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Sweet Potato Chicken Enchilada Bake

Recipe from Two Peas and Their Pod

Sweet Potato Chicken Enchilada Bake is an easy, cheesy dinner made with roasted sweet potatoes, shredded chicken, black beans, red enchilada sauce, and Monterey Jack cheese. Finish with avocado, cilantro, and fresh lime for a flavorful family-friendly meal.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, enchilada bake, enchiladas, sweet potato
Servings: 6
Calories: 440kcal

Ingredients

For the sweet potatoes:

  • 5 cups sweet potatoes, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • Kosher salt and black pepper, to taste

For the bake:

  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 3 cups shredded cooked chicken
  • 1 (15 oz) can black beans, rinsed and drained
  • 3 cups red enchilada sauce
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped cilantro
  • 1 1/2 cups shredded Monterey Jack cheese, divided

For serving:

  • Chopped cilantro
  • Sliced green onions
  • Avocado or guacamole
  • Sliced jalapeño
  • Lime wedges
  • Sour cream or Greek yogurt

Instructions

  • Roast the sweet potatoes. Preheat oven to 400°F. Place the sweet potatoes in a greased 9×13-inch baking dish. Toss with olive oil, salt, and pepper. Spread in an even layer, it’s ok if some of the potatoes are overlapping a little. Roast for 20 to 25 minutes, tossing once halfway through, until tender.
  • Cook the vegetables. While the sweet potatoes are roasting, heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute.
  • Add the chicken. Stir in the shredded chicken, black beans, enchilada sauce, chili powder, cumin, smoked paprika, salt, and black pepper. Cook until everything is heated through. Stir in the cilantro.
  • Assemble the bake. Pour the chicken mixture over the sweet potatoes and add 1/2 cup of the cheese. Gently stir until combined. Top with remaining cheese.
  • Bake. Bake for 10 minutes, or until the cheese is melted and the bake is hot and bubbly.
  • Serve. Top with cilantro, green onions, avocado or guacamole, jalapeño, and a squeeze of fresh lime. Serve warm.

Notes

  • Chicken: Rotisserie chicken or leftover cooked chicken works well.
  • Sweet potatoes: Cut into evenly sized half-inch cubes so they roast evenly.
  • Cheese: Monterey Jack melts beautifully, but Pepper Jack or a Mexican cheese blend also works.
  • Serving: Add avocado, cilantro, green onions, jalapeños, and fresh lime just before serving.
  • Storage: Refrigerate leftovers in an airtight container for up to four days. Reheat in the microwave or in a 350°F oven until heated through.

Nutrition

Calories: 440kcal | Carbohydrates: 47g | Protein: 33g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 950mg | Potassium: 857mg | Fiber: 10g | Sugar: 14g | Vitamin A: 17625IU | Vitamin C: 34mg | Calcium: 289mg | Iron: 4mg