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Chicken & Sweet Potato Enchiladas

Source: https://www.thecookierookie.com/sweet-potato-enchiladas/ Makes 8 enchiladas · Prep 20 min · Cook 20 min

❄️ FREEZE STAGE: Assembled, UNBAKED — hold the fresh garnishes

  • Freeze at: Rolled and sauced in the baking dish, before baking. Do not add the avocado, tomato, cilantro, or sour cream — those go on fresh after baking.
  • How: Cover tightly (plastic + foil), up to 3 months. (Source gives no freezing note, but assembled enchiladas freeze well.)
  • Cook: Thaw overnight in the fridge, then bake 350°F ~20 min until bubbly. Add fresh garnishes to serve.

Ingredients

  • 2 cups salsa verde
  • 2 cups shredded or cubed cooked chicken
  • 2 cooked sweet potatoes, peeled and diced
  • 1 can yellow corn kernels, drained and rinsed
  • 1 cup canned black beans, drained and rinsed
  • ½ cup diced red onion
  • 3 tbsp chopped fresh cilantro, divided
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • 2 cups Mexican blend cheese, divided
  • 12 6-inch flour or whole wheat tortillas, warmed
  • 1 avocado, diced (garnish — add fresh)
  • ½ cup diced tomatoes (garnish — add fresh)
  • 2 tbsp sour cream, optional (garnish — add fresh)

Method

  1. Preheat oven to 350°F.
  2. Pour 1 cup salsa verde into the bottom of a 9×13 dish; set aside.
  3. In a large bowl, combine sweet potatoes, chicken, black beans, corn, red onion, cilantro, spices, salt and pepper.
  4. Spoon ¼ cup filling into each tortilla, sprinkle with cheese, roll, and place seam-side down in the dish.
  5. Repeat with remaining tortillas.
  6. Pour remaining salsa over the top; add cheese. ← Freeze here if make-ahead (no garnishes yet).
  7. Bake ~20 min until bubbly.
  8. Garnish with avocado, tomato, cilantro, and sour cream.

Storage

  • Freezer: assembled and unbaked, up to 3 months (see freeze box).