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.

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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)

Serves8 enchiladas

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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!

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

Should flour tortillas be fried before making 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. As the tortillas brown a little, remove them to a plate.

How to make enchiladas crispier? ›

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.

How to make enchiladas with corn tortillas without breaking? ›

To make enchiladas, get some oil in a skillet or frying pan, get it hot (but not smoking hot), and heat the tortilla in the hot oil for a few seconds each side. Put the tortilla in a plate and remove the excess oil with a paper napkin. If you do this, when you roll the enchiladas the tortilla will not break.

What is the secret to good enchiladas? ›

Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

What is the best cheese to melt on enchiladas? ›

Use a shredded Mexican cheese blend for the best melting and flavor. A rustic cut blend of 4 cheese is the best all-around cheese for enchiladas. Look for one that includes Montery Jack, Cheddar, Asadero and Queso Quesadilla Cheese. Avoid using all cheddar as it can be too oily.

Should enchiladas be covered when baking? ›

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

How to keep flour tortillas from getting soggy when making enchiladas? ›

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

Do enchiladas taste better with corn or flour tortillas? ›

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

Do you put enchilada sauce before or after cooking? ›

After you fry the tortillas, dip both sides in your delicious sauce and cover the entire surface. Then stuff and roll.

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.

How to roll up corn tortillas for enchiladas? ›

Lay a tortilla out on a flat surface and place your filling at the center. Aim to put about 1/3 cup of filling in each tortilla. Pull one side of the tortilla over the filling and tuck it in, then roll the enchilada over on itself to create a narrow roll.

Do you fry flour tortillas? ›

Learn how to fry corn or flour tortillas into folded taco shells, chips, or flat tostadas. All you need is a little oil, a skillet, and this simple shallow-frying cooking technique. No deep fryer required, I promise!

Are you supposed to fry flour tortillas? ›

Simply flash frying tortillas in hot oil brings out their wheaty flavor and creates a mind-blowing light crispy, yet flexible, texture with airy bubbles throughout. When frying, the tortillas puff up like balloons, then deflate a little, creating flaky layers.

How do you soften tortillas for enchiladas without oil? ›

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.

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