Go Back
–+ servings
healthy enchilada served over rice topped with avocado
4.86 from 7 votes

Sweet Potato Chicken Enchiladas

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.
Prep 45 minutes
Cook 20 minutes
Total 1 hour 5 minutes
Fat 9
Carbs 36
Protein 21
Yield 8

Ingredients

Chicken

  • 1 lb. boneless skinless chicken breast, shredded
  • 1/2 tablespoon olive oil
  • salt to taste

Sweet Potaotes

Enchilada Sauce

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!

Tips & Notes

Nutrition is for 8 enchiladas.

Nutrition Facts

Calories: 308kcal | Carbohydrates: 36g | Protein: 21g | Fat: 9g | Fiber: 5g | Sugar: 6g