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Chicken & Sweet Potato Enchiladas Verde

Name: Chicken & Sweet Potato Enchiladas Verde
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings, 2 enchiladas (269 g) each
Ingredients: 3/4 cup sour cream; 3/4 cup tomatillo salsa; 3 cups shredded cooked chicken breasts; 1-1/2 cups Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese, divided; 12 corn tortillas (6 inch); 1 sweet potato (1/2 lb./225 g), peeled, cooked and mashed; 4 green onions, sliced

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50 Min

Prep : 30 Min Cook: 20 Min

Looking for a way to use up leftover cooked chicken breasts? Give our Chicken and Sweet Potato Enchiladas Verde a try. Trust us - you won't be disappointed with this tasty chicken casserole.

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6 Servings

Original recipe yields 6 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

3/4 cup sour cream

3/4 cup tomatillo salsa

3 cups shredded cooked chicken breasts

1-1/2 cups Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese, divided

12 corn tortillas (6 inch)

1 sweet potato (1/2 lb./225 g), peeled, cooked and mashed

4 green onions, sliced

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How do I make it ?

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Step 1

Heat oven to 350°F.

Step 2

Mix sour cream and salsa until blended. Toss chicken with 1/2 cup cheese and 1 cup of the sour cream mixture.

Step 3

Spread tortillas with potatoes. Spoon about 1/2 cup chicken mixture down centre of each tortilla; roll up.

Step 4

Place, seam sides down, in 13x9–inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese. Cover.

Step 5

Bake 15 to 20 min. or until heated through. Sprinkle with onions.

Kraft Kitchen Tips!

Serving Suggestion

Serve with a side of hot cooked rice and spicy black beans.

How to Shred the Cooked Chicken

Place cooled cooked chicken on work surface. Use 2 forks or your fingers to pull meat lengthwise in opposite directions to separate it into long shreds.

Nutrition

Calories

360

Calories From Fat

% Daily Value

Fat 14 g

Saturated fat 7 g

35 %

Cholesterol 85 mg

Sodium 220 mg

9 %

Carbohydrate 30 g

Fibre 3 g

Sugars 2 g

Protein 29 g

Vitamin A

60 %

Vitamin C

10 %

Calcium

20 %

Iron

8 %

Servings

6 servings, 2 enchiladas (269 g) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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