Chicken Enchilada Stuffed Sweet Potatoes

★★★★★

Chicken Enchilada Stuffed Sweet Potatoes

Crock Pot/Slow Cooker, Mexican

INGREDIENTS

4 medium, (about 6 oz each) sweet potatoes, skin on

1 pound boneless skinless chicken breasts

1 teaspoon kosher salt

3/4 teaspoon garlic power

1 cup enchilada sauce, I recommend my homemade (recipe below)

chopped scallions, for serving

1/4 cup light sour cream or Greek yogurt

1/2 cup shredded cheddar cheese

1 tablespoon chopped scallions and/or cilantro, for garnish

DIRECTIONS

Wash and dry the sweet potatoes. Wrap the potatoes individually in foil.

Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with 1/4 cup enchilada sauce.

Place the potatoes on the other end, stacking 2 on top of 2.

Cover and cook on low for 6 to 8 hours, or until potatoes are tender.

When done, remove the potatoes and chicken.

Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce.

Split open the sweet potatoes, then top with 2/3 cup of the enchilada chicken.

Drizzle each half with 1 tablespoon cheese and place under the broiler 2 to 3 minutes, or until melted.

Garnish each potato with 1 tablespoon sour cream and scallions or cilantro.

NUTRITION

Serving: 1potato, Calories: 413kcal, Carbohydrates: 47g, Protein: 34g, Fat: 10g, Saturated Fat: 4.4g, Cholesterol: 101.5mg, Sodium: 809.5mg, Fiber: 6g, Sugar: 9g Blue Smart Points: 8 Green Smart Points: 10 Purple Smart Points: 3

The Best Homemade Enchilada Sauce

★★★★★

Mexican, Sauce

INGREDIENTS

1/2 tsp olive oil

4 garlic cloves, minced

1 -1/2 cups reduced sodium chicken or vegetable broth

3 cups canned tomato sauce

2 tablespoons chipotle chilis in adobo sauce, chopped (to taste)

1 tsp Mexican hot chili powder, or more to taste

1 tsp ground cumin

1/2 teaspoon kosher salt

fresh black pepper, to taste

DIRECTIONS

Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.

NUTRITION

Serving: 1/4 cup, Calories: 21kcal, Carbohydrates: 4g, Protein: 1g, Fat: 0.5g, Sodium: 355mg, Fiber: 1g, Sugar: 2g Blue Smart Points: 0 Green Smart Points: 0 Purple Smart Points: 0 Points +: 1

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