Enchilada Stuffed Sweet Potatoes
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Enchilada Stuffed Sweet Potatoes
- Total Time: 25 minutes
- Yield: 6 1x
Description
The Enchilada Stuffed Sweet Potato is a delicious fusion of bold Mexican flavors and wholesome comfort. A perfectly roasted sweet potato serves as the base, its caramelized, tender flesh complementing a savory, spiced enchilada filling. The stuffing features shredded chicken (or a plant-based alternative) simmered in a rich, smoky enchilada sauce, layered with black beans, corn, and melted cheese. Topped with fresh cilantro and a dollop of sour cream, and a sprinkle of cotija cheese, this dish is a balance of sweet, smoky, and tangy goodness—perfect for a satisfying meal that feels indulgent yet nourishing.
Ingredients
Scale
- 6 medium sweet potatoes, scrubbed and dried
- 4 Tbsp.olive oil
- 2 tsp.kosher salt
- 2 garlic cloves, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 onion, chopped
- 2 Tbsp.all-purpose flour
- 1 cup chicken broth
- 1 1/2 cups shredded rotisserie chicken
- 1(4-oz.) can diced green chiles
- 1/2 tsp.black pepper
- 1/2 tsp.paprika
- 1/2 cup sour cream
- 1 lime, juiced, plus wedges for serving
- 1 cup Cotija cheese (about 4 oz.)
- Cilantro, for servin
Instructions
- Preheat the oven to 400°F
- Line a baking sheet with foil. Prick the sweet potatoes 3 to 4 times each with the tines of a fork and place on the baking sheet. Brush the potatoes all over with 2 tablespoons of the oil and sprinkle all over with 1 teaspoon of the salt.
- Bake the potatoes until the skin is crisp and browned and the tip of a paring knife slips easily into the flesh, 45 minutes to 1 hour.
- Meanwhile, make the filling. In a large skillet, heat the remaining 2 tablespoons oil over medium heat. Add the garlic, jalapeño, and onion, and sauté until softened, about 3 minutes. Sprinkle the flour over top, then stir together and cook until lightly browned and bubbling, about 1 minute. Slowly add the chicken broth while whisking constantly. Cook, stirring, until slightly thickened, about 1 minute. Stir in the chicken, green chiles, pepper, paprika, and remaining 1 teaspoon salt. Remove from the heat and stir in the sour cream and lime juice.
- When the potatoes are cooked, let them cool for 5 minutes to make them easier to handle. Switch the oven to broil.
- Split open each potato lengthwise and lightly mash the flesh with a fork. Divide the chicken filling between the potatoes and sprinkle the top of each with the cheese. Broil the potatoes until the cheese is melted and starting to brown, 2 to 3 minutes. Top with cilantro and serve with lime wedges for squeezing over the top.
- Prep Time: 25
