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    You are in: Home / Recipes / Chicken Enchilada With Sweet Potato Recipe
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    Chicken Enchilada With Sweet Potato

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    • 8 corn tortillas, cut into quarters
    • 2 cups shredded mexican cheese
    • 15 ounces enchilada sauce
    • 1 lb cooked chicken, cubed
    • 3/4 cup steamed sweet potato

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      In a blender, puree sweet potato into enchilada sauce. (To steam the sweet potato, rinse it, then prick all over with a fork, and rinse again. Wrap in plastic wrap and nuke for 4 minutes. Turn and nuke 4 more minutes. Let cool a few minutes, then scoop pulp out of skin.).
    3. 3
      Dip tortillas into sauce, and make a layer on bottom of greased 8x8 baking dish.
    4. 4
      Layer with chicken, cheese, and enchilada sauce.
    5. 5
      Repeat with another layer of tortilla, chix, cheese, and sauce.
    6. 6
      Top with a final layer of tortillas, sauce and cheese.
    7. 7
      Bake for 20 minutes, or until cheese bubbles and is golden.
    8. 8
      This recipe is very versatile. Add olives, green chilies, anything you like.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Enchilada With Sweet Potato

    Serving Size: 1 (239 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 360.0
     
    Calories from Fat 170
    47%
    Total Fat 18.9 g
    29%
    Saturated Fat 9.8 g
    49%
    Cholesterol 102.9 mg
    34%
    Sodium 574.9 mg
    23%
    Total Carbohydrate 16.6 g
    5%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.9 g
    11%
    Protein 30.0 g
    60%

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