Chicken Enchilada Stuffed Potatoes (Printable Version)
Tender chicken and zesty enchilada sauce fill baked sweet potatoes for a savory, satisfying meal.
# Everything You’ll Need:
→ Sweet Potatoes
01 -
4 medium sweet potatoes
→ Shredded Chicken
02 -
3 cups cooked shredded chicken breast
→ Enchilada Sauce
03 -
2 tablespoons olive oil
04 -
2 tablespoons all-purpose flour (or whole wheat or gluten-free flour)
05 -
2 tablespoons chili powder
06 -
1 teaspoon garlic powder
07 -
1 teaspoon ground cumin
08 -
1/2 teaspoon onion powder
09 -
1/4 teaspoon cayenne pepper (optional)
10 -
1 1/2 cups chicken broth
11 -
1/2 teaspoon salt
→ Toppings (Optional)
12 -
Diced avocado
13 -
Diced tomato
14 -
Finely chopped red or green onion
15 -
Fresh cilantro
16 -
Shredded lettuce
17 -
Shredded cheese
18 -
Greek yogurt or sour cream
# Steps to Cook:
01 -
Preheat oven to 400°F (204°C). Poke holes in washed sweet potatoes with a fork. Place them on a baking sheet and roast for 50-60 minutes, or until tender when pierced with a fork. Alternatively, microwave on high for 8-10 minutes until soft. Allow to cool slightly, then slice lengthwise and gently mash the flesh with a fork.
02 -
Cook chicken breasts in boiling water or broth for 20-25 minutes until no longer pink inside. Alternatively, use a slow cooker or Instant Pot. Shred the cooked chicken using two forks. Measure out 3 cups of shredded chicken for filling.
03 -
Heat olive oil in a small saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Add chili powder, garlic powder, cumin, onion powder, cayenne (if using), and salt. Gradually whisk in chicken broth, stirring constantly to remove lumps. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened.
04 -
Mix the shredded chicken thoroughly with the prepared enchilada sauce until evenly coated.
05 -
Spoon the chicken and enchilada sauce mixture into the halved sweet potatoes. Add preferred toppings such as diced avocado, tomato, chopped onion, cilantro, lettuce, shredded cheese, and a dollop of Greek yogurt or sour cream.
# Extra Suggestions:
01 -
Cooking sweet potatoes in advance saves time and allows for quick assembly later.