• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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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 makeahead 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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2 Responses

  1. Sweet potatoes come in a wide range of sizes. More or less the same size as the poblanos?

    I’m making this today.

  2. Yea, around that size. I would say medium sized sweet potatoes will do the job!

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