sweet potato and bean enchiladas with cheese and chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Green Chile Sauce1 C of broth1 T of cornstarch1/4 c of chopped roasted green chiles2-3 cloves of garlic, minced (use the jarred kind to save time)1 t cuminCombine above in a pan and cook until slightly thickened.For the filling:Bean filling:1 can of black or pinto beans3-4 cloves of garlic minced1 limeMix above in a bowl and set asideSweet Potato and chicken filling:2 C cooked sweet potatoes smashed (cook in microwave for 3-5 mins on each side)2 C cooked diced or shredded chicken breast2 T chopped roasted green chiles1/2 t cumin salt and pepper to tasteCombine above in a bowl and set aside.Warm 10 corn tortillas wrapped in a kitchen towel in the microwave for aprox 45 seconds.Put a small amount of sauce in the bottom of a casserole dish or baking pan. Take a tortilla and set it in the pan and place some of the sweet potato filling and some of the beans then roll it up and put it to the side. Repeat with remaining 9 tortillas. Pour the rest of the sauce over the top and top with 1/2-1 c of shredded cheddar or monterey jack cheese. Bake at 350 for 20 mins. Can top with cilantro if desired when serving.
Makes 6 servings of about 1 1/2 tortillas each.
Number of Servings: 6
Recipe submitted by SparkPeople user 42AMANDA4242.
Number of Servings: 6
Recipe submitted by SparkPeople user 42AMANDA4242.
Nutritional Info Amount Per Serving
- Calories: 352.4
- Total Fat: 8.8 g
- Cholesterol: 43.4 mg
- Sodium: 477.1 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 10.7 g
- Protein: 22.5 g
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