Recipe

Hosted By
DnD

		Chicken Enchilada Stuffed Sweet Potatoes
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

ENCHILADA SAUCE:

1/2 tsp olive oil

4 garlic cloves, minced

1 -1/2 cups reduced sodium chicken

3 cups canned tomato sauce

2 tablespoons chipotle chilis in adobo sauce

1 tsp chili powder

1 tsp ground cumin

1/2 teaspoon kosher salt

fresh black pepper, to taste

SWEET POTATOES:

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

chopped scallions, for serving

1/4 cup light sour cream or Greek yogurt

1 cup shredded cheddar cheese

4 tablespoon chopped scallions

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