Chicken Enchilada Stuffed 

Sweet Potatoes

Ingredients

4 sweet potatoes

2 cups shredded chicken

For the enchilada sauce:

1.33 tbsp. olive oil

1.33 tbsp. whole wheat flour can also sub in all-purpose or gluten-free flour

1.33 tbsp. chili powder

0.33 tsp. garlic powder

0.17 tsp. oregano

0.17 tsp. cumin

0.33 tsp. salt

1 cup no salt added chicken broth

Optional Toppings:

Diced avocado

Diced tomato

Finely chopped red onion

Cilantro

Lettuce

Shredded cheese

Instructions

Preheat oven to 400 degrees F. Spray baking sheet with cooking spray or line with parchment paper and place sweet potatoes on sheet. Bake for 50-60 minutes or until soft.

Meanwhile, prepare shredded chicken using desired method. I like to boil one pound of chicken breasts in water for about 20-25 minutes or until no longer pink. Shred using two forks.

For the enchilada sauce, add olive oil and flour to a small saucepan over medium high heat. Stir and cook for one minute. Add the rest of the spices and stir. Gradually add the broth and whisk to remove any lumps. Bring to a boil and allow to simmer for 10-15 min or until slightly thickened.

Mix the enchilada sauce with the shredded chicken evenly distributed.

Slice the sweet potatoes in half lengthwise.

Top each sweet potato with equal amounts of chicken enchilada mixture. Garnish with desired toppings.

Nutrition

Calories: 315k cal 

Carbohydrates: 33g

Protein: 22g Fat: 11g 

Saturated Fat: 2g. 

Cholesterol: 53mg

Sodium: 383mg

Potassium: 763mg

Fiber: 6gSugar

Vitamin A: 19933IU

Vitamin C: 3mg

Calcium: 73mg 

Iron: 3mg