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!
1can 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!
1cupcanned black beans drained and rinsed
1/2cupdiced red onion
3tablespoonschopped fresh cilantro leaves divided
1teaspoonchili powder
1/2teaspoongarlic powder
salt and pepper to taste
2cupsmexican blend cheese divided
12 6-inchflour or whole wheat tortillas warmed
1avocado halvedseeded, peeled and diced
1/2cupdiced tomatoes
2tablespoonssour 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.