• 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.
  • what sounds good?

    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

    If you have anything you'd like me to consider (recipes to develop, shortcuts for recipes, great ingredients, or even blog formatting), shoot me an email and let me know!


  • equipment spotlight

  • ingredient spotlight

  • this month’s packed lunch

  • hungry for more?

    Check out my food journeys at An Appetite for Adventure!
  • webmaster: chris hurte
  • author portrait: matt needham
  • © erin mcdowell and the apartment kitchen, 2009-10. all photography and content, unless otherwise indicated, is property of the author. unauthorized reproduction or use is prohibited. please ask before using.
  • Add to Technorati Favorites
  • Recipe Blogs - BlogCatalog Blog Directory
  • Twitter Updates

    Error: Twitter did not respond. Please wait a few minutes and refresh this page.

  • become my fan on facebook!

    Just click HERE
  • Advertisements

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.

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!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: