Illustration depicting a plethora of fresh cooking ingredients

Enchilada Stuffed Sweet Potatoes

Prep time: 20 mins |Cook time: 60 mins |Total time: 80 mins |Serves: 6-8 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Enchilada Stuffed Sweet Potatoes

Prep time: 20 mins |Cook time: 60 mins |Total time: 80 mins |Serves: 6-8 |

Enchilada Stuffed Sweet Potatoes

INGREDIENTS

  • 1 pound boneless skinless chicken breasts
  • 6 medium sweet potatoes
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 2 cups Cook’s Pantry red enchilada sauce
  • 1 15-ounce can black beans, drained and rinsed
  • 1 avocado, peeled and diced
  • 1/2 bunch cilantro, minced
  • 1/2 cup crumbled cotija cheese (or feta cheese)
  • 1/4 cup sour cream

DIRECTIONS

To make the sweet potatoes:
  1. Preheat oven to 425°F. Poke holes all around each sweet potato with a fork.
  2. Cover in foil and bake for 45-60 minutes, until tender and easy to cut through. (The bigger the sweet potatoes, the longer they'll need to bake.)
  3. Remove the sweet potatoes
To make the chicken:
  1. Add seasonings to both sides of the raw chicken breasts.
  2. Spray indoor grill pan with cooking spray, and preheat on the stovetop over medium high heat for about one minute.
  3. Place the chicken breasts on the hot grill pan. Cook on the first side for a
To assemble:
  1. Heat the enchilada sauce, minced garlic and black beans on the stove or in the microwave, until hot.
  2. Cut the tops of each sweet potato into an oblong shape. Scoop out a little of the inside so that you can fill it in with the toppings.
  3. Fill each sweet potato with shredded chicken, enchilada sauce, black beans, diced onion, avocados, cilantro, cotija cheese and sour cream.

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