Spicy Chicken and Sweet Potato Enchiladas
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Spicy Chicken and Sweet Potato Enchiladas

Is there anything better than enchiladas? These ones have a fantastic spicy sauce and are packed with loads of chicken, vegetables and beans!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Author Amy Fulwood

Ingredients

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

Instructions

  • 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.