I really really really love Mexican food. I am pretty certain these spicy chicken and sweet potato enchiladas are not in any way authentic but they do taste pretty amazing.
After tasting the Mexican food in California I think UK Mexican food will be forever ruined for me. I can’t think of anything I’ve eaten here that even comes close to the food I had in the US. Such sad times.
Still, these are tasty in their own right just because there’s chicken and wraps and sweet potato and cheese and spice. The great thing about these enchiladas is that you can bulk them out with so much veg and the addition of the sweet potato makes them a really filling meal all on their own. The sauce ended up being pretty spicy because I used hot chilli powder, if you’re not a massive fan of spice then you might want to use mild instead.
One of my favourite things about enchiladas cooked like this is the way the ends of the tortilla get so crisp and crunchy while the middle gets kind of soggy. Yum!
These would be great served with some sour cream and salsa on the side. Enjoy!
Spicy Chicken and Sweet Potato Enchiladas
For the sauce
- 2 tbsp Vegetable Oil
- 2 cloves Garlic crushed
- 2 tbsp Plain Flour
- 4 tbsp Chilli Powder
- 1/2 tsp Salt
- 1/4 tsp Cumin
- 1/4 tsp Oregano
- 500 ml Chicken Stock
For the enchiladas
- 2 tbsp Vegetable Oil
- 1 large Sweet Potato chopped into small cubes
- 1 Red Onion chopped
- 1 Yellow Pepper chopped
- 4 Tomatoes chopped
- 600 g Chicken Thigh Fillets sliced
- 400 g tin Pinto Beans drained
- 320 g tin Sweetcorn drained
- 8-10 Wraps
- 2 handfuls Cheddar Cheese grated
Heat the oven to 180°C. Place the sweet potato on a baking tray with a tablespoon of oil and some salt and pepper and place in the oven for 20 minutes. While the sweet potato is cooking make the enchilada sauce. Heat the oil over a medium heat and add the garlic. Cook for a few minutes then add the flour and mix into a paste. Add the spices to the mixture and cook for a minute before adding the stock. Cook the sauce for 15-20 minutes then take off the heat and allow to cool.
Heat the rest of the oil in a frying pan over a medium heat then add the onion. Fry for a few minutes before adding the chicken and cooking for a few more minutes. Add the peppers and tomatoes to the pan and cook until the tomatoes release their juices.
Now you can assemble the enchiladas. Spread 2 spoonfuls of sauce in the middle of each wrap then add some of the chicken mixture, a spoonful each of the beans and sweetcorn and a helping of the sweet potato. Place the enchiladas in a greased baking dish and pour the remaining sauce over the top followed by the cheese. Bake for 20 minutes.