Ingredients
The following ingredients have 8 Servings
- 1 pound boneless skinless chicken breasts*
- 1 (10 oz) sweet potato (peeled and cubed (1 inch))
- 1 tablespoon extra virgin olive oil
- salt (to taste)
- 1 (4 oz) log goat cheese (softened)
- 2 cups shredded Monterey jack cheese (divided)
- 1 (15 oz) can black beans (drained and rinsed)
- 1 cup Stubb's Green Chile Anytime Sauce (divided*)
- 1 cup non fat plain greek yogurt (or sour cream)
- 8 (8 in) flour tortillas
- 1/2 cup goat cheese crumbles
- chopped cilantro
- Diced avocado
- diced tomatoes
Instruction
- Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
- Place chicken breasts and peeled/cubed sweet potatoes onto baking sheet.
- Toss with olive oil and salt until fully coated.
- Bake in preheated oven for 20 minutes, or until chicken has cooked through and sweet potatoes are fork tender.
- Let rest for 5 minutes before cutting chicken and sweet potatoes into bite sized pieces.
- Lower heat to 350 degrees and grab a 9 x 13 in glass baking pan.
- In a large bowl, place softened goat cheese and stir to break the log up.
- Stir in 1 cup Monterey jack cheese, black beans, 1/2 cup Stubb's Green Chile Anytime Sauce, cut chickens, and sweet potatoes.
- Place 1/2 cup cheese/black beans/chicken/sweet potato filling onto 1 flour tortilla.
- Roll up and place seam side down in your pan.
- Repeat with remaining filling and tortillas.
- Whisk together greek yogurt and remaining 1/2 cup Stubb's Anytime Sauce.
- Pour over enchiladas and use a spatula to evenly spread the sauce.
- Top with remaining 1 cup Monterey jack cheese and goat cheese crumbles.
- Bake, uncovered, for 20 minutes, or until the filling is hot and the cheese is melty!
- Serve immediately with optional garnishes!