Chicken Enchilada Stuffed Sweet Potatoes
Servings 6 stuffed sweet potatoes
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}
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
Calories: 315kcalCarbohydrates: 33gProtein: 22gFat: 11gSaturated Fat: 2gCholesterol: 53mgSodium: 383mgPotassium: 763mgFiber: 6gSugar: 6gVitamin A: 19933IUVitamin C: 3mgCalcium: 73mgIron: 3mg
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