because i went for greek food last night and left marshall home along, i promised him a belated cinco de mayo meal. so tonight we celebrated seis de mayo!
i wanted to make enchiladas, but i also wanted to try something different than my usual recipe, so i opened the fridge and cupboards to see what i could drum up.
i started pulling things out and setting them on the counter, not really sure what i would end up with. i think my random ingredients turned out to be a successful recipe!
the good part about this recipe is that it isn’t like some of those enchilada recipes that make, like, 12 enchiladas. marshall and i do not need a whole pan of enchiladas to ourselves.
i am so sick of wasting food and throwing it away! that used to happen all the time. lately, i have perfected the task of cooking for two. this recipe makes just the right amount for a hungry husband (3 enchiladas) and a janetha (1.5 enchiladas) with a little bit of leftovers for lunch the next day (1.5 enchiladas). that is my goal every time i make a meal.. just enough for dinner plus a bit for lunch leftovers.
sweet potato black bean chicken enchiladas.
makes six enchiladas
- 6 oz boneless, skinless chicken breast, poached and shredded
- 1 cup canned black beans
- 1 cup sweet potatoes, diced and steamed
- 1 cup fresh cilantro, chopped
- 1 cup salsa
- 10 oz can green enchilada sauce
- 1-2 tsp cumin
- 3 ounces shredded mexican blend cheese
- 6 wheat flour tortillas
- greek yogurt for garnish (optional but suggested!)
preheat your oven to 375 degrees.
poach and shred your chicken. dice and steam your sweet potatoes. chop your cilantro. open your can of beans and can of enchilada sauce. you get the idea. prep that whole list above.
grab a big bowl. put your beans in the bowl.
next, put your steamed sweet potatoes in the bowl.
next, put your cilantro in the bowl.
next, put your chicken in the bowl.
next, put your enchilada sauce in the bowl.
next, put your salsa in the bowl.
okay, you could really put everything in the bowl in whatever order you want. i think you figured that out, though..
add two ounces of the cheese and the 1-2 tsp of cumin.. however much you prefer.
grab your tortillas. these are the ones i use and the nutrition label below reflects the stats of these.
i buy these at costco and LOVE the stats.
so much fiber and protein. and only 80 calories a pop. they taste amazing, as well.
scoop a sixth of the filling into each tortilla.
roll them up nice and tight.
sprinkle with the remaining ounce of cheese.
COVER with foil and bake (in your preheated to 375 degree oven) for about 20 minutes. take the foil off and cook for another 10 minutes or so, until the enchiladas are warmed through and cheese is nice and bubbly.
garnish with whatever suits your fancy. i used greek yogurt and really wished i had avocado.. but alas, i was out, and wasn’t about to go to the store.
i can never get enchiladas to stay together when i serve them! that’s ok, though.. a little spillage never hurt anyone.
nutrition info per enchilada:
clearly i won’t need my fiber supplement today. and as you can see, these are good and good for you.
these were delicious and different! the sweet potatoes were a nice balance with the spicy salsa i used. plus, these were less expensive than my usual chicken enchiladas because i only used one chicken breast instead of the usual two and bulked up the filling with inexpensive black beans & the super cheap sweet potato.
don’t be afraid to throw random ingredients into your enchiladas. chances are it will turn out in your favor.. they really are such a versatile dish!
feliz seis de mayo!
1. do you prefer green or red enchiladas? we always go with the verde in our casa, but i do like both.
2. do you know spanish? or do you speak any other languages aside from english? i took spanish in junior high so i remember quite a bit. i know a little italian and a little norwegian, too.
xo. janetha g.