Chicken Sweet Potato Enchiladas
| Number of portions: 8 | Prep time: 20 minutes | Total time: 1 hour 20 minutes |
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.
| Nutrient | Per portion |
| Calories | 364 kcal |
| Protein | 27 g |
| Carbohydrates | 50 g |
| Fat | 7 g |
| Fibre | 12 g |
| Sodium | 147 mg |