BBQ Chicken Enchiladas with Sweet Potato and Black Beans
BBQ Chicken Enchiladas with Sweet Potato and Black Beans come together quicker than they look and they’re the perfect make ahead meal. A tasty twist on a classic.
We’re a good few weeks into the new year and can I just say, I’m SO glad all the New Years resolution talk has slowed down. I’m just not a resolution person and I’m sorry but I kind of poo-poo the whole idea. They just don’t work for me. I find resolutions to be a lot of pressure and when I’ve set them in the past, I come out of the gate so strong that I eventually end up petering out after a few weeks or months. I find myself more successful if I walk the line all (or at least try to ) all year long. If something isn’t working, I do my best to implement change. Doesn’t matter if it’s May 23, September 9th or January 1st. I like the idea of working on myself and creating a better version of myself no matter what time of year.
Setting goals is easy, but maintaining them is the hard part. I guess that’s why I struggle with New Years resolutions. It’s so easy to go into the New Year with an all or nothing mentality. That’s a lot of freaking pressure! And who wants to start the New Year feeling guilty if they’re not perfect? Eeeks. I so crumble under that kind of pressure. I’m much better making baby steps and doing things in my own way on my own clock.
With that being said, it seems like a lot of resolutions revolve around my favorite subject: food! I get it. Especially after the holidays, it’s natural to want to clean up your eating. My husband and I are right there with you. We didn’t make any big claims or hold ourselves to any kind of diet in the New Year rather, starting today, we made a commitment to one another to eat smaller portions, stay away from processed foods and the hardest thing of all- no eating after 7pm. We’re both snackers and my husband is an infamous late night nosher. So we’re simply doing our best, holding one another accountable without any pressure or guilt attached. Simply a commitment to better health and and being our best selves.
Lastly, these enchiladas are the bomb. Lots of veggies, lean chicken, homemade enchilada sauce and a whole lot of love. Happy Monday, everyone!! xo, KelleyPrint
BBQ chicken enchiladas with sweet potatoes and black beans.
For the bbq enchilada sauce:
- 5 oz can low sodium tomato sauce
- 1 cup your favorite bbq sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 cup water
- 1 tablespoon honey
For the enchiladas:
- 1 tablespoon olive oil
- 3/4 cup peeled and cubed sweet potato (about 1 small)
- 1/2 cup minced yellow onion
- 1/2 lb boneless, skinless chicken, cubed
- 1 cup cooked black beans
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon cumin
- 1/4 cup chopped cilantro
- 8 spelt tortillas (or flour)
- 1 cup shredded cheddar cheese
- sour cream for garnish
- Preheat oven to 375F degrees.
- To make the enchilada sauce, put tomato sauce, bbq sauce, garlic powder, chili powder, salt, water and honey in small sauce pot. Bring to a simmer over low heat and keep warm until ready to use.
- To make enchiladas, heat olive oil in a large sauté pan. Over medium-high heat, sauté sweet potato for 5 minutes. Add onion and cook for 3-5 minutes more until onion is soft. Add chicken and cook until chicken is browned and cook through about 6 minutes. Add black beans, salt, garlic powder, oregano, cumin and cilantro. Cook just to heat through about 1-2 minutes more.
- Put about 1/2 cup of enchilada sauce in the base of a baking dish. (I used a 10-inch rectangle dish)
- To assemble enchiladas, divide chicken/sweet potato mixture between 8 spelt tortillas. Sprinkle each with a pinch of cheese. Roll up and place in baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
- Bake in a preheated oven for 35-40 minutes until cheese is melted and enchiladas are piping hot. Serve with sour cream and additional chopped cilantro.