Get ready to transform your dinner routine with a mouthwatering Mexican-inspired dish that will make your taste buds dance! These Chicken Enchilada Stuffed Sweet Potatoes are not just a meal – they're a culinary adventure that combines the creamy sweetness of perfectly roasted sweet potatoes with the bold, zesty flavors of classic enchilada filling. Imagine cutting into a tender sweet potato to reveal a hidden treasure of spicy shredded chicken, black beans, and melted cheese that will have your family begging for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 cup shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (218°C). Wash sweet potatoes thoroughly and pat dry with paper towels.
- Pierce each sweet potato several times with a fork to allow steam to escape during baking. Place potatoes on a baking sheet lined with parchment paper.
- Bake sweet potatoes for 40-45 minutes, or until they are tender when pierced with a fork. The skin should be slightly crispy and the inside soft.
- While potatoes are baking, prepare the filling. In a large mixing bowl, combine shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Mix well.
- Once sweet potatoes are done, remove from oven and let cool for 5 minutes. Carefully slice each potato lengthwise, creating a pocket for the filling.
- Gently fluff the inside of each potato with a fork, creating space for the chicken mixture.
- Spoon the chicken and bean mixture evenly into each sweet potato, filling them generously.
- Pour enchilada sauce over each stuffed sweet potato, ensuring good coverage.
- Sprinkle shredded cheese on top of each potato, covering the filling completely.
- Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
- Remove from oven and let rest for 2-3 minutes. Garnish with fresh chopped cilantro before serving.
Tips
- Choose the Right Sweet Potatoes: Look for medium-sized sweet potatoes with smooth, firm skin to ensure even cooking and the best texture.
- Maximize Flavor: Don't be shy with your seasonings! The cumin and chili powder are key to creating that authentic Mexican-inspired taste.
- Crispy Skin Technique: Pierce the sweet potatoes multiple times and rub them with a little olive oil before baking to get that perfect crispy exterior.
- Cheese Melting Hack: For the most beautiful cheese topping, switch your oven to broil for the last 1-2 minutes of cooking to get a golden, bubbly cheese crust.
- Make-Ahead Friendly: You can prepare the chicken mixture and pre-bake the sweet potatoes earlier in the day, then assemble and do the final bake when you're ready to serve.
- Customize Your Toppings: While cilantro is classic, feel free to add extra toppings like sour cream, sliced jalapeños, or a squeeze of lime for extra zing!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 30g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 85mg
