Go Back

Chicken & Sweet Potato Enchiladas

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 10 -12 large enchiladas


  • 1 large chicken breast cooked and shredded
  • 3 tablespoons homemade taco seasoning divided
  • 3 tablespoon olive oil separated
  • 2 cups sweet potatoes cut into small pieces
  • 1 cup sweet bell peppers chopped
  • 3-4 garlic cloves minced
  • 1 15.25 ounce can black beans, rinsed and drained
  • 1 cup mild salsa separated
  • 2 tablespoon lime juice about 1 lime
  • 1/4 cup cilantro chopped
  • salt and pepper to taste
  • 1 20 ounce can red enchilada sauce
  • 2 cups shredded cheddar cheese
  • 10-12 flour tortillas
  • garnish: cilantro sour cream, avocado


  • Preheat oven to 350 degrees F. Spray a 9x13 baking dish with non-stick cooking spray and set aside.
  • Add shredded chicken to a large bowl. Stir in 1 tablespoon taco seasoning with the chicken; set aside.
  • Add 2 tablespoons oil to a large skillet over medium-high heat. Once oil is hot, add sweet potato pieces. Cook until the sweet potatoes become tender, about 8 minutes.
  • Add the sweet bell peppers and the last tablespoon of oil. Sauté for an additional 3-4 minutes, then add the garlic, stirring together for additional 30 seconds. Add black beans and stir to combine.
  • In a large bowl, add the sweet potato mixture with salsa, 2 tablespoons taco seasoning and flavored shredded chicken. Stir to combine everything together.
  • Add the lime juice and cilantro. Season with salt and pepper, if needed.
  • Scoop 1 cup of red enchilada sauce on the bottom of the prepared baking dish; set aside until your ready to place enchiladas.
  • Scoop 1/4 - 1/2 cup (depending on how much filling you like) of chicken mixture into the center of a tortilla. Sprinkle with some cheese. Press the sides in, then roll the tortilla closed. (I like our enchiladas on the bigger side, so I roll in the sides. It will kind of look like a burrito.)
  • Place the enchilada seam-side down in the prepare baking dish. Repeat with remaining tortillas.
  • Pour 1 1/2 cups of remaining red enchilada sauce over the top of the enchiladas. Sprinkle with remaining cheese.
  • Bake for 15-20 minutes, until cheese is bubbly and melted.
  • Remove, garnish and enjoy!