Enchilada Stuffed Sweet Potatoes

Enchilada Stuffed Sweet Potatoes

6 servings
In this family dinner recipe, creamy white chicken enchilada filling is stuffed into roasted sweet potatoes. It's a delightful and satisfying weeknight meal!

Ingredients

  • sweet potatoes

    scrubbed and dried

    6 medium
  • olive oil
    4 tbsp.
  • kosher salt
    2 tsp.
  • garlic cloves

    finely chopped

    2
  • jalapeño

    seeded and finely chopped

    1
  • onion

    chopped

    1
  • all-purpose flour
    2 tbsp.
  • chicken broth
    1 c.
  • shredded rotisserie chicken
    1 ½ c.
  • can diced green chiles
    1
  • black pepper
    ½ tsp.
  • paprika
    ½ tsp.
  • sour cream
    ½ c.
  • lime

    juiced, plus wedges for serving

    1
  • shredded monterey jack cheese

    about 4 oz.

    1 c.
  • cilantro

    for serving

Directions

  1. 1

    Preheat the oven to 400°F.

  2. 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. 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. 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. 5

    When the potatoes are cooked, let them cool for 5 minutes to make them easier to handle. Switch the oven to broil.

  6. 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.

Enchilada Stuffed Sweet Potatoes

Enchilada Stuffed Sweet Potatoes

90 min6 servings418 cal

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About this Recipe

Enchilada Stuffed Sweet Potatoes: A Comfort Food Dream

Looking for a delicious and wholesome weeknight meal that satisfies everyone? Our Enchilada Stuffed Sweet Potatoes are an absolute game-changer! This unique dish takes the beloved flavors of creamy white chicken enchiladas and nestles them into perfectly roasted sweet potatoes, creating a vibrant, naturally gluten-free main dish that’s both comforting and incredibly flavorful.

Imagine tender, caramelized roasted sweet potatoes filled to the brim with a rich, savory white chicken enchilada filling. We're talking shredded rotisserie chicken, aromatic garlic, onion, and a touch of jalapeño for a gentle kick, all bound together in a creamy sauce with diced green chiles and tangy sour cream. Topped with melty Monterey Jack cheese and fresh cilantro, it's a delightful twist on classic Tex Mex flavors.

This recipe is more than just a family dinner; it's a versatile comfort food option perfect for autumn and winter evenings, or even a casual Super Bowl gathering. The natural sweetness of the potato perfectly balances the savory, slightly spicy filling, making every bite a harmonious blend of tastes and textures. It's a truly satisfying dish that will have everyone asking for seconds.

Tips for Success & Variations:

  • Perfectly Roasted Potatoes: Ensure your sweet potatoes are fork-tender and slightly caramelized for the best base. A generous drizzle of olive oil and a sprinkle of salt before roasting makes all the difference.
  • Spice It Up (or Down): Adjust the amount of jalapeño to your preference. For more heat, leave some seeds in; for less, remove them completely or omit the jalapeño entirely.
  • Cheese Please: While Monterey Jack is fantastic, feel free to experiment with pepper jack for extra spice, or a cheddar blend for a sharper flavor.
  • Serving Suggestions: Garnish generously with fresh cilantro, a squeeze of fresh lime juice, and a dollop of extra sour cream or Greek yogurt for added creaminess.

Frequently Asked Questions