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Enchilada Stuffed Sweet Potatoes

  • Author: Chef Nelly
  • 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

  1. Preheat the oven to 400°F
  2. 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.
  3. 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.
  4. 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.
  5. When the potatoes are cooked, let them cool for 5 minutes to make them easier to handle. Switch the oven to broil.
  6. 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

Find it online: https://treatsandsweetz.com/enchilada-stuffed-sweet-potatoes/

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