I love the added sweet potatoes to these enchiladas! Paired with the chicken & cheese, they make the filling “fuller” & make them seem cheesier than they really are ha!
Sweet Potato & Chicken Enchiladas
2 cups of simple shredded chicken
2 cups shredded cheddar cheese
2 whole sweet potatoes
1 tsp garlic powder
1 tsp onion powder
Salt & pepper
Tortillas
1 large can red enchilada sauce
Mozzarella to top
Serve with: avocado, sour cream, chopped onions & lime
Start by steaming, baking or microwaving the sweet potatoes whole until super soft. When sweet potatoes are cooked through, remove the skin & mash sweet potatoes in a bowl. Add in chicken, cheese & spices then mix together. Preheat oven to 350. Using a 1/2 cup measuring cup, scoop mixture into a tortilla & fold up. Place into a greased baking dish & repeat until mixture is done. Top with sauce & cheese and bake for 30 minutes (or until cheese is melted to your liking). Serve with avocado, sour cream, chopped onions & lime.
