Chicken Sweet Potato Enchiladas

Contributed by Katherine Ford MSc RD

Ingredients

• 1 large sweet potato, peeled and diced
• 2 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1 lb (454 g) raw boneless skinless chicken breast
• 1 small onion, chopped
• 1 can (14 oz/398 mL) each of no sodium added black beans and pinto beans, drained and rinsed
• 1 can (14 oz/398 mL) no sodium added tomato sauce
• 2 tsp dried oregano, divided
• 10 5-inch (13 cm) soft corn tortillas
• 1 cup low fat cheddar cheese, shredded
• ½ cup green onion, chopped

Sides

• 1.5 lb (680 g) fresh green beans, trimmed
• 1 cup plain 2% Greek yogurt

Directions

• Preheat oven to 375°F (190°C). Line one baking sheet with foil and one with parchment paper.
• Toss diced sweet potato in 1 tbsp oil and garlic. Spread on foil-lined baking sheet. Place chicken breast on parchment-lined baking sheet.
• Bake sweet potato and chicken for 25-30 minutes or until sweet potatoes are tender and chicken is cooked through.
• Transfer sweet potatoes into a large bowl and mash; set aside.
• Shred chicken using two forks; set aside.
• Heat the remaining tbsp of oil in a skillet over medium heat.
• Add the onion and cook for 4 minutes or until softened.
• Add the chicken, onion, and beans to the mashed sweet potato; stir to combine.
• Spread ½ the can of tomato sauce on the bottom of a 13 x 9-inch (3 L) baking dish. Sprinkle with 1 tsp of oregano.
• Warm the tortillas in the microwave for about 20 seconds to help prevent them from cracking.
• Fill the centre of each tortilla with a few spoonfuls of filling. Roll the tortilla and place seam-down in the baking dish.
• Cover the enchiladas with the remaining tomato sauce and any remaining filling.
• Sprinkle remaining oregano over the sauce. Top with shredded cheese and green onions.
• Cover with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.
• Steam green beans for 8-10 minutes or until tender.
• Top enchiladas with Greek yogurt and serve with green beans.