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mexican chicken stuffed sweet potatoes recipe 657547687

Easy Mexican Chicken Stuffed Sweet Potatoes

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Mexican chicken stuffed sweet potatoes: a gluten-free, easy dinner loaded with shredded chicken, enchilada sauce, and your favorite toppings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1
Course: Main
Cuisine: Mexican
Calories: 394
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 medium potatoes
  • 1 pound boneless skinless chicken breasts
  • 1 onion, halved
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 bay leaf
  • water, enough to fully cover the chicken
  • 2 cups enchilada sauce (authentic enchilada sauce, easy enchilada sauce, green enchilada sauce or your favorite store-bought enchilada sauce)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 avocado peeled, seeded and diced
  • 1/2 bunch cilantro, minced
  • 1/2 cup crumbled cotija cheese (or feta cheese)
  • 1/4 cup sour cream

Method
 

To make the sweet potatoes
  1. Preheat oven to 425°F. Poke holes all around each sweet potato with a fork.
  2. Cover in foil and bake for 45-60 minutes, until tender and easy to cut through. (The bigger the sweet potatoes, the longer they'll need to bake.)
  3. Remove the sweet potatoes from the oven, remove the foil and set aside until cool enough to handle.
To make the chicken
  1. In a dutch oven or pot, add chicken, onion, garlic, salt and bay leaf. Add enough water to cover the chicken and bring to a boil over high heat. Reduce the heat to simmer and cook for 25 minutes, until chicken is tender and can be shredded with a fork.
  2. Remove the chicken from the pot with a slotted spoon and transfer to a plate or cutting board. Shred the chicken, season with salt and set aside.
To assemble
  1. Heat the enchilada sauce and black beans on the stove or in the microwave, until hot.
  2. Cut the tops of each sweet potato into an oblong shape. (See the video in the recipe post for a visual example.) Scoop out a little of the inside so that you can fill it in with the toppings.
  3. Fill each sweet potato with shredded chicken, enchilada sauce, black beans, avocados, cilantro, cotija cheese and sour cream.

Nutrition

Calories: 394kcalCarbohydrates: 48gProtein: 26gFat: 11gSaturated Fat: 4gCholesterol: 51mgFiber: 11gSugar: 14g

Notes

Ingredient Swap: I love using leftover rotisserie chicken here to save time, just shred it and skip the poaching step entirely.
Storage Tip: Store the components separately in the fridge for up to 3 days; the assembled potatoes get soggy, but the chicken, sauce, and beans reheat beautifully.
Make-
Ahead Trick: I bake the sweet potatoes a day in advance and keep them wrapped in the fridge, then just reheat them in the oven while I warm the other fillings.
Common Mistake: Don't skip poking the sweet potatoes with a fork before baking, I learned the hard way that steam needs to escape or they can burst in your oven.
Serving Suggestion: For a fun, interactive meal, I set all the warm and cool toppings in separate bowls and let everyone build their own stuffed potato at the table.
Equipment Note: If you don't have a Dutch oven, a simple saucepan works perfectly for poaching the chicken, just make sure the chicken is fully submerged.