Creamy Chicken Enchilada Stuffed Sweet Potatoes Recipe
Spicy chiles, melty cheese, and lime deliver vibrant flavor with minimal effort.
Creamy Chicken Enchilada Stuffed Sweet Potatoes
Enchilada stuffed sweet potatoes are the ultimate fusion of cozy comfort food and vibrant Tex-Mex flavor, blending creamy chicken enchilada filling with the soft, sweet flesh of roasted sweet potatoes. This dish offers the perfect balance between savory, spicy, and sweet, with a crisp potato skin encasing a rich, tangy, and satisfying center. It’s an excellent option when you desire something hearty, unexpected, and weeknight-friendly.
Why You’ll Love This Recipe
- Balanced flavor profile: Sweet potatoes pair beautifully with the savory, spicy chicken enchilada filling.
- Meal prep friendly: The filling can be made ahead and reheated when ready to serve, saving valuable time.
- Family pleasing: Both kids and adults enjoy the cheesy, creamy comfort of this dish.
- Flexible cooking methods: Can be roasted in a traditional oven or finished in an air fryer for convenience.
What Are Enchilada Stuffed Sweet Potatoes?
In this recipe, sweet potatoes serve as a sturdy and nutritious vessel, baked until fluffy and tender, then split open and filled with a creamy chicken enchilada mixture featuring rotisserie chicken, green chiles, jalapeños, tangy sour cream, and melty monterey jack cheese. Topped with fresh cilantro and a hit of lime, every bite delivers a satisfying mix of rich sauce and subtle sweetness, all with minimal prep and cleanup.
Ingredients
- 6 medium sweet potatoes, scrubbed and dried
- 4 tablespoons olive oil
- 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 1/2 cups shredded rotisserie chicken
- 1 (4-ounce) can diced green chiles
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup sour cream
- 1 lime, juiced, plus wedges for serving
- 1 cup shredded monterey jack cheese (about 4 ounces)
- Fresh cilantro, for serving
Step-by-Step Directions
- Preheat and prepare potatoes: Preheat your oven to 400°F (204°C). Line a baking sheet with foil. Prick each sweet potato 3-4 times with a fork. Place them on the sheet and brush with 2 tablespoons of oil, then sprinkle with 1 teaspoon salt.
- Roast potatoes: Bake until the skins are crisp and a paring knife slips easily into the flesh—about 45 minutes to 1 hour, depending on size.
- Make the filling: Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add garlic, jalapeño, and onion. Sauté until softened (about 3 minutes). Sprinkle flour over the mixture, stir, and cook for 1 minute until lightly browned and bubbling.
- Build the sauce: Gradually whisk in the chicken broth, stirring constantly until slightly thickened, about 1 minute. Stir in shredded chicken, diced green chiles, black pepper, paprika, and the remaining 1 teaspoon salt. Remove from heat and stir in the sour cream and lime juice.
- Cool and stuff: Once the potatoes finish baking, let them cool for about 5 minutes so they’re easy to handle. Switch the oven to broil. Split each potato lengthwise and lightly mash the flesh.
- Fill and broil: Divide the creamy chicken filling among the potatoes and top with shredded cheese. Broil until the cheese is melted and browning slightly, 2-3 minutes.
- Finish & serve: Top with chopped cilantro and serve with fresh lime wedges. Enjoy immediately for best texture and flavor.
Pro Tips for the Best Stuffed Sweet Potatoes
- Uniform size matters: Use sweet potatoes that are similar in size for even baking.
- Crispy skin: Don’t skip oiling and salting the skins before roasting—they add great texture and flavor.
- Make-ahead: The enchilada filling can be prepped up to 2 days in advance and refrigerated in an airtight container. Gently reheat before serving.
- Finishing touch: A squeeze of lime and fresh cilantro boosts brightness and ties the flavors together.
Cooking Method Variations
- Air Fryer: You can roast and finish the sweet potatoes in an air fryer for a quicker option. Start checking the potatoes after 30 minutes at 400°F, then add filling and cheese and air fry until the cheese is melted.
- Regular Potatoes: Yes, you can use russet or Yukon gold potatoes. Adjust oven time accordingly, since they may take longer to bake than sweet potatoes due to their different starch content.
Sweet Potatoes vs. Yams: What’s the Difference?
| Sweet Potatoes | Yams |
|---|---|
| Smaller, 5–7 oz average | Much larger, up to several pounds |
| Orange, white, purple, or red flesh | Typically white or purple flesh |
| Sweet flavor, creamy & moist texture | Bland, starchy, drier |
| Thin, smooth skin | Thick, bark-like skin |
| Botanically unrelated to yams | Botanically unrelated to sweet potatoes |
What others are reading
Tip: For this recipe, always use sweet potatoes to ensure a sweet, creamy filling rather than the dry, starchy quality of true yams.
Serving Suggestions & Sides
- Simple green salad: The fresh crunch of greens makes a great contrast to the creamy filling.
- Mexican street corn: Spicy, cheesy corn pairs beautifully and stays in the Tex-Mex theme.
- Rice or beans: Complete the meal with easy sides like cilantro lime rice or black beans.
- Fresh toppings: Sliced jalapeños, diced avocado, diced tomatoes, or extra sour cream offer extra color and freshness.
Customizing Your Enchilada Stuffed Sweet Potatoes
- Vegetarian: Omit chicken and use black beans, corn, or sautéed mushrooms for a hearty meatless version.
- Spicy: Add chopped chipotles in adobo or extra jalapeños for more heat.
- Cheese: Swap monterey jack for pepper jack or cheddar, or use a blend for extra cheesiness.
- Sauce: Stir in a splash of enchilada sauce or hot sauce to the filling for extra zest.
How to Store and Make Ahead
- Filling: Refrigerate cooked enchilada filling in an airtight container for up to 2 days. Reheat in a skillet or microwave before stuffing.
- Stuffed potatoes: Best eaten fresh, but leftovers can be refrigerated (covered) for up to 2 days. Reheat thoroughly before serving. The skin won’t be as crisp, but the flavors remain delicious.
- Freezing: Not recommended, as the texture of roasted sweet potatoes can become watery after freezing and thawing.
Frequently Asked Questions
Can I substitute the chicken?
Absolutely! Try shredded beef, ground turkey, or even all-black beans for a protein swap that keeps the filling flavorful and hearty.
What size sweet potatoes are best for stuffing?
Choose medium-sized potatoes, about 5–7 ounces each. They’re big enough for filling but not so large they cook unevenly.
Can I use regular potatoes instead?
Yes, but regular potatoes require longer roasting due to lower starch content. Bake until fork-tender, then proceed with the recipe.
How do I know when the sweet potatoes are done baking?
The skins will be crisp and browned, and a paring knife should glide easily into the center without resistance.
Is there a way to make this spicy or mild?
For more kick, leave in jalapeño seeds or add hot sauce. For milder heat, use half a jalapeño or omit entirely.
Can I make this recipe in an air fryer?
Yes! Air fry at 400°F for about 30 minutes, checking for tenderness. Stuff and return to the air fryer to melt the cheese.
Are sweet potatoes and yams the same thing?
No—sweet potatoes are sweet, creamy, and brightly colored, with thin skin. True yams are starchy, drier, and have rough, bark-like skin.
Is this dish gluten-free?
As written, the recipe contains flour. For a gluten-free version, substitute with cornstarch—just use half the amount called for in the recipe.
Nutritional Highlights
- Rich in fiber from sweet potatoes and vegetables.
- Good protein content, thanks to rotisserie chicken.
- Vitamin-packed: Sweet potatoes are high in vitamin A, C, and potassium.
Try More Sweet Potato Recipes
- Tex-Mex Sweet Potato Skins
- Loaded Vegetarian Stuffed Sweet Potatoes
- Sweet Potato Black Bean Enchiladas
- Sweet Potato Shepherd’s Pie
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a63149459/enchilada-stuffed-sweet-potatoes-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a63843864/chicken-enchilada-casserole-recipe/
- https://www.thepioneerwoman.com/potatoes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44216288/enchilada-recipes/
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