These enchilada stuffed sweet potatoes are a fun twist on taco night! They’re filled with tender shredded chicken, green chiles, and a creamy, zesty sauce, then topped with melted Monterey Jack cheese. Best of all, they’re easy to make and packed with flavor. Here’s how to put them together!
Ingredients
- 6 medium sweet potatoes
- 4 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 2 garlic cloves, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 onion, chopped
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 ½ cups shredded rotisserie chicken
- 1 (4 ounce) can diced green chiles
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ cup sour cream
- Juice of 1 lime, plus lime wedges for serving
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, for serving
Directions
Step 1: Get the sweet potatoes ready.
First, preheat your oven to 400°F. Line a large baking sheet with foil, then grab a fork and prick each sweet potato 3 to 4 times. Arrange them on the baking sheet, brush them all over with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt.
Step 2: Bake until tender.
Next, pop the sweet potatoes into the oven and bake for 45 minutes to 1 hour. You’ll know they’re ready when the skins are crisp and lightly browned and a paring knife slides easily into the center. Since sweet potatoes can vary in size, start checking them around the 45 minute mark.
Step 3: Start making the chicken filling.
While the sweet potatoes bake, you can work on the filling. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic, jalapeño, and chopped onion, then sauté for about 3 minutes, or until everything starts to soften and smell fragrant.
Step 4: Make the creamy sauce.
Once the vegetables have softened, sprinkle the flour over them and stir well. Let it cook for about 1 minute, until the mixture is lightly browned and bubbling. Then, slowly pour in the chicken broth while whisking constantly to keep the sauce smooth. Continue stirring for another minute or so, until it begins to thicken.
Step 5: Add the chicken and seasonings.
Now it’s time to bring everything together! Stir in the shredded rotisserie chicken, diced green chiles, black pepper, paprika, and remaining 1 teaspoon of salt. Mix until the chicken is evenly coated in the sauce, then remove the skillet from the heat. Finally, stir in the sour cream and fresh lime juice for a creamy filling with a little tang.
Step 6: Prepare the sweet potatoes for stuffing.
Once the sweet potatoes are tender, take them out of the oven and let them cool for about 5 minutes so they’re easier to handle. Meanwhile, switch your oven to the broil setting. When the potatoes have cooled slightly, carefully slice each one lengthwise, being careful not to cut all the way through. Use a fork to gently mash the insides a little, creating room for all that delicious filling.
Step 7: Stuff the potatoes and add the cheese.
Next, divide the chicken mixture evenly among the six sweet potatoes, spooning it right into the center of each one. Sprinkle the shredded Monterey Jack cheese over the tops. Don’t be shy with the filling!
Step 8: Broil until cheesy and golden.
Place the stuffed sweet potatoes under the broiler for 2 to 3 minutes, keeping a close eye on them. Once the cheese is melted and starting to turn golden brown, they’re ready to come out. The broiler works quickly, so make sure you don’t walk away!
Step 9: Add the finishing touches and serve.
Finally, sprinkle the enchilada stuffed sweet potatoes with fresh cilantro and serve them with lime wedges on the side. Give each one a squeeze of fresh lime juice just before digging in. Enjoy them while they’re warm and cheesy!
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