Healthy Sweet Potato Chicken Enchiladas
By Emily Richter
10/1/2019
It’s dinner time, and these Healthy Chicken Enchiladas are calling your name! Packed with shredded chicken, roasted sweet potatoes and black beans + a homemade enchilada sauce that is EASY to make with a few pantry staples, healthy enchiladas have never been easier. Whip up a batch for mea prep for the week, or serve a crowd. Dinner is served! Homemade enchiladas for the win! This healthy chicken enchilada recipe comes complete with the great flavors of roasted sweet potatoes and black beans plus a homemade enchilada sauce that’s absolutely delicious. This recipe is great for meal prep for the week, and reheats quite well. Whether you’re bringing it to a neighbor in need, feeding a crowd, or meal prepping for the week, we promise this healthy enchilada recipe will be a great addition to your staple dinners!
Homemade Enchilada Sauce
- tomato sauce
- chili powder
- ground cumin
- garlic
- salt
- hot sauce (we love Frank’s Red Hot for this recipe, but feel free to use any hot sauce of your choice)
How to Make Homemade Enchilada Sauce
Other Enchilada Recipes
- Slow Cooker Chicken Enchilada Casserole
- Twice-Baked Turkey Sweet Potato Enchilada Boats
- Superfood Enchilada Dip
Ingredients1x2x3x
Chicken
- ▢ 1 lb. boneless , skinless chicken breast, shredded
- ▢ 1/2 tablespoon olive oil
- ▢ salt , to taste
Sweet Potaotes
- ▢ 2 large sweet potato , cubed
- ▢ 1 tablespoon olive oil
- ▢ 2 teaspoons garlic powder
- ▢ 1 teaspoon ground cumin
- ▢ salt , to taste
Enchilada Sauce
- ▢ 15 oz. canned tomato sauce
- ▢ 1/3 cup water
- ▢ 1.5 tablespoons chili powder
- ▢ 1/2 tablespoon garlic powder
- ▢ 1 teaspoon ground cumin
- ▢ 1 tablespoon Franks hot sauce , or more, to taste
- ▢ 1/8 teaspoon salt
Enchiladas
- ▢ 6-8 large whole grain tortillas
- ▢ 15 oz. canned of refried black beans
- ▢ 1/2 cup shredded cheddar cheese
- ▢ 1 lime
- ▢ 1 large avocado , sliced (for toppings)
- ▢ fresh cilantro , chopped (for toppings)
Instructions
Chicken and Sweet Potatoes*
- Preheat oven to 350ºF and prepare two baking sheets by spraying them with nonstick cooking spray.
- Place sweet potatoes on one baking sheet and drizzle with olive oil, garlic powder, cumin, and salt. Toss and set aside.
- Next, drizzle chicken breasts with olive oil and season with salt and pepper. Place on the remaining baking sheet.
- Place both baking sheets in to the oven and bake for around 20-25 minutes.
- Remove from oven and let cool for 5 minutes. When chicken is cool, use 2 forks to shred and set aside.
Enchilada Sauce
- While chicken and sweet potatoes are roasting, add all ingredients for enchilada sauce to a sauce pan and cook over high heat. Bring to a boil.
- Reduce to low heat and let sauce simmer for 10 minutes.
Enchiladas
- Prepare a 9×13-inch casserole dish by pouring half of the enchilada sauce into the bottom of the casserole dish.
- Next, make your enchiladas by spreading two tablespoons of refried beans evenly onto a whole wheat tortilla. Then add about 1/4 cup roasted sweet potatoes and 1/4 cup shredded chicken. Fold the ends of the tortilla and roll the enchilada up tight. Place in the casserole dish. Repeat until you’ve made eight enchiladas.
- Pour the remainder of enchilada sauce over enchiladas and spread evenly.
- Bake for 10 minutes. Remove and sprinkle on cheese. Bake for an additional 10 more minutes.
- Remove from oven, garnish with a squeeze of lime, fresh cilantro and sliced avocado and enjoy!
Tips & Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Potato Chicken Enchiladas
Ingredients
Chicken
- 1 lb. boneless skinless chicken breast, shredded
- 1/2 tablespoon olive oil
- salt to taste
Sweet Potaotes
- 2 large sweet potato cubed
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- salt to taste
Enchilada Sauce
- 15 oz. canned tomato sauce
- 1/3 cup water
- 1.5 tablespoons chili powder
- 1/2 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon Franks hot sauce or more, to taste
- 1/8 teaspoon salt
Enchiladas
- 6-8 large whole grain tortillas
- 15 oz. canned of refried black beans
- 1/2 cup shredded cheddar cheese
- 1 lime
- 1 large avocado sliced (for toppings)
- fresh cilantro chopped (for toppings)
Instructions
Chicken and Sweet Potatoes*
- Preheat oven to 350ºF and prepare two baking sheets by spraying them with nonstick cooking spray.
- Place sweet potatoes on one baking sheet and drizzle with olive oil, garlic powder, cumin, and salt. Toss and set aside.
- Next, drizzle chicken breasts with olive oil and season with salt and pepper. Place on the remaining baking sheet.
- Place both baking sheets in to the oven and bake for around 20-25 minutes.
- Remove from oven and let cool for 5 minutes. When chicken is cool, use 2 forks to shred and set aside.
Enchilada Sauce
- While chicken and sweet potatoes are roasting, add all ingredients for enchilada sauce to a sauce pan and cook over high heat. Bring to a boil.
- Reduce to low heat and let sauce simmer for 10 minutes.
Enchiladas
- Prepare a 9x13-inch casserole dish by pouring half of the enchilada sauce into the bottom of the casserole dish.
- Next, make your enchiladas by spreading two tablespoons of refried beans evenly onto a whole wheat tortilla. Then add about 1/4 cup roasted sweet potatoes and 1/4 cup shredded chicken. Fold the ends of the tortilla and roll the enchilada up tight. Place in the casserole dish. Repeat until you’ve made eight enchiladas.
- Pour the remainder of enchilada sauce over enchiladas and spread evenly.
- Bake for 10 minutes. Remove and sprinkle on cheese. Bake for an additional 10 more minutes.
- Remove from oven, garnish with a squeeze of lime, fresh cilantro and sliced avocado and enjoy!
