Around this time of year, we always find ourselves faced with a dilemma: classic holiday foods have started calling to us, but we just can’t turn our backs on the delicious, satisfying and just-spicy-enough dishes – Taco boats! Empanadas! Chiles rellenos! – that we crave all throughout the year. So, with the help of our friends at Old El Paso®, we decided not to decide; we’re just going to do both! First up? Enchilada Loaded Sweet Potatoes!
Oh yes friends, you read that correctly. Remember that time we combined corn bread and chicken enchiladas? Well – dare we say it? – these loaded sweet potatoes might be even better. Not only do they combine enchiladas with a twist on twice-baked potatoes, the fact that we’re using sweet potatoes makes this dish lighter, more vitamin-packed, and more flavorful then ever. Add the convenience and taste of Old El Paso® ingredients on top of it, and you’ve got a dish that can’t be beat. Just watch how it’s made, then read on for the full recipe so you can try it today.
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Enchilada Loaded Sweet Potatoes
Prep Time: 10 minutes
Total Time: 1 hour 5 minutes
- 3 large sweet potatoes
- 1 tablespoon olive oil
- ½ cup onion, chopped
- 1 – 4.5-ounce can Old El Paso® Chopped Green Chiles
- 3 chicken breasts, cut into cubes
- 2 teaspoons Old El Paso® Chicken Taco Seasoning
- ½ cup Old El Paso® Red Enchilada Sauce
- 1 can Old El Paso® Traditional Refried Beans
- ½ cup Monterrey Jack cheese, shredded
- Sour cream, for topping
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Prick the sweet potatoes and place them on a rimmed baking sheet. Bake for 1 hour, or until fork tender.
- While the potatoes bake, heat the olive oil in a sauté pan over medium heat. Add the onions and sauté for about 5 minutes, or until translucent.
- Add the green chiles, chicken, and chicken taco seasoning, and sauté until cooked-through.
- Mix in the enchilada sauce, and cook until warmed-through.
- When the potatoes are finished baking, slice them in half. Scoop out just a little bit of the flesh to make room for the enchilada mixture.
- Spoon an equal amount of the refried beans onto each potato half. Layer the chicken enchilada mixture on top. Add the shredded Monterey Jack cheese.
- Put the loaded sweet potato halves back into the oven and bake until the cheese is melted.
- Drizzle with more enchilada sauce and garnish with a dollop of sour cream.
How amazing do these Enchilada Loaded Sweet Potatoes look? The combination of the sweet potato, refried beans, chicken and enchilada sauce is just absolutely delectable. Plus, with all those ingredients packed in there, every bite is like a full dinner of our dreams! There’s nothing missing, and everything we love.
Just sharing this dish with you has us getting hungry and wanting to make another batch all over again. Do you feel the same? Will you give these Enchilada Loaded Sweet Potatoes a try? What other twists on enchiladas, loaded baked potatoes or twice-baked potatoes would you like to see? Any other food combinations we just HAVE to try? How would you make THIS recipe your own? Grab your Old El Paso® ingredients, give it a try, and tell us all about it!
This is a sponsored post, paid for by our partner Old El Paso®.