Chicken and Sweet Potato Enchiladas

This recipe is one of my new favorites - everyone else seemed to like it - even those who don't like sweet potatoes and it freezes well ...


Ingredients

2 cups salsa Verde ( I like the hot variety, but whatever)
2 cups chopped up cooked chicken
2 cooked sweet potatoes, peeled and diced (don't use really big ones)
1 cup corn - (I used the microwave type)
1/2 cup diced red onion
About 3 tablespoons chopped cilantro
1 cup black beans
1 tsp chili powder
1/2 tsp garlic powder
2 cups Mexican cheese blend (or just cheddar)
12 6 inch tortillas ( you might need a few more)


Preheat oven to 350

Pour 1 cup salsa verde into a 9x12 pan

Mix corn, sweet potatoes, chicken, beans, onion, cilantro and spices in a large bowl

Pour about 1/4 cup of this mixture on a tortilla, sprinkle with a bit of cheese, and roll it up and place in pan on the salsa. Continue until you've filled all 12.

Pour the other cup of salsa over the top and sprinkle with the rest of the cheese

Bake for about 20 minutes until it's bubbly and a little brown



This is nice with a salad and rice, or another new favorite, riced cauliflower.