Loaded Enchilada Chicken Stuffed Sweet Potatoes Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			4 medium, (about 6 oz each) sweet potatoes, skin on 1 pound boneless skinless chicken breasts 1 teaspoon kosher salt 3/4 teaspoon garlic power 1 cup enchilada sauce chopped scallions, for serving 1/4 cup light sour cream 1/2 cup shredded cheddar cheese 1 tablespoon chopped cilantro
			Wash and dry the sweet potatoes and cook in oven until done. Season the chicken with salt and garlic powder and cook in a pan until done. Transfer chicken to a small bowl and roughly shred with 2 forks and add the enchilada sauce. Split open the sweet potatoes, then top with 2/3 cup of the enchilada chicken. Drizzle each half with 1 tablespoon cheese and place under the broiler 2 to 3 minutes, or until melted. Garnish each potato with 1 tablespoon sour cream and scallions and cilantro.