Description
BBQ chicken enchiladas with sweet potatoes and black beans.
Ingredients
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
Instructions
- 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.