Chicken Enchilada Stuffed Sweet Potatoes Recipe

Picture this: you’re about to dive into a comfort food mash-up where the humble sweet potato meets the bold flavors of chicken enchilada, all baked to perfection and topped with creamy avocado and zesty lime. Hungry yet? Let’s get cooking!

Combining the natural sweetness of sweet potatoes with savory flavors is something I adore in my kitchen. Here is a makeshift recipe of sorts, where tender, cumin-spiced chicken pairs perfectly with creamy avocado and zesty enchilada sauce and all is tucked into the sweet, nutrient-rich, mineral-packed, hydrogen-bonding crazy structure of a baked sweet potato.

I put a toothsome sprinkle of fresh cilantro on top, and eat it.

Chicken Enchilada Stuffed Sweet Potatoes Recipe Ingredients

• Sweet Potatoes: High in fiber and vitamins, natural sweetness.
• Boneless, Skinless Chicken Breasts: Lean protein, low in fat.
• Avocado: Heart-healthy fats, creamy texture.
• Cheddar Cheese: Rich in calcium, adds savory flavor.
• Cilantro: Fresh taste, high in antioxidants.
• Enchilada Sauce: Spicy warmth, enhances depth.

Chicken Enchilada Stuffed Sweet Potatoes Recipe Ingredient Quantities

• 4 medium sweet potatoes, washed and scrubbed
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup enchilada sauce
• 1 cup shredded cheddar cheese
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced green onions
• 1 lime, cut into wedges
• Optional toppings: sour cream, salsa

How to Make this Chicken Enchilada Stuffed Sweet Potatoes Recipe

1. Set your oven to 400°F (200°C) to warm up. Grab each sweet potato and stab it with a fork several times. Using a tablespoon of olive oil, rub the sweet potatoes down and then put them on a baking sheet. Let them cook in the oven for 45-60 minutes.

2. As the sweet potatoes bake, a skillet containing the leftover tablespoon of olive oil is at medium heat. The chicken breasts are seasoned with cumin, paprika, garlic powder, onion powder, salt, and black pepper. Then the 1 tablespoon of olive oil was heated in a skillet (medium heat). The chicken breasts were seasoned with (the following): cumin, paprika, garlic powder, onion powder, salt, and black pepper.

3. Sauté the chicken breasts for approximately 6-7 minutes on every side in the skillet; they will be done once the internal temperature hits 165°F (75°C). Take them off the heat and allow them to rest undisturbed for a couple of minutes. Then, using two forks, shred them.

4. Coat the shredded chicken with the enchilada sauce by thoroughly mixing the two together. You want the chicken to be completely covered with this saucy goodness.

5. When the sweet potatoes have finished cooking, allow them to cool a bit. Make a lengthwise cut in each potato, and using a fork, gently fluff up the insides.

6. Distribute the chicken mixture fairly into each of the sweet potatoes, making sure to press it down evenly amid the fleshy inside of the sweet potato.

7. Scatter the shredded cheddar cheese across each sweet potato’s filling.

8. Place the sweet potatoes back in the oven for another 5-10 minutes (or until the cheese is melted and bubbly) after stuffing them.

9. Take it out of the oven and add to it some diced avocado, chopped cilantro, and sliced green onions.

10. Present the chicken enchilada stuffed sweet potatoes with lime wedges and the optional toppings of sour cream and salsa. Enjoy without delay.

Chicken Enchilada Stuffed Sweet Potatoes Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Fork
4. Tablespoon
5. Skillet
6. Tongs or spatula
7. Meat thermometer
8. Two forks (for shredding chicken)
9. Mixing bowl
10. Knife
11. Cutting board

FAQ

• Q: Can I use rotisserie chicken instead of cooking the chicken breasts?A: Yes, rotisserie chicken is a great shortcut. Just shred the cooked chicken and mix it up with the spices and the enchilada sauce.
• Q: What can I use as a substitute for enchilada sauce?A: For a comparable flavor, you can replace it with salsa or a mixture of tomato sauce with a bit of chili powder.
• Q: Are there vegetarian alternatives for this recipe?A: Yes, you can substitute the chicken for black beans or a mixture of beans and corn for a vegetarian version.
• Q: Can I prepare this dish in advance?A: Definitely. You can bake the sweet potatoes and prepare the chicken a day in advance. Put everything together, heat it up, and serve.
• Q: How do I ensure the sweet potatoes cook evenly?A: Pick sweet potatoes that are about the same size. Then, use a fork to poke them several times, ensuring they bake evenly.
• Q: Is there a way to make this dish spicier?To increase the heat, employ a zesty enchilada sauce or include diced jalapeños in the stuffing.
• Q: Can I omit the cheese for a dairy-free option?A: Yes, you can leave out the cheese or use a dairy-free alternative to make the dish work for anyone avoiding dairy.

Chicken Enchilada Stuffed Sweet Potatoes Recipe Substitutions and Variations

For the sweet potatoes: Swap out for medium russet potatoes and enjoy a whole new flavor and texture experience.
For the olive oil: Substitute with either avocado oil or canola oil.
For the boneless, skinless chicken breasts: Substitute with boneless, skinless chicken thighs or use rotisserie chicken for convenience.
For the enchilada sauce: Use mild red salsa or homemade enchilada sauce in its place.
For the cheddar cheese: Substitute with Monterrey Jack cheese or a Mexican cheese blend.

Pro Tips

1. Pre-bake Preparation For faster and more even cooking, pierce the sweet potatoes with a fork, then wrap them individually in aluminum foil. This helps in retaining moisture and can reduce cooking time.

2. Spice Customization Adjust the level of spice to your preference by adding a pinch of chili powder or cayenne pepper to the chicken seasoning mix for an extra kick.

3. Cheese Melting Tip For a creamier and more indulgent texture, mix a small amount of cream cheese or sour cream with the shredded cheddar before adding it to the stuffed sweet potatoes.

4. Chicken Efficiency To save time, use rotisserie chicken as a substitute. Simply shred it and mix with enchilada sauce and seasonings for an equally delicious filling.

5. Garnishing Flair Maximize flavor and presentation by adding a drizzle of lime juice over the avocados and cilantro right before serving. This not only enhances taste but also keeps the avocados from browning rapidly.