
Scale
- 1 large sweet potato
- 1 Tablespoon extra virgin olive oil
- 2 chicken breasts (~1lb, cut into bite-sized pieces)
- 1 shallot or 1/2 onion (chopped)
- 1 Tablespoon taco seasoning
- 15 oz can black beans (drained and rinsed)
- 1 cup grape or cherry tomatoes (halved or quartered if large)
- 2 oz diced green chiles
- 6 gluten free corn tortillas (chopped)
- 1–1/4 cups gluten free red enchilada sauce
- 6 oz shredded Mexican Cheese Blend
Instructions
- Pierce sweet potato all over with a fork or sharp knife then microwave for 2 minutes. Flip then microwave for 2 more minutes. Keep flipping and cooking for 2 minutes per side until you can easily pierce into the center with a skewer. Set aside to cool.
- Once cool enough to handle, peel away skin from sweet potato then dice and set aside. Can be done a day ahead of time.
- Preheat broiler then heat extra virgin olive oil in a large, 12” skillet over medium-high heat. Add chicken and shallot or onion then season with taco seasoning and saute until cooked through.
- Turn heat down to medium then add cooked sweet potatoes, black beans, tomatoes, green chilis, enchilada sauce, and tortillas then fold and simmer until everything is heated through.
- Sprinkle with cheese then place under the broiler to melt.
- Scoop into bowls then serve.
Notes
- This can be prepared a day in advance for convenience.
- Feel free to add more spices or toppings like avocado or cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg