This is one of my favorite recipes that I've created. My fruit and oat crumbles are up there on my list (my sister actually started calling me "Crumble" as a nickname a few months ago because I make them so often), but these Sweet Potato Enchiladas hit the spot any day of the week and are the perfect meal prep dish for work week lunches.
Is Meal Prepping for Me?
Since I brought it up, let's talk about meal prepping for a sec. Meal prepping is super popular right now, but is it right for YOU?
First of all, let me say that meal prepping doesn't look the same for everyone. Meal prepping can be as simple as chopping some vegetables for snacks and future meals throughout the week or as intense as prepping and portioning every breakfast, lunch, and snack for the week on a single afternoon. I personally sit somewhere in between the two because that's what works for me.
You have to decide what version of meal prepping works best for you and your lifestyle. For more information on ways to meal prep and if it's right for you, check out my blog post "Is Meal Prepping Right For You?" Now let's get back to the recipe!
Crowd Pleasing Sweet Potato Enchiladas
These Sweet Potato Enchiladas are hearty, delicious, and packed with nutritious vegetables like sweet potato, peppers, and carrots, all of which are a good source of vitamin A and dietary fiber. The SWEET potato and refreshing lime crema drizzle balance out the spiciness from the poblano pepper, chili powder, and cayenne pepper yielding a flavor combo that is out of this world delicious. These healthy sweet potato enchiladas are approved by carnivores (my deer hunting dad) and veggie lovers alike!
If you like the flavors in this recipe you may also like my Autumn Chicken Taco Soup, Easy Salmon Tacos with Fresh Mango Salsa and Lime Crema, Sunny Southwestern Breakfast Sweet Potato, and Garden Goat Cornbread Muffins.
I've made these Sweet Potato Enchiladas with marinated chicken breast, ground turkey, ground pork, and ground beef. My protein of choice is chicken breast, then ground turkey, then the other two. In general, I prefer the texture of shredded chicken over ground meats, but you can use whatever protein you prefer in this recipe.
I have included instructions for my marinated chicken breast and ground turkey. If you choose to you ground pork or ground beef, follow the instructions for the turkey. If you choose to use pre-cooked chicken, just shred it and toss it into the marinade used for the chicken breast before adding to the sweet potato and vegetable mixture.
What's in This Recipe?
Chicken breast or ground turkey – rich in protein, contains iron and several B vitamins
Seasonings – salt, cumin, chili powder, paprika, garlic powder, cinnamon, cayenne pepper
Lime juice – rich in vitamin C
Olive oil – contains heart healthy monounsaturated fatty acids (MUFAs)
Red onion – contains the antioxidant quercetin
Poblano pepper or bell pepper – rich in vitamin C, vitamin A, fiber, and water
Carrot - contains vitamin A and fiber
Chicken broth or stock – adds flavor and some amino acids (building blocks of proteins)
Sweet potato – starchy vegetable, contains vitamin A and fiber
Flour tortillas* – contains energizing carbohydrate
Salsa – contains the antioxidant lycopene and vitamin C
Cheddar or Mexican blend cheese – contains calcium and protein; provides flavor
Greek yogurt – rich in protein, calcium, and probiotics
*Notes: This recipe can be easily be made gluten free by substituting your favorite gluten free tortillas for the flour tortillas.
Sweet Potato Enchiladas
Prep time: 20-35 minutes
Cook time: 20-25 minutes
Total time: 40-60 minutes
Servings: 6 enchiladas
1 lb. chicken breast or 1 lb. 93/7 ground turkey
4 tsp. Mexican Spice Blend*, divided
1 tsp. salt, divided
2 tbsp. lime juice
4 tsp. olive oil, divided
1/4 cup diced red onion
1 poblano pepper, cored and chopped (bell pepper will also work)
2 medium carrots, chopped into half moons
1/4 cup chicken broth or stock
1 medium baked/microwaved sweet potato, flesh only
6 individual 6” flour tortillas*
3/4 cup salsa of choice
1 cup shredded cheddar or Mexican blend cheese
Mexican Spice Blend:
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. paprika
1 tsp. garlic powder
1/4 tsp. ground cinnamon
1/4 tsp. cayenne (optional)
1/4 cup plain Greek yogurt
2 tbsp. lime juice
Salt to taste
Pico de gallo
If using ground turkey, skip to step 2. Add the chicken breast, 2 tsp. Mexican Spice Blend*, 1/2 tsp. salt, and 2 tbsp. lime juice to a large glass bowl. Stir and flip the chicken as needed to coat in spices and juice. Marinate the chicken for at least 30 minutes to 4 hours (place in the fridge if marinating for more than 1 hour).
Preheat 2 tsp. olive oil in a nonstick pan at medium-high heat. Add the onions and sauté for 1-2 minutes. Add the poblano peppers, carrots, 2 tsp. Mexican Spice Blend*, and 1/2 tsp. salt and sauté for 6-7 minutes. Transfer the cooked vegetables to a bowl and save for later. Wipe down the pan.
If using ground turkey, skip to step 4. Preheat 2 tsp. olive oil in stainless steal pan at medium heat. Add the marinated chicken breast to the pan. Sear the chicken, flipping occasionally, until browned and fully cooked (internal temperature of 165oF).
If using chicken breast, skip to step 5. Using the same nonstick pan, brown the turkey at medium-high heat. Once browned, drain the meat (reserve ~2 tbsp. liquid), then mix in 2 tsp. Mexican Spice Blend*.
Add the cooked vegetables, sweet potato, and chicken broth to the pan with the cooked meat. Stir and cook for 1-2 minutes. Remove the pan from the heat.
Preheat the oven to 350oF. Coat a 9x13 casserole dish with nonstick spray.
Divide the meat and vegetable mixture among 6 tortillas. Roll and place the filled tortillas (overlapping sides down) into the casserole dish. Top with salsa and cheese, and bake for 20-25 minutes until the cheese begins to bubble.
While the enchiladas cook, make the lime crema by combining the Greek yogurt, 2 tbsp. lime juice, and salt to taste.
Once the enchiladas have cooked, drizzle with lime cream and garnish with fresh cilantro, avocado, and pico de Gallo as desired.