These healthy chicken enchiladas are filled with sweet potatoes, black beans, and corn, making a fun, fresh, and healthy way to indulge in Mexican cuisine.
Pour 1 cup salsa verde in the bottom of a 9x13 baking dish, and set aside.
2 cups salsa verde
In a large bowl, combine cooked sweet potatoes, cooked chicken, black beans, corn, red onion, cilantro, spices, and salt and pepper, to taste.
2 cups chicken, 2 sweet potatoes, 1 yellow corn kernels, 1 cup black beans, 1/2 cup red onion, 3 tablespoons fresh cilantro, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, salt and pepper
To assemble enchiladas, lay tortilla on a flat surface and spoon 1/4 cup sweet potato mixture in the center, then sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish.
2 cups mexican blend cheese, 12 6-inch tortillas
Repeat enchilada assembly with remaining tortillas and filling.
Pour the remaining salsa over the assembled 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.
1 avocado, 1/2 cup diced tomatoes, 2 tablespoons sour cream
Enjoy!
Video
Notes
Originally posted as Sweet Potato Enchiladas with Chicken on The Cookie Rookie (our sister site)Storage: Store enchiladas in airtight containers in the refrigerator for 3 days. Freeze up to 3 months.