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1 -1/2 cups reduced sodium chicken |
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3 cups canned tomato sauce |
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2 tablespoons chipotle chilis in adobo sauce |
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fresh black pepper, to taste |
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4 medium, (about 6 oz each) sweet potatoes, skin on |
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1 pound boneless skinless chicken breasts |
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3/4 teaspoon garlic power |
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chopped scallions, for serving |
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1/4 cup light sour cream or Greek yogurt |
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1 cup shredded cheddar cheese |
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4 tablespoon chopped scallions |
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ENCHILADA SAUCE: - Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.
SWEET POTATOES: - Pre-heat over to 425 degrees. Wash and dry the sweet potatoes. Wrap the potatoes individually in foil and bake for 40-50 min or until you can easily pierce them with a fork.
Season the chicken with salt and garlic powder on both sides.
In a pan over medium-low heat, add 2 tablespoons olive oil, add and cover with 1/4 cup enchilada sauce. Cook for 5-10 minutes then turn over and cook until 165 degree's. Once chicken is done, transfer chicken to a small bowl and roughly shred with 2 forks and add 3/4 cup enchilada sauce, more if needed.
Split open the sweet potatoes and loosen each side up with a fork, then top with 2/3 cup of the enchilada chicken.
Drizzle each half with 2 tablespoon cheese and more enchilada sauce, place under the broiler 2 to 3 minutes, or until melted.
Garnish each potato with 1 tablespoon scallions.
413 Cals, 34 Protein, 47 Carbs, 10 Fats |
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