Enchilada Stuffed Sweet Potatoes

These stuffed sweet potatoes are loaded with chicken, peppers, and black beans in a yummy enchilada sauce. They're delicious, simple to make and healthy all at the same time.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 331kcal

Author Chellie Schmitz

Ingredients

4 large sweet potatoes
1 Tbs olive oil
1 small onion chopped
2.5 lbs boneless, skinless, chicken breasts cut into bite size pieces
1 4 oz can of mild green chili's
1 tsp cumin
salt and pepper to taste
2 cups prepared black beans rinsed and drained
1/2 cup red enchilada sauce home made or store bought
1/2 cup cheddar cheese or your favorite, shredded
non-fat plain Greek Yogurt for topping
cilantro optional garnish

Get Recipe Ingredients

Instructions

Heat the oven to 400, prick the potatoes and place them on a rimmed baking sheet. Bake for 1 hour or until fork tender.
Saute the onions in the oil on medium heat until translucent, about 5 minutes.
Add the chicken and cumin and saute' until cooked through.
Add the green chiles, black beans, and enchilada sauce, and cook until warmed through.
When the potatoes are finished baking, slice them in half. Using a spoon, manipulate the sweet potato flesh into a well to make room for the enchilada mixture.
Fill the potatoes with the chicken enchilada mixture. Add the cheese and put it back into the oven for a few minutes until the cheese is melted.
Drizzle with more sauce and a dollop of sour cream.

Notes

Baking time on the potatoes will vary depending on the size. Smaller potatoes may only need 45 minutes, and larger ones may need more than an hour.
Sweet potatoes are done when you can pierce a knife all the way through and they are tender.
I always opt for non fat plain Greek yogurt instead of sour cream in my southwestern inspired dishes. However, sour cream is delicious too.
In order to get the Greek yogurt or sour cream to a drizzling consistency, put some in a separate small bowl, add a little milk or water and stir well. It won't affect the taste at all, it just thins it out. If you don't want to drizzle it, just plop a dollop on top, works just as good.

Make ahead~ You can make the potatoes and the filling ahead of time, then just warm and assemble it just before serving.

To Freeze:

Option 1: Freeze the filling. After you make the filling and completely cool it, place it in a freezer storage bag (I always double bag), and lay it flat in the freezer. When you're ready to use it, thaw it in the refrigerator, gently reheat it on the stove. You would bake the potatoes, then fill and serve.

Option 2. Freeze the whole enchilada (see what I did there? haha) Make the full meal, load up the sweet potatoes with the enchilada fillings (leave off the cheese and toppings) and let it cool completely. Wrap them individually in plastic wrap. Then put them in a freezer storage bag until you're ready to eat.

To reheat, unwrap them, place the stuffed sweet potatoes on a rimmed baking sheet, cover with foil (to keep them from drying out) and heat at 350° until warmed through, about 30 minutes. Then add the cheese, place it back in the oven, uncovered, until the cheese melts. Top with yogurt, enchilada sauce, and cilantro.

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