Ingredients
For the Chicken
- 1 lb. boneless, skinless chicken breast, shredded
- 1/2 tablespoon olive oil
- salt, to taste
For the Sweet Potatoes
- 2 large sweet potato, cubed
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- salt, to taste
For the Enchilada Sauce
- 1 15-oz. can tomato sauce
- 1/3 cup water
- 1.5 tablespoons chili powder
- 1/2 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon Franks (or more, to taste)
- 1/8 teaspoon salt
For the Enchiladas
- 6–8 large whole grain tortillas
- 1 15 oz. can of refried black beans
- 1/2 cup shredded cheddar cheese
- 1 lime
- 1 large avocado, sliced (for toppings)
- fresh cilantro, chopped (for toppings)
Instructions
For the 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.
For 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.
For the 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 is for 8 enchiladas.
Nutrition Facts
Serving Size: 1/8 recipe Calories: 308 Sugar: 6 Sodium: 729 Fat: 9 Carbohydrates: 36 Fiber: 5 Protein: 21Category: Lunch & DinnerMethod: OvenCuisine: Mexican
Keywords: chicken enchiladas