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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken and Sweet Potato Enchiladas Recipe

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This recipe for Chicken and Sweet Potato Enchiladas is from Peterson Girls' Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. salsa verde
2 c. shredded chicken, cooked
2 sweet potatoes, diced and cooked
1 can corn
1 c. canned black beans, drained and rinsed
1/2 c. red onion, diced
3 tbsp chopped fresh cilantro
1 tsp chili powder
1/2 tsp garlic powder
salt and pepper to taste
2 c. mexican blend cheese divided
12 6- inch tortillas
tomatoes
avocado
sour cream
Directions:
Directions:
Preheat oven to 350º
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, tomato, cilantro, and sour cream.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40

 

 

 

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