Introduction
This delicious enchilada recipe combines flavorful ingredients for a comforting and satisfying meal. With tender tortillas filled with a mixture of chicken, sweet potatoes, and beans, all topped with creamy salsa verde and cheese, this dish is perfect for family gatherings or a cozy weeknight dinner.
Detailed Ingredients with measures
2 cups salsa verde
2 cups shredded or cubed cooked chicken
2 cooked sweet potatoes, peeled and diced
1 can yellow corn kernels, drained and rinsed
1 cup canned black beans, drained and rinsed
1/2 cup diced red onion
3 tablespoons chopped fresh cilantro leaves, divided
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper, to taste
2 cups Mexican blend cheese, divided
12 (6-inch) flour or whole wheat tortillas, warmed
1 avocado, halved, seeded, peeled, and diced
1/2 cup diced tomatoes
2 tablespoons sour cream (optional)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 enchiladas
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Step 2: Prepare the Baking Dish
Pour 1 cup of salsa verde into the bottom of a 9×13-inch baking dish; set aside for later use.
Step 3: Combine the Filling Ingredients
In a large mixing bowl, combine the diced cooked sweet potatoes, shredded or cubed cooked chicken, drained and rinsed black beans, drained and rinsed corn, diced red onion, 2 tablespoons chopped fresh cilantro, chili powder, garlic powder, and season with salt and pepper to taste. Mix well to ensure all ingredients are evenly distributed.
Step 4: Assemble the Enchiladas
On a flat surface, place a tortilla and spoon approximately 1/4 cup of the sweet potato mixture into the center of the tortilla. Sprinkle with a little cheese. Carefully roll the tortilla up and place it seam-side down into the prepared baking dish. Repeat this process for the remaining tortillas until all the filling is used.
Step 5: Add Salsa and Cheese
Once all the enchiladas are arranged in the baking dish, pour the remaining salsa verde over the top of the enchiladas. Then, sprinkle the remaining 1 cup of Mexican blend cheese over the salsa.
Step 6: Bake the Enchiladas
Place the baking dish into the preheated oven and bake for about 20 minutes, or until the enchiladas are bubbly and the cheese is melted and slightly golden.
Step 7: Garnish and Serve
After removing the baking dish from the oven, garnish the enchiladas with diced avocado, diced tomatoes, and the remaining chopped cilantro. If desired, add a dollop of sour cream to each serving.
Notes
Ingredient Substitutions
You can substitute the cooked chicken with shredded rotisserie chicken for a quicker option.
Vegetarian Option
For a vegetarian version, you can omit the chicken and add additional beans or sautéed vegetables.
Storage Instructions
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Serving Suggestions
These enchiladas pair well with a side of rice or a fresh green salad.
Cook techniques
Preheating the Oven
Preheating your oven to the correct temperature ensures that your food cooks evenly. For this recipe, set your oven to 350°F before starting the preparation.
Combining Ingredients
Thoroughly mix the cooked sweet potatoes, chicken, black beans, corn, red onion, cilantro, chili powder, garlic powder, salt, and pepper in a large bowl. This ensures that all flavors are evenly distributed throughout the enchiladas.
Assembling Enchiladas
To assemble the enchiladas, place a warm tortilla on a flat surface. Spoon the sweet potato mixture into the center, sprinkle cheese, and roll tightly. This helps retain the filling during baking.
Baking
After placing the enchiladas seam-side down in the baking dish and covering with salsa and cheese, bake for about 20 minutes. This allows the enchiladas to become bubbly and the cheese to melt perfectly.
Garnishing
Once baked, garnish the enchiladas with diced avocado, tomatoes, remaining cilantro, and sour cream as desired. This adds freshness and enhances the presentation of your dish.
FAQ
Can I use other meats instead of chicken?
Yes, you can substitute grilled shrimp, ground beef, or turkey for a different flavor profile.
How do I store leftover enchiladas?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Is it possible to make this dish vegetarian?
Absolutely! You can omit the chicken and double the amount of black beans or add additional vegetables for a hearty vegetarian option.
Can I freeze the enchiladas?
Yes, you can freeze the uncooked enchiladas. Wrap them tightly and freeze for up to 2 months. Bake directly from frozen, adding extra cooking time.
What toppings work well with these enchiladas?
In addition to avocado and tomatoes, you can add jalapeños, lime wedges, or shredded lettuce for extra flavor and crunch.
Conclusion
The combination of flavors in these enchiladas creates a delicious and satisfying meal that is sure to please everyone at the table. The balance of sweet potatoes, chicken, and black beans, enhanced by the zesty salsa verde and creamy cheese, offers a wonderful fusion of textures and tastes. It’s a perfect dish for any occasion, from casual family dinners to festive gatherings.
More recipes suggestions and combination
Sweet Potato and Black Bean Tacos
Swap the tortillas for crunchy taco shells and fill them with a mixture of sweet potatoes, black beans, and topped with salsa verde and avocado.
Chicken and Corn Quesadillas
Use the chicken and corn filling with a sprinkle of cheese between two tortillas, then grill until crispy for a delightful quesadilla.
Salsa Verde Chicken Bowl
Layer brown rice, shredded chicken, corn, black beans, sweet potatoes, and salsa verde in a bowl for a hearty and nutritious meal.
Stuffed Bell Peppers
Mix the chicken, black beans, and sweet potato filling and stuff it into halved bell peppers, bake, and top with cheese for a colorful dish.
Southwest Salad
Create a fresh salad using lettuce, diced sweet potatoes, corn, black beans, diced tomatoes, and a drizzle of salsa verde for a light and refreshing meal.
