Whole wheat tortillas filled with chicken and sweet potatoes, covered with a rich, creamy sauce and sprinkled with cheese…these Chicken and Sweet Potato Enchiladas are one of the dishes that everyone in our family loves, especially my kids!
Enchiladas, which are Mexican in origin, are a popular dish in America. I make this dish about once a month and we never tire of it. I serve it with a side salad and it makes a complete meal. You can freeze the leftovers.
For these Chicken and Sweet Potato Enchiladas:
- I use my Soaked Wheat Tortillas. They are so much healthier and more delicious than the store-bought tortillas.
- I use my Healing Bone Broth for the sauce. I make both the tortillas and the bone broth in large batches and store in the freezer, so this dish comes together fast.
In America, the sauce for this dish is often made with sour cream, but here I have replaced it with fresh lebneh.
Use fresh cheddar cheese, not the processed cheddar. It is much healthier and more delicious.
Chicken Enchiladas
| Servings | Prep Time |
| 4-6people | 20minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 500grams boneless chicken breastcut into small pieces
- 1medium onionchopped
- 2cups sweet potatopeeled and chopped into small pieces
- 1teaspoon cumin
- 1tablespoon butter, ghee, or coconut oil
- 8-10 tortillas
- 1cup fresh cheddar cheesegrated
For the Sauce:
- 1/4cup butter
- 1/4cup whole wheat flour*
- 2cups bone broth(chicken stock)
- 1cup lebneh
- 1teaspoon natural salt
- 1 green chili pepperseeded and chopped
- tomato and cilantro to sprinkle on top(optional)
Instructions
- Heat the butter over medium heat and cook the onion for about 5 minutes until soft. Add the chicken and cumin and cook until the chicken is done.
- Meanwhile, place the sweet potato cubes on a baking tray with a tablespoon of butter/ghee and some salt & pepper and place in a 350°F (180°C) oven for 20 minutes, until soft.
- Add the cooked sweet potatoes to the chicken mixture, and divide this mixture evenly between the tortillas. Roll each tortilla and place seam-side down in a large baking dish that has been lightly buttered.
For the Sauce:
- Melt the butter in a medium saucepan. Stir in the flour and cook for a couple minutes. Slowly add the chicken broth and whisk until it comes to a boil. Continue cooking until it starts to thicken.
- Remove from the heat and whisk in the lebneh, salt, and green chili. Poor the sauce evenly over the enchiladas and sprinkle the cheese on top.
- Bake at 400°F (200°C) for 20 minutes until the sauce is bubbly.
- Sprinkle with diced tomato, green onions, and cilantro (optional). Enjoy!
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