Chicken Enchilada Stuffed Sweet Potatoes

Method8 steps

1. 1

   Step 1: Heat the oven to 425°F / 220°C. Prick all 6 medium sweet potatoes all over with a fork.

   Uses 6 medium sweet potatoes

2. 2

   Step 2: Wrap the pricked sweet potatoes in foil and bake for about 45–60 minutes, until tender and easy to cut; larger potatoes need longer. While they bake, prepare the chicken and warm fillings in steps 4–6, then return to step 3.

   Bake sweet potatoes until tender · 60 minUses Six pricked sweet potatoes

3. 3

   Step 3: Remove the baked sweet potatoes from the oven, unwrap the foil and let them cool until they can be handled.

   Uses Tender foil-baked sweet potatoes

4. 4

   Step 4: For the chicken (1 lb) filling, put all the chicken breasts, halved onion (1), garlic cloves (2), teaspoon poaching salt (1 teaspoon) and bay leaf (1) in a pot or Dutch oven. Add enough water to fully cover the chicken and bring to a boil over high heat. Reduce to a simmer and cook for about 25 minutes, until fully cooked, tender and easy to shred.

   Simmer chicken for shredding · 25 minUses 1 lb boneless skinless chicken breasts · 1 onion, halved · 2 garlic cloves · 1 teaspoon salt for poaching chicken · 1 bay leaf · Water, enough to fully cover the chicken

5. 5

   Step 5: Lift only the cooked chicken from the pot with a slotted spoon, leaving the poaching liquid and aromatics behind. Put the chicken on a plate or cutting board, shred it with forks, and season with the separate additional salt to taste. Set aside for the filling.

   Uses Fully cooked chicken lifted from its poaching liquid · Additional salt for seasoning shredded chicken, to taste

6. 6

   Step 6: Heat all 2 cups already-prepared red enchilada sauce (2 cups) and the drained, rinsed black beans from the 15 oz can on the stove or in the microwave until hot.

   Uses 2 cups prepared red enchilada sauce · 1 can (15 oz) black beans, drained and rinsed

7. 7

   Step 7: Once the baked sweet potatoes are cool enough to handle, cut an oblong opening in the top of each one. Scoop out a little flesh to make room for filling, keeping the skins intact; reserve that removed flesh separately if desired.

   Uses Six cooled-enough-to-handle baked sweet potatoes

8. 8

   Step 8: Divide all the shredded chicken and hot enchilada sauce with black beans among the 6 prepared sweet potato shells. Top with the diced avocado (1), minced cilantro (1/2 bunch), crumbled cotija and sour cream (1/4 cup), dividing these toppings among all 6 potatoes. Serve one filled sweet potato per portion.

   Uses Six baked sweet potato shells with room for filling · Seasoned shredded poached chicken · Hot prepared enchilada sauce and black beans · 1 avocado, peeled, seeded and diced · 1/2 bunch cilantro, minced · 1/2 cup cotija cheese, crumbled · 1/4 cup sour cream