Chicken and Sweet Potato Enchiladas Recipe - The Cookie Rookie® (2024)

Chicken and Sweet Potato Enchiladas Recipe - The Cookie Rookie® (1)

By: Becky Hardin

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CHICKEN AND SWEET POTATO ENCHILADAS are a healthy and delicious way to enjoy Mexican night! We love these tasty sweet potato black bean enchiladas and make them on the regular. This Chicken and Sweet Potato recipe is filled with vegetables and all kinds of good stuff. They are definitely a new favorite! This is a great way to make Chicken Enchiladas!

Chicken and Sweet Potato Enchiladas Recipe - The Cookie Rookie® (2)

Table of Contents

Chicken and Sweet Potato Enchiladas

Chicken and Sweet Potato Enchiladas are a fun, fresh, and healthy way to indulge in Mexican cuisine!

These Chicken and Sweet Potato Enchiladas are SO good, and quite surprising. I’m used to the good ole’ chicken and cheese enchiladas covered in enchilada sauce. But this fresh, vegetable-rich version is giving them a run for their money. What’s not to love about chicken and sweet potato black bean enchiladas?

I have always loved sweet potatoes, and recently have really enjoyed cooking with them. In the past, I’ve made Twice Baked Sweet Potatoes, Baked Sweet Potato Chips, Sweet Potato Casserole, and even Loaded Sweet Potato Chips! They are such a versatile ingredient, tasting delicious whether savory or sweet. And now this chicken and sweet potato recipe is a new favorite!

I am absolutely LOVING these Chicken and Sweet Potato Enchiladas. Both Pat and I were shocked at just how good they are. They just have such a fresh taste. You guys know that I love easy and delicious meals, and these enchiladas fit the bill!

Try this Chicken and Sweet Potato Enchiladas recipe for a healthier Mexican night meal!

Chicken and Sweet Potato Enchiladas Recipe - The Cookie Rookie® (3)

Chicken and Sweet Potato Black Bean Enchiladas

I adapted this sweet potato black bean enchiladas recipe from the brilliant blog, Damn Delicious. I made a couple changes, like adding the chicken and corn and skipping the chiles, but otherwise, I followed her instructions. They are delicious indeed! I’m so glad I tried this recipe.

I love how the flavors of the sweet potatoes mix with the black beans, chicken, and salsa verde. YUM. Plus they’re stuffed with corn, onions, and topped with fresh avocado, tomatoes, and lots of sour cream. And did I mention the CHEESE? I’ve made many sweet potato recipes in my day, but this just might be my favorite now. I love making these chicken and sweet potato enchiladas for dinner!

Healthy Chicken and Sweet Potato Recipe

Healthy is a relative term if you ask me. But these chicken and sweet potato enchiladas are definitely a healthier alternative to traditional Mexican enchiladas. We’re stuffing these full of healthy, nutrient-rich ingredients, like sweet potatoes, black beans, and tons of veggies. Plus they’re baked and then topped with avocado and tomatoes.

Sure, there’s plenty of fat and calories in the cheese and sour cream, but those 2 ingredients are totally optional. The flavor is well worth it, but these chicken and sweet potato enchiladas would be just as good without the dairy.

Chicken and Sweet Potato Enchiladas Recipe - The Cookie Rookie® (4)

Chicken and Sweet Potato Enchiladas Recipe - The Cookie Rookie® (5)

Vegetarian Sweet Potato Black Bean Enchiladas

I made this sweet potato black bean enchiladas recipe with chicken to add some sustenance (and because I just love chicken!). But this could easily be made as a vegetarian recipe. With all of the vegetables, potatoes, and beans, these enchiladas would still be super hearty (and packed with protein) without the chicken.

To make vegetarian sweet potato black bean enchiladas, just follow the recipe below as is, but cut out the chicken. Easy as that! I might have to try that out soon.

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Easy Baked Chicken Recipes

Looking for more easy baked chicken recipes? Check out the full Baked Chicken Guide for 25 easy recipes you can make for dinner any night of the week!

These Chicken and Sweet Potato Enchiladas are soooo good. I hope you’ll try them out and let me know what you think! The fresh flavor of these veggie-stuffed sweet potato black bean enchiladas will have you feel healthy and satisfied and they are the perfect weeknight dinner!

See the recipe card below for details on these Chicken and Sweet Potato Black Beans Enchiladas recipe. Enjoy!

If you like this chicken and sweet potato recipe, try these other delicious Mexican dishes:

  • Salsa Verde Chicken Enchiladas
  • Enchilada Stuffed Chicken Skillet
  • Mexican Street Corn Salsa
  • Baked Chicken Tacos
  • Chicken Fajitas Recipe
  • Creamy Chicken Enchiladas

Recipe

Chicken and Sweet Potato Enchiladas

4.84 from 24 votes

Author: Becky Hardin

Prep: 20 minutes minutes

Cook: 20 minutes minutes

Total: 40 minutes minutes

Chicken and Sweet Potato Enchiladas Recipe - The Cookie Rookie® (7)

CHICKEN AND SWEET POTATO ENCHILADAS are a healthy and delicious way to enjoy Mexican night! We love these tasty sweet potato black bean enchiladas and make them on the regular. This Chicken and Sweet Potato recipe is filled with vegetables and all kinds of good stuff. They are definitely a new favorite!

Chicken and Sweet Potato Enchiladas Recipe - The Cookie Rookie® (8)

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Ingredients

  • 2 cups salsa verde
  • 2 cups shredded or cubed chicken cooked
  • 2 cooked sweet potatoes peeled and diced
  • 1 can yellow corn kernels drained and rinsed. (I used Green Giant Steam Crisp corn...it doesn't come in liquid so I could use 'as is'. it was really good!)
  • 1 cup canned black beans drained and rinsed
  • 1/2 cup diced red onion
  • 3 tablespoons chopped fresh cilantro leaves divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 2 cups mexican blend cheese divided
  • 12 6- inch flour or whole wheat tortillas warmed
  • 1 avocado halved, seeded, peeled and diced
  • 1/2 cup diced tomatoes
  • 2 tablespoons sour cream optional

Instructions

  • Preheat oven to 350 degreesF

  • Pour 1 cup salsa verde in the bottom of a 9x13 baking dish; set aside.

  • In a large bowl, combine cooked sweet potatoes, cooked chicken, black beans, corn, red onion, cilantro, spices, and salt and pepper, to taste.

  • To assemble enchiladas, lay tortilla on a flat surface and spoon 1/4 cup sweet potato mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish.

  • Repeat with remaining tortillas

  • Pour the remaining salsa over the enchiladas and top with desired amount of cheese.

  • Place into oven and bake until bubbly, about 20 minutes.

  • Garnish with avocado, more tomato, cilantro, and sour cream if desired.

  • Enjoy!

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Nutrition Information

Calories: 763kcal (38%) Carbohydrates: 98g (33%) Protein: 27g (54%) Fat: 28g (43%) Saturated Fat: 9g (56%) Cholesterol: 49mg (16%) Sodium: 1812mg (79%) Potassium: 778mg (22%) Fiber: 8g (33%) Sugar: 13g (14%) Vitamin A: 5345IU (107%) Vitamin C: 8.6mg (10%) Calcium: 385mg (39%) Iron: 6.6mg (37%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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Chicken and Sweet Potato Enchiladas Recipe - The Cookie Rookie® (2024)

FAQs

Do you put sauce on enchiladas before or after baking? ›

Easy Cheese Enchiladas Recipe

Happy to report it couldn't be easier. Step 1: Make 10 minute homemade red enchilada sauce using fridge and pantry staples. Step 2: Sprinkle shredded Mexican blend cheese into the centers of corn tortillas then roll and place inside a casserole dish. Step 3: Cover with red sauce then bake.

Should tortillas be fried before making enchiladas? ›

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

Should enchiladas be covered when baking? ›

Roll up tortillas; place seam sides down and widthwise in ungreased 13x9-inch (3-quart) glass baking dish. Spread with salsa; sprinkle with cheese. Bake uncovered 15 to 20 minutes or until hot.

Are enchiladas better with corn or flour tortillas? ›

Enchiladas are laden with sauce and fillings, and you need a tortilla that will hold up to all the moisture, so you should always opt for corn over flour.

Do I need to soften flour tortillas for enchiladas? ›

It's important to pre-cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas.

What can I use instead of enchilada sauce? ›

Tomato sauce is a good way to replace enchilada sauce if you're looking for a milder alternative. It's easy to take a pre-made tomato sauce and spice it and add other ingredients to get closer to a real enchilada sauce.

How do you make enchilada sauce taste better? ›

You might want to up the spices a bit. The sauce won't taste quite like the enchilada sauce you might buy at the store, but it will still be good! Change it up: The chili powder, cumin and garlic powder are essential here, but feel free to change up the other spices to suit your preferences.

How to cook real good enchiladas in the oven? ›

Grab a tray of our Creamy Poblano Chicken Enchiladas from your local Costco or other grocery store and remove the plastic. Transfer it to an oven-safe container or cook it right in the tray. Bake at 375 degrees for 27-29 minutes. When the enchiladas are done cooking, let rest for 2 minutes.

Can you pre make enchiladas or will they get soggy? ›

If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed.

Are yellow or white corn tortillas better for enchiladas? ›

Compared to its yellow counterpart, white corn tortillas tend to be softer with a more tender texture. They also have a higher moisture content, which makes them more pliable. These corn tortillas can be easily rolled and folded without cracking or breaking — ideal for enchiladas and flautas.

What sides are good with enchiladas? ›

What to Serve with Enchiladas: 10 Traditional Sides
  • Canned Goods. • 1 Refried beans.
  • Condiments. • 1 Chips and salsa. • 1 Guacamole.
  • Pasta & Grains. • 1 Rice.
  • Desserts. • 1 Mexican corn pudding.
  • Deli. • 1 Jicama with mango slaw. • 1 Mexican coleslaw. • 1 Mexican sweet potato salad. • 1 Pepper salad.
  • Other. • Elote.

How do you know when enchiladas are done baking? ›

I usually use two cups sauce for eight enchiladas. Bake until the sauce is bubbling and cheese is beginning to brown, about 20 to 25 minutes.

How do you keep corn tortillas soft for enchiladas? ›

Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.

How do you fix watery enchilada sauce? ›

The simplest would be to make a thin paste of 1 teaspoon of cornflour or corn starch and water, add it to the sauce, and simmer it for 3 minutes.

How do you reheat enchiladas so they aren't soggy? ›

An oven is the best way to reheat enchiladas. Both the tortilla and the filling will heat up nicely, and everything will retain its firmness and texture.

References

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