Sweet Potato, Poblano, and Chicken Enchiladas

I found the Sweet Potato and Poblano Enchiladas over at Budget Bytes to sound absolutely delectable so I figured I’d give my own version a whirl. Matt and I love enchiladas, but I had never thought of incorporating sweet potatoes into them – it was a match made in heaven. Their natural sweetness balanced the hint of spice, and their creaminess made for a great contrasting texture in the filling. Proof that combining your cravings with what you have in the house can turn into a delicious dinner!

Sweet Potato, Poblano, and Chicken Enchiladas

Served 4.

Leftover Potential: Enchiladas not only make awesome leftovers, they are also easy to make in advance. Just keep them refrigerated or even freeze them for a great make-ahead meal.

2 Tbsp oil

1 red onion, diced

3 cloves garlic, minced

2 poblano peppers, diced

2 sweet potatoes, peeled, diced

2 tsp cumin

1 tsp coriander

1 tsp paprika

salt and pepper, to taste

3 cups shredded chicken (about 2 breasts)

10 corn tortillas

3 1/2 cups enchilada sauce (one 32 oz can)

cheddar cheese, as needed

1 bunch green onions, minced

1. In a large saute pan, heat the oil over medium heat. Add the onion, garlic, peppers, and potatoes, and saute until the onions and peppers are softened, about 5-7 minutes.

2. Stir in the spices, salt, pepper, and chicken. Lightly grease a 9″x9″ baking pan with nonstick cooking spray.

3. Pour a bit of enchilada sauce in the base of the pan. Place a few spoonfuls of filling in the center of a tortilla, and roll to encase. Transfer the enchiladas to the pan.

4. Pour the remaining sauce over the enchiladas. Top with cheese. Bake in a 375 degree oven until the cheese is melted and the sauce is bubbly, about 20-25 minutes. Garnish with green onions.

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