Healthy Chicken Enchiladas Recipe

4.47 from 13 votes

This HEALTHY CHICKEN ENCHILADAS Recipe (Chicken & 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 Skinny Chicken and Sweet Potato recipe is filled with vegetables and all kinds of good stuff. They are definitely a new favorite!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 524kcal

Author: Becky Hardin

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!

Video

Notes

Originally posted as Sweet Potato Enchiladas with Chicken on The Cookie Rookie (our sister site)

Nutrition