Chicken and Sweet Potato Enchiladas
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 6 servings
  • 3 large chicken breasts, cooked and shredded
  • 6 oz can chopped green chilies
  • 15 oz can black beans, rinsed and drained
  • 15 oz can red enchilada sauce
  • 1 TBS Glean Sweet Potato Flour(optional)
  • ¼ cup cilantro, chopped
  • 2 TBS fresh lime juice
  • 1 cup shredded Mexican cheese blend
  • salt and pepper, to taste
  • 6 BFree Sweet Potato wraps (can substitute with your favorite wrap of choice)
  • Garnish: cilantro, sour cream, avocado
  1. Preheat oven to 350 degrees.
  2. Spray a 9x13 baking dish with non-stick cooking spray.
  3. Spread ½ cup red enchilada sauce on the bottom of the prepared baking dish; set aside until your ready to place enchiladas.
  4. Add shredded chicken, black beans and chilies to a large bowl.
  5. Stir to combine.
  6. Add 1 cup of the red enchilada sauce, sweet potato flour, lime juice and chopped cilantro.
  7. Stir well; season with salt and pepper.
  8. Scoop ¼ - ⅓ cup chicken mixture into the center of a tortilla. Sprinkle with some cheese. Press the
  9. sides in, then roll the tortilla closed. (I like my enchiladas on the bigger side, so I roll in the sides. It will kind of look like a burrito.)
  10. Place the enchilada seam-side down in the prepared baking dish.
  11. Repeat with remaining tortillas.
  12. Pour remaining red enchilada sauce over the top of the enchiladas.
  13. Sprinkle with remaining cheese.
  14. Bake for 15-20 minutes, until cheese is bubbly and melted.
  15. Cool slightly before serving.
  16. Add desired toppings and enjoy!
Recipe by Moore Ways to Wellness at