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These Green Chile Chicken Enchiladas are stuffed w/ sweet potatoes, chicken, black beans, goat cheese, & Monterey jack cheese! We
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5 from 3 votes

Green Chile Chicken Enchiladas

These Green Chile Chicken Enchiladas are stuffed w/ sweet potatoes, chicken, black beans, goat cheese, & Monterey jack cheese! We <3 easy dinner recipes!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 8 enchiladas
Calories: 571kcal
Author: Jennifer Debth

Ingredients

  • 1 pound boneless skinless chicken breasts*
  • 1 (10 oz) sweet potato peeled and cubed (1 inch)
  • 1 tablespoon extra virgin olive oil
  • salt to taste
  • 1 (4 oz) log goat cheese softened
  • 2 cups shredded Monterey jack cheese divided
  • 1 (15 oz) can black beans drained and rinsed
  • 1 cup Stubb's Green Chile Anytime Sauce divided*
  • 1 cup non fat plain greek yogurt or sour cream
  • 8 (8 in) flour tortillas
  • ½ cup goat cheese crumbles

Optional garnishes

  • chopped cilantro
  • Diced avocado
  • diced tomatoes
US Customary - Metric

Instructions

  • Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
  • Place chicken breasts and peeled/cubed sweet potatoes onto baking sheet.
  • Toss with olive oil and salt until fully coated.
  • Bake in preheated oven for 20 minutes, or until chicken has cooked through and sweet potatoes are fork tender.
  • Let rest for 5 minutes before cutting chicken and sweet potatoes into bite sized pieces.
  • Lower heat to 350 degrees and grab a 9 x 13 in glass baking pan.
  • In a large bowl, place softened goat cheese and stir to break the log up.
  • Stir in 1 cup Monterey jack cheese, black beans, 1/2 cup Stubb's Green Chile Anytime Sauce, cut chickens, and sweet potatoes.
  • Place 1/2 cup cheese/black beans/chicken/sweet potato filling onto 1 flour tortilla.
  • Roll up and place seam side down in your pan.
  • Repeat with remaining filling and tortillas.
  • Whisk together greek yogurt and remaining 1/2 cup Stubb's Anytime Sauce.
  • Pour over enchiladas and use a spatula to evenly spread the sauce.
  • Top with remaining 1 cup Monterey jack cheese and goat cheese crumbles.
  • Bake, uncovered, for 20 minutes, or until the filling is hot and the cheese is melty!
  • Serve immediately with optional garnishes!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*This can be replace with green chile enchilada sauce, but you may need to adjust your seasonings, as I find the Stubb's sauce to be more flavorful than a typical enchilada sauce. :)

Nutrition

Serving: 1enchilada | Calories: 571kcal | Carbohydrates: 54g | Protein: 38g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 1024mg | Potassium: 674mg | Fiber: 8g | Sugar: 7g | Vitamin A: 5755IU | Vitamin C: 2.1mg | Calcium: 374mg | Iron: 4.5mg

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