Ingredients

The following ingredients have 4 Servings
  • 2 cups salsa verde
  • 2 cups shredded or cubed chicken (cooked)
  • 2 cooked sweet potatoes (peeled and diced)
  • 1 can yellow corn kernels
  • 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)

Instruction

  • Preheat oven to 350 degreesF
  • Pour 1 cup salsa verde in the bottom of a 9x13 baking dish; set aside.
  • In a large bowl, combine cooked sweet potatoes, cooked chicken, black beans, corn, red onion, cilantro, spices, and salt and pepper, to taste.
  • To assemble enchiladas, lay tortilla on a flat surface and spoon 1/4 cup sweet potato mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish.
  • Repeat with remaining tortillas
  • Pour the remaining salsa over the enchiladas and top with desired amount of cheese.
  • Place into oven and bake until bubbly, about 20 minutes.
  • Garnish with avocado, more tomato, cilantro, and sour cream if desired.
  • Enjoy!