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Chicken and Sweet Potato Enchiladas Verde

Prep Time
Total Time

6 servings

What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix sour cream and salsa until blended. Toss chicken with 1/2 cup cheese and 1 cup of the sour cream mixture.
  • Spread tortillas with potatoes. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll up.
  • Place, seam sides down, in 13x9–inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese. Cover.
  • Bake 15 to 20 min. or until heated through. Sprinkle with onions.

Serving Suggestion

Serve with a side of hot cooked rice and spicy black beans.

How to Shred the Cooked Chicken

Place cooled cooked chicken on work surface. Use 2 forks or your fingers to pull meat lengthwise in opposite directions to separate it into long shreds.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 430
Total fat 18g
Saturated fat 9g
Cholesterol 105mg
Sodium 550mg
Carbohydrate 34g
Dietary fiber 5g
Sugars 4g
Protein 32g
% Daily Value
Vitamin A 90 %DV
Vitamin C 8 %DV
Calcium 30 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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