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!