High Protein Chicken Sweet Potato Enchilada Bake Recipe Revealed!
A delicious and nutritious High Protein Chicken Sweet Potato Enchilada Bake that combines tender chicken, sweet potatoes, and flavorful enchilada sauce for a wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, diced sweet potatoes, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper.
- Transfer the mixture to a greased baking dish and spread evenly.
- Top with shredded cheese.
- Bake in the preheated oven for 30-35 minutes, or until the sweet potatoes are tender and the cheese is bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with fresh cilantro before serving.
Notes
- For added flavor, consider adding diced onions or bell peppers to the mixture.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg