Did you know you know you can cook sweet potatoes in a crockpot???
Yeah, well, I didn’t know either until I did it and it worked and it’s a GAME CHANGER. My impatient self hates waiting for sweet potatoes to cook in the oven for what seems like foreverrrrr. Especially if it’s part of a larger dish like these enchiladas.
These crockpot chicken enchiladas are a beautiful thing because you can put the chicken and the sweet potatoes in the crockpot in the morning before you leave for work, and when you get home all you have to do is assemble the enchiladas, bake them for a bit and dinner is served honayyyyy!
Typically enchiladas are made with corn tortillas. BUT I prefer flour, so I used flour. But girl YOU DO YOU. Use whatever you want #norules.
If you want to be super legit, you could make your own enchilada sauce. But ain’t nobody got time fo dat, so I used store bought enchilada sauce, and it was delicious. But again, I don’t know your life, you do you.
I made a batch of these but we didn’t eat them all, and we were going out of town the next day. So I froze the left overs, and then when I got home late one night a few days later, all I had to do was pop these in the oven, bake them for about a half hour and I had myself a gourmet meal!
Needless to say, you can make a batch of these and freeze them for later. And they’re still delish.
You can top these off with some avocado, some salsa, some cilantro, whatever your little heart desires. But you absolutely MUST NOT skip the cheese. Please, for me, do not skip the cheese.
If you want to make these vegetarian, just omit the shredded chicken and they will still be super delicious! To make gluten free, be sure to use corn tortillas.
And also for me, please enjoy the heck out of these super easy crockpot chicken and sweet potato enchiladas. Because food is meant to be shared and enjoyed and savored.
And if you DO love them, pretty please leave me a comment and a review so that more people can enjoy them!!
The easiest and most delicious crockpot chicken enchilada recipe!
- 6 tortillas (corn or flour)
- 2 chicken breasts
- 2 medium sweet potatoes
- 1 14.5 oz can black beans
- 1/2 yellow onion
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 c enchilada sauce
- 1.5 c Mexican cheese blend
- olive oil
- salt and pepper
Place chicken breasts in a crockpot. Drizzle olive oil and sprinkle salt and pepper over chicken breasts. Pierce the sweet potatoes with a fork in several places and then add the sweet potatoes to the crockpot, and place on low for 6 hours.
Remove chicken from crockpot and shred with a fork. Remove sweet potatoes from the crockpot and remove the skin. Shred chicken using 2 forks, until fully shredded.
Place shredded chicken, sweet potatoes, black beans, onion, cumin, oregano and chili powder in a large mixing bowl. Mix together using a wooden spoon until well combined (the sweet potatoes should be so soft that they naturally mash and mix smoothly with other ingredients).
Prepare a 9×12 baking sheet by spraying it with oil. Dip both sides of the tortillas in enchilada sauce so they are lightly coated in sauce. Place chicken mix on the inside third of the tortilla. Top chicken mix with a sprinkle of cheese and fold the enchilada together by folding the two sides together overtop the chicken.
Place the enchilada inside the prepared baking sheet with the opening on the bottom.
Top with remaining enchilada sauce and sprinkle with cheese as desired.
Cook in the preheated oven to 350 degrees for 20 minutes and serve hot.
Keep the leftovers in the fridge for up to 4 days or keep in the freezer for up to 3 months.
- Category: Dinner
- Method: Crockpot/Slow cooker
- Cuisine: Mexican
Keywords: enchiladas, crockpot, crockpot meals, slow cooker meals