Gather up your shredded chicken, cheddar jack cheese, sour cream, and salsa, we're making enchiladas verde, and we're adding mashed sweet potatoes! Try these Chicken and Sweet Potato Enchiladas Verde tonight.
1 sweet potato (1/2 lb.), peeled, cooked and mashed
4 green onion s, sliced
Add To Shopping List
Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.