Chicken Enchilada Stuffed Sweet Potatoes

These Chicken Enchilada Stuffed Sweet Potatoes make for a super flavour filled dinner option that are easily customizable!

Ingredients:

For The Enchilada Sauce: – Olive oil – Whole wheat flour – Chili powder – Garlic powder Full Ingredients

[{"selector":"#anim-fada6dc5-d8ee-4c66-86d1-518b58d97545","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2b382e71-05ac-4dca-905c-439344581563","keyframes":{"transform":["translate3d(-115.38462%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 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. Get Recipe

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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.

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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.

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Mix the enchilada sauce with the shredded chicken evenly distributed.

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Swipe up for full recipe!

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