Why You’ll Love This these Sweet & Spicy Mexican Chicken Enchiladas
These enchiladas hit that perfect sweet-and-spicy combo that makes your taste buds do a little happy dance, thanks to the sneaky addition of pureed sweet potato mixed right into the sauce.
You get all the comfort of traditional enchiladas with layers of tender chicken and melty cheese, but with a subtle sweetness that rounds out those bold enchilada flavors beautifully.
Plus, this recipe is basically foolproof – just dip, layer, repeat, and let the oven work its magic while you sit back and enjoy the amazing smells wafting through your kitchen.
Ingredients List
Everything you need for these enchiladas is pretty straightforward, and chances are you’ve got most of it hanging around your kitchen already.
- 8 corn tortillas
- 2 cups shredded Mexican cheese
- 15 ounces enchilada sauce
- 1 lb cooked chicken, cubed
- 3/4 cup steamed sweet potato
Here’s what’s actually pretty cool about this ingredient lineup:
- The sweet potato sneaks in extra fiber, vitamin A, and potassium without anyone being the wiser.
- Corn tortillas are naturally gluten-free and have fewer calories than flour tortillas.
- You can easily swap the chicken for black beans or turkey if you want to mix things up.
- That Mexican cheese blend usually has some protein-packed varieties mixed in.
- The whole thing comes together with mostly whole food ingredients, which is always a win in my book.
Step by Step Directions
Making these chicken enchiladas is a simple layering process that takes about 30 minutes from start to finish.
- Preheat your oven to 375 degrees.
- Steam the sweet potato by rinsing it, pricking all over with a fork, and rinsing again, then wrap in plastic wrap and microwave for 4 minutes, turn and microwave 4 more minutes, let cool and scoop out the pulp.
- In a blender, puree the steamed sweet potato into the enchilada sauce until smooth.
- Cut the 8 corn tortillas into quarters.
- Grease an 8×8 baking dish.
- Dip tortilla pieces into the sweet potato enchilada sauce and create a layer on the bottom of the baking dish.
- Layer with cubed cooked chicken, shredded Mexican cheese, and more enchilada sauce.
- Repeat with another layer of tortillas, chicken, cheese, and sauce.
- Top with a final layer of tortillas, sauce, and cheese.
- Bake for 20 minutes or until the cheese bubbles and turns golden brown.
For an authentic touch, consider preparing this dish in Mexican clay cookware which enhances the flavors and provides even heat distribution.
Substitutions and Variations
- Spice it up – Diced jalapeños, green chiles, or a dash of cayenne pepper in the sauce mixture adds the perfect kick for those who like their food with personality.
- Veggie boost – Diced bell peppers, corn kernels, or chopped spinach mixed into the layers sneak in extra nutrition without anyone complaining.
- Sauce swaps – Red enchilada sauce, green salsa verde, or even a creamy white sauce work as the base, though you might want to adjust the sweet potato amount depending on the sauce’s consistency.
Additional Things to Serve With This Dish
This hearty enchilada casserole practically begs for some delicious sidekicks to round out the meal.
- Mexican rice – Whether you go with the classic tomato-based version or cilantro lime rice, it soaks up all those gorgeous sauce drippings that would otherwise go to waste.
- Refried beans – Black beans work too, but there’s something about creamy refried beans that just makes sense with enchiladas, like they’ve been best friends since childhood.
- Fresh guacamole and chips – Because honestly, what Mexican meal doesn’t benefit from a little creamy avocado action, and the chips give everyone something to munch on while you’re dishing up.
- Simple side salad – A crisp lettuce salad with lime vinaigrette cuts through all that melted cheese richness, plus it makes you feel slightly virtuous about eating a casserole loaded with dairy.
- Corn on the cob – Slather it with mayo, sprinkle with chili powder and cotija cheese for that street corn ambiance, or just butter and salt if you’re keeping things simple.
- Pickled jalapeños – They add that bright, tangy punch that wakes up your taste buds between bites of comfort food.
Cooking Tips & Tricks (Chef’s Notes)
This recipe forgives mistakes like a patient grandmother, which is exactly what we all need on a busy weeknight.
- Don’t skip the sweet potato puree step – I know it seems fussy, but that orange goodness adds natural sweetness and creates the most velvety sauce texture that store-bought enchilada sauce dreams of becoming.
- Layer like you’re building a lasagna – Press each tortilla layer down gently with your hands so everything nestles together, otherwise you’ll end up with enchilada soup instead of a proper casserole.
- Save some cheese for emergencies – Keep about half a cup in reserve because cheese has this annoying habit of disappearing faster than you expect, and nobody wants a sad, cheese-deficient top layer.
- Let it rest for 10 minutes after baking – This might be the hardest part of the whole recipe since your kitchen smells like heaven, but trust the process because hot cheese is basically molten lava that will burn your tongue.
- Cover with foil if the top browns too quickly – Some ovens run hot and will turn your beautiful golden cheese into something that looks like it survived a kitchen fire, so keep an eye on things during the last few minutes.
- Use rotisserie chicken for maximum laziness – Life’s too short to poach chicken breasts when the grocery store deli counter has already done the hard work for you.
Nutritional Facts
This Mexican chicken enchilada casserole packs impressive nutritional value alongside its comfort food appeal.
- Calories per serving: 385 – Based on 6 generous servings from this hearty casserole
- Protein powerhouse: 28g – The combination of chicken and cheese delivers almost half your daily protein needs
- Vitamin A boost: 184% DV – That sweet potato puree isn’t just for flavor; it’s a beta-carotene goldmine
- Calcium content: 35% DV – All that melted Mexican cheese contributes considerably to bone health
- Iron source: 15% DV – Corn tortillas and chicken work together to support healthy blood cells
- Fiber content: 4g – The corn tortillas and sweet potato add beneficial digestive fiber
- Sodium consideration: 890mg – The enchilada sauce and cheese make this a higher-sodium dish, so balance with fresh sides
- Carbohydrates: 22g – Primarily from tortillas and sweet potato, providing sustained energy
- Fat content: 18g – Mostly from cheese, with about 11g being saturated fat
- Potassium: 520mg – Sweet potato and chicken contribute to heart-healthy potassium levels
- B-vitamin rich – Chicken provides essential B6 and niacin for energy metabolism
Fun “Did You Know?”
While most people think enchiladas originated in Mexico, archaeological evidence suggests ancient Mayans were rolling foods in tortillas over 1,000 years ago.
I find it fascinating that the word “enchilada” comes from the Spanish verb “enchilar,” meaning “to season with chili.”
Sweet potatoes weren’t traditional in Mexican cuisine until Spanish colonizers introduced them from South America.
Did you know that corn tortillas contain complete proteins when paired with beans? That’s why Mexican cuisine naturally creates nutritionally balanced meals.
Today’s enchiladas would be unrecognizable to ancient Mayans, but the basic concept of wrapped, sauced tortillas remains unchanged across centuries.
