Total Time
15mins
Prep 10 mins
Cook 5 mins

Always I-N-S-P-I-R-E-D by what I read, This makes for a QUICK, GREAT feed! SO simply, easy to do! Your family will thank you for seeming like you fussed, TRUE!

Ingredients Nutrition

Directions

  1. Dice chichen; spray pan with oil; cook about 5 minutes until cooked anc browned.
  2. ADD cumin; stir for 1 minute.
  3. Add drain chickpeas and with back of a fork mash lightly.
  4. NOTE: Can use 400 gram canned (drained) for ease.
  5. HEAT Sweet potato on paper towel on plate in microwave for 10 minutes.
  6. NOTE: Make sure to pierce the potato with a knife.
  7. SCOOP out sweet potato and add to chicken and chickpeas; add 1 cup tomato sauce and combine ingredients in pan.
  8. Lightly oil oven friendly dish.
  9. Place 1 tortilla at a time on a paper tower in microwave for 15 - 20 seconds (makes folding ALOT easier).
  10. Place about 3 Tbsp of chicken mixture inside tortilla and wrap.
  11. NOTE: I find it easiest to pull up bottom closest to me, then turn clockwise to the right and roll up tight.
  12. Place in oven friendly dish; seam side down.
  13. COMBINE remaining pasta sauce (1/2 cup) and 1/2 cup water.
  14. Place over enchiladas and top with 1 cup low-fat cheese.
  15. NOTE: Can use less.
  16. Place under griller for 5 minutes until cheese is bubbly and light brown.
  17. ENJOY!