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Chicken & Sweet Potato Enchiladas Verde

00:50:00 6 servings, 2 enchiladas (269 g) each
Recipe By
1
0 0 Reviews
Prep Time
30
min.
Total Time
50
min.
Servings

6 servings, 2 enchiladas (269 g) each

Looking for a way to use up leftover cooked chicken breasts? Give our Chicken and Sweet Potato Enchiladas Verde a try. Trust us - you won't be disappointed with this tasty chicken casserole.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix sour cream and salsa until blended. Toss chicken with 1/2 cup cheese and 1 cup of the sour cream mixture.
  • Spread tortillas with potatoes. Spoon about 1/2 cup chicken mixture down centre of each tortilla; roll up.
  • Place, seam sides down, in 13x9–inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese. Cover.
  • Bake 15 to 20 min. or until heated through. Sprinkle with onions.

Serving Suggestion

Serve with a side of hot cooked rice and spicy black beans.

How to Shred the Cooked Chicken

Place cooled cooked chicken on work surface. Use 2 forks or your fingers to pull meat lengthwise in opposite directions to separate it into long shreds.

Servings

  • 6 servings, 2 enchiladas (269 g) each

Nutritional Information

Serving Size 6 servings, 2 enchiladas (269 g) each
AMOUNT PER SERVING
Calories 360
% Daily Value
Total fat 14g
Saturated fat 7g
Cholesterol 85mg
Sodium 220mg
Carbohydrate 30g
Dietary fibre 3g
Sugars 2g
Protein 29g
   
Vitamin A 60 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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