Sweet potato enchiladas

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 204.0
  • Total Fat: 8.0 g
  • Cholesterol: 43.3 mg
  • Sodium: 349.5 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 13.3 g

View full nutritional breakdown of Sweet potato enchiladas calories by ingredient
Submitted by:

Introduction

Delicious alternative to enchilada bakes made with tortillas! Thinly sliced sweet potatoes act as a tortilla replacement. Slice 2-2.5 sweet potatoes into thin disks and set aside. In a frying pan add one pad of butter and fry seasoned chicken thighs on both sides until browned. Seasoning suggestions: cumin, chilli powder, hot pepper flakes, salt, pepper, or favorite taco seasoning. - once browned, cover chicken with lid and simmer on medium low until fully cooked. - once cooled - chop chicken into cubes or slice thinly. - thinly slice peppers and onion - in a 13"x9" pan layer sweet potato slices to cover the entire bottom of pan. (No need to grease pan). - then cover that with a layer of your pepper, onions, chicken, and half of the cheese. -add another layer of the same - add any additional slices of sweet potato on top. -- in the frying pan -- Save the juice from the chicken and add spir cream and chicken broth. Reduce to by 1/2 and pour over. Serve with chopped fresh cilantro and salsa if preferred. Delicious alternative to enchilada bakes made with tortillas! Thinly sliced sweet potatoes act as a tortilla replacement. Slice 2-2.5 sweet potatoes into thin disks and set aside. In a frying pan add one pad of butter and fry seasoned chicken thighs on both sides until browned. Seasoning suggestions: cumin, chilli powder, hot pepper flakes, salt, pepper, or favorite taco seasoning. - once browned, cover chicken with lid and simmer on medium low until fully cooked. - once cooled - chop chicken into cubes or slice thinly. - thinly slice peppers and onion - in a 13"x9" pan layer sweet potato slices to cover the entire bottom of pan. (No need to grease pan). - then cover that with a layer of your pepper, onions, chicken, and half of the cheese. -add another layer of the same - add any additional slices of sweet potato on top. -- in the frying pan -- Save the juice from the chicken and add spir cream and chicken broth. Reduce to by 1/2 and pour over. Serve with chopped fresh cilantro and salsa if preferred.
Number of Servings: 6

Ingredients

    2.5 sweetpotato, 5" long Sweet potato
    6.0 oz Baked Chicken Thigh (bone in w/out skin)
    2.0 serving 1 Med. Green Bell Pepper
    1.0 cup, chopped Onions, raw
    1.0 cup (8 fl oz) Chicken Broth
    1.0 cup Kraft Shredded 2% Mexican Four Cheese blend
    3.0 tbsp Sour Cream
    1.0 tsp Cumin seed
    100.0 grams Cilantro, raw
    1.0 tsp Paprika
    1.0 pat (1" sq, 1/3" high) Butter, salted

Directions

Bake covered in tinfoil at 425 for 45 min and then uncover and bake for an additional 30 min.

Serving Size: Serves 6

Number of Servings: 6.0

Recipe submitted by SparkPeople user PRISCILLAPRIEBE.

TAGS:  Poultry |

Rate This Recipe