featured 33382

Baked Sweet Potato and Chicken Enchiladas

It’s dinner time, and these Healthy Chicken Enchiladas are calling your name. Packed with shredded chicken, roasted sweet potatoes and black beans, plus an easy homemade enchilada sauce made from simple pantry staples, this dish is a crowd-pleaser and perfect for meal prep. Make a batch for the week, bring it to a potluck, or serve it up for family dinner — these enchiladas hold up well when reheated and taste even better the next day.

healthy chicken enchiladas on a plate

Homemade Enchilada Sauce

Homemade enchilada sauce is easier than it looks and delivers fresher, brighter flavor than most store-bought cans. The ingredients are simple pantry staples, and you can prepare the sauce while the chicken and sweet potatoes roast. Keep these items on hand and you’ll be ready to whip up enchiladas any night of the week.

  • Tomato sauce (canned)
  • Chili powder
  • Ground cumin
  • Garlic (powder or fresh)
  • Salt
  • Hot sauce (use your favorite)

These staples make a flavorful, slightly spicy sauce that complements the sweetness of roasted sweet potato and the heartiness of shredded chicken and black beans.

healthy enchiladas covered with homemade enchilada sauce in baking dish

How to Make Homemade Enchilada Sauce

This sauce comes together in about 15 minutes and requires only a small saucepan. You can make it while the chicken and sweet potatoes are in the oven, so it doesn’t add extra hands-on time.

Step 1

Combine the tomato sauce, water, chili powder, garlic powder (or minced garlic), cumin, hot sauce and a pinch of salt in a small saucepan. Bring the mixture to a boil over medium-high heat while stirring to combine.

Step 2

Reduce heat to low and let the sauce simmer gently for about 10 minutes to let the flavors meld and the sauce thicken slightly. Taste and adjust seasoning as needed, adding more hot sauce if you want extra heat.

black beans and chicken in open tortilla

baking dish full of healthy chicken enchiladas topped with melted cheese and avocado

spatula dishing out a healthy enchilada from yellow baking dish

Other Enchilada Ideas

  • Slow cooker chicken enchilada casserole
  • Twice-baked turkey and sweet potato enchilada boats
  • Superfood enchilada-style dips or bakes

Sweet Potato Chicken Enchiladas

Packed with shredded chicken, roasted sweet potatoes and refried black beans, these enchiladas are finished with a homemade enchilada sauce and a sprinkle of cheese. They serve well for eight portions and make a nutritious, balanced meal.

Details

By: Emily Richter

Prep: 45 mins | Cook: 20 mins | Total: 1 hr 5 mins | Servings: 8

healthy enchilada served over rice topped with avocado

Ingredients

For the Chicken

  • 1 lb boneless, skinless chicken breast, shredded
  • 1/2 tablespoon olive oil
  • Salt and pepper, to taste

For the Sweet Potatoes

  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • Salt, to taste

For the Enchilada Sauce

  • 15 oz canned tomato sauce
  • 1/3 cup water
  • 1 1/2 tablespoons chili powder
  • 1/2 tablespoon garlic powder (or 1 clove minced garlic)
  • 1 teaspoon ground cumin
  • 1 tablespoon hot sauce (adjust to taste)
  • 1/8 teaspoon salt

For the Enchiladas

  • 6–8 large whole grain tortillas
  • 15 oz canned refried black beans
  • 1/2 cup shredded cheddar cheese
  • 1 lime, for serving
  • 1 large avocado, sliced, for topping
  • Fresh cilantro, chopped, for garnish

Instructions

Chicken and Sweet Potatoes

  1. Preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment or spray them with nonstick spray.
  2. On one baking sheet, toss the cubed sweet potatoes with 1 tablespoon olive oil, garlic powder, cumin and a pinch of salt. Spread in a single layer.
  3. On the second baking sheet, drizzle the chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper.
  4. Bake both trays in the oven for about 20–25 minutes, until the sweet potatoes are tender and the chicken is cooked through.
  5. Remove from the oven and let cool for 5 minutes. Shred the chicken with two forks and set aside. You can also slightly mash the roasted sweet potatoes if you prefer a softer texture for rolling.

Enchilada Sauce

  1. While the chicken and sweet potatoes roast, combine the tomato sauce, water, chili powder, garlic powder, cumin, hot sauce and salt in a small saucepan.
  2. Bring the sauce to a gentle boil over medium-high heat, then reduce to low and simmer for 10 minutes. Taste and adjust seasoning or heat level as needed.

Assemble and Bake

  1. Pour half of the enchilada sauce into the bottom of a 9×13-inch casserole dish and spread evenly.
  2. To assemble each enchilada, spread about 2 tablespoons of refried black beans down the center of a tortilla. Add roughly 1/4 cup roasted sweet potatoes and 1/4 cup shredded chicken. Fold the ends in and roll tightly. Place seam-side down in the casserole dish. Repeat until you have 6–8 enchiladas.
  3. Pour the remaining enchilada sauce over the rolled enchiladas and spread to coat evenly.
  4. Bake at 350ºF for 10 minutes, remove and sprinkle with shredded cheddar cheese, then bake an additional 10 minutes until the cheese melts and the edges are bubbly.
  5. Finish with a squeeze of lime, sliced avocado and chopped cilantro. Serve warm.

Tips & Notes

Nutrition values and serving suggestions are based on 8 enchiladas. This recipe reheats very well—store leftovers in an airtight container for up to 3 days. For meal prep, assemble enchiladas and keep covered in the fridge; bake when ready to serve. You can swap the chicken for turkey or shredded beef, and use your preferred cheese or a dairy-free alternative.

Nutrition (per serving)

Calories: 308 kcal, Carbohydrates: 36 g, Protein: 21 g, Fat: 9 g, Fiber: 5 g, Sugar: 6 g.

Nutrition information is an approximation and should be used as a guideline.

Love this recipe? Try adding extra veggies to the filling — sautéed bell peppers, onions or spinach all work well — and enjoy a wholesome, satisfying meal any night of the week.