Enchilada Chicken and Sweet Potato Bake

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) enchilada sauce
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Diced tomatoes for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine shredded chicken, diced sweet potatoes, black beans, frozen corn, onions, and bell peppers.
3. 3 Add enchilada sauce, cumin, chili powder, and garlic powder. Season with salt and pepper, then mix well.
4. 4 Transfer the mixture into a greased 9x13 inch baking dish.
5. 5 Top with shredded cheddar cheese.
6. 6 Bake uncovered for 45 minutes or until the sweet potatoes are tender and the cheese is bubbly.
7. 7 Garnish with fresh cilantro and diced tomatoes before serving.

Equipment

• 9x13 inch baking dish
• oven

Variations

• For a spicier kick, add a diced jalapeño or a dash of hot sauce.

Substitutions

• Use rotisserie chicken for a quicker option.
• Substitute sweet potatoes with regular potatoes if preferred.

Pairings

• Pairs well with a fresh green salad or warm cornbread.

Nutrition

Tips

• For extra flavor, sauté the onions and bell peppers before mixing.
• This dish can be prepared ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F covered with foil until heated through.

Serving Suggestions

• Serve with a side of avocado slices and a dollop of sour cream.

FAQ