Monday, October 4, 2010

Sweet Potato-Chicken Enchiladas with Tomatillo Sauce

These enchiladas are unusual and very tasty.  They're easy to pull together, and also easy to make for just one or two people, or for a group.  I really like the filling combo of the creamy sweet potatoes, slightly spicy peppers, and chicken, and it contrasts well with the acidic green sauce.  These enchiladas are great to try when you're in the mood for Mexican but want something a little different.  They're not too spicy, so feel free to add more jalapeno to the sauce if you like.

Sweet Potato-Chicken Enchiladas with Tomatillo Sauce (adapted from Chili Cheese Fries, original recipe here)
Makes 4 enchiladas, serving 1 with leftovers

For the sauce:
3/4 pound tomatillos
3 cloves garlic, peeled and crushed
1/2 small white onion, peeled and coarsely chopped
1/2 jalapeno, seeds removed and coarsely chopped
1-1/2 cups chicken broth

For the filling:
2-1/2 ounces chicken breast, cooked and cubed
1 small sweet potato (about 3 ounces), cooked, peeled, and cubed
1 small poblano pepper, roasted, peeled, seeded, and sliced into strips
1 ounce Mexican blend cheese

To finish:
4 corn tortillas
1 ounce Mexican blend cheese

1. Preheat the oven to 350 degrees.
2. Place the tomatillos in a bowl of hot water, and let sit for about five minutes.  Slip off the husks, remove any stems, and wash well.  Place in a sauce pan with the garlic, onion, jalapeno, and chicken broth.  Bring to a boil and cook, stirring often, until the tomatillos are soft and have lost their bright green color.  The liquid should be almost entirely reduced.  Puree with an immersion blender until smooth.
3. Soften the tortillas in the microwave for about 30 seconds.  Dip each tortilla into the sauce, and then fill with a quarter of each of the filling ingredients.  Roll up and place in an oil-sprayed small casserole dish.  Repeat with remaining tortillas.
4. Pour a bit more tomatillo sauce over the enchiladas so the enchiladas are well covered.  You will have quite a bit of sauce leftover.  Sprinkle with the remaining 1 ounce cheese.  Bake until the sauce is bubbling and the cheese is melted, about 20-30 minutes.


  1. What a great meal! The tomatillo sauce sounds so flavorful and the sweet potatoes in the enchiladas are a really great addition!

  2. Super food, delicious and healthy!

  3. These look really interesting. My bf's mom and I were just talking about enchiladas. With this on top of that convo, I really have a hankering to try them now.