These Chicken Enchilada Stuffed Sweet Potatoes make for a super flavour filled dinner option that are easily customizable! Load them up with all of your favourite toppings for the ultimate fun and healthy twist on chicken enchiladas! {Gluten-free & paleo-friendly}
In our family, we are all about the sweet potatoes.
You name it. We’ve probably tried it.
And that’s not even the end of the list!
One of the most popular recipes in our house (and on the blog) to date, are these Stuffed Pesto Chicken Sweet Potatoes.
And I can totally see why.
They’re easy. And they’re super tasty.
Due to their overall popularity, I wanted to create a spin-off of this recipe, but this time, add a bit of a Mexican flair.
Enter these Stuffed Chicken Enchilada Sweet Potatoes.
How mouthwatering do these look?!
And there are only a few simple steps to make these stuffed sweet potatoes happen!
Table of Contents
How to Prepare the Sweet Potatoes
Let’s start with the sweet potatoes.
There are a couple of different ways to cook up the sweet potatoes before topping them up with all of those delicious add-ons.
The first method is to preheat the oven to 400 degrees F. Place the sweet potatoes on a baking sheet and use a fork to poke some holes in the sweet potatoes.
Place in the oven for 50-60 minutes or until soft when pierced with a fork.
Alternatively, you can place the sweet potatoes in the microwave for about 8-10 minutes if you’re looking for the faster route.
Slice the sweet potatoes in half length ways and use a fork to gently mash the inside so that it’s nice and fluffy.
If you’re looking to do a bit of meal prep, you can even cook up the potatoes a couple of days in advance.
That way, you just have to load them up with the chicken and toppings when meal time rolls around.
Huge time saving strategy!
Tips for Making Shredded Chicken
One of my favourite methods of preparing shredded chicken is to place the chicken breasts in a pot of boiling water or broth and boil for about 20-25 minutes or until no longer pink inside. Shred the chicken using two forks or a hand mixer.
Alternatively, you can also use a slow cooker or instant pot to cook the chicken breasts and shred them up once cooked through.
If you’re looking for the really easy method, you can also use a rotisserie chicken or cook up a whole chicken yourself and remove the chicken from the bones to use for meals throughout the week (like these sweet potatoes, for instance).
At the end of the day, you’ll require three cups of shredded chicken for the purpose of this recipe. How you choose to prepare the chicken is totally up to you!
How to Prepare the Enchilada Sauce
The enchilada sauce is totally my favourite part of this recipe. It is OOZING with flavour.
SO good.
To make the enchilada sauce, add two tablespoons of olive oil and flour to a small saucepan. You can use whole-wheat, all-purpose or gluten-free flour of choice. We’re mostly just looking for a thickening agent here.
Stir the mixture and cook for one minute.
Add the rest of the spices and stir. Gradually add the broth and whisk to remove any lumps. Bring to a boil and allow to simmer for 10-15 min or until slightly thickened.
Mix the enchilada sauce with the shredded chicken and prepare yourself for some amazingly yummy stuffed sweet potatoes.
Toppings for these Stuffed Chicken Enchilada Sweet Potatoes
The fun part about this recipe is that you can basically top them up however you please.
Some of my favourite topping suggestions are as follows:
- Diced avocado
- Diced tomato
- Finely chopped red or green onion
- Cilantro
- Lettuce
- Shredded cheese
- Greek yogurt or sour cream
Basically treat it like you would an enchilada.
Top them with ALL. THE. THINGS.
And then DEVOUR.
More similar recipes
- Authentic Mexican Chicken Fajitas
- Black Bean Stuffed Sweet Potatoes with Avocado Creme
- Pesto Chicken Stuffed Sweet Potatoes
- BBQ Chicken Tostadas
- Healthy Slow Cooker Chicken Tortilla Soup
- Crispy Baked Buffalo Chicken Wings
- Buffalo Chicken Stuffed Peppers
- Healthy Chicken Enchilada Recipe
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Chicken Enchilada Stuffed Sweet Potatoes
Ingredients
- 6 sweet potatoes
- 3 cups shredded chicken
For the enchilada sauce:
- 2 tbsp. olive oil
- 2 tbsp. whole wheat flour can also sub in all-purpose or gluten-free flour
- 2 tbsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. oregano
- 1/4 tsp. cumin
- 1/2 tsp. salt
- 1 1/2 cups no salt added chicken broth
Optional Toppings:
- Diced avocado
- Diced tomato
- Finely chopped red onion
- Cilantro
- Lettuce
- Shredded cheese
Instructions
- Preheat oven to 400 degrees F. Spray baking sheet with cooking spray or line with parchment paper and place sweet potatoes on sheet. Bake for 50-60 minutes or until soft.
- Meanwhile, prepare shredded chicken using desired method. I like to boil one pound of chicken breasts in water for about 20-25 minutes or until no longer pink. Shred using two forks.
- For the enchilada sauce, add olive oil and flour to a small saucepan over medium high heat. Stir and cook for one minute. Add the rest of the spices and stir. Gradually add the broth and whisk to remove any lumps. Bring to a boil and allow to simmer for 10-15 min or until slightly thickened.
- Mix the enchilada sauce with the shredded chicken evenly distributed.
- Slice the sweet potatoes in half lengthwise.
- Top each sweet potato with equal amounts of chicken enchilada mixture. Garnish with desired toppings.
Nutrition
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Hello. I noticed the bake temperature is not listed in the instructions. Please advise
Oh I apologize! The baking temperature would be 400 degrees F. I’ve updated it in the recipe card. Thanks for bringing that to my attention!