Meat Lite: Sweet Potato and Chicken Enchiladas with Chile Sauce

Name: Meat Lite: Sweet Potato and Chicken Enchiladas with Chile Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters grated cheddar cheese; 1 teaspoon cider vinegar; 118 milliliters cilantro, chopped; 12 corn tortillas; 6 cloves garlic, divided; 4 green onions, thinly sliced; 3 dried guajillo chiles, stems and seeds removed; 1 medium onion, halved and sliced; 1 teaspoons salt; 227 grams boneless skinless chicken breasts (about 2 small); 4 servings Sour cream; 1 medium sweet potato, peeled and grated with a box grater or the shredder plate of a food processor; 2 Tbsps vegetable oil; 946 milliliters water

Meat Lite: Sweet Potato and Chicken Enchiladas with Chile Sauce is a gluten free main course. This recipe serves 4. One serving contains 434 calories, 22g of protein, and 18g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up garlic, sweet potato, cilantro, and a few other things to make it today. To use up the sweet potato you could follow this main course with the Sweet Potato Dessert Squares as a dessert.

Instructions

Heat a large sauté pan over medium-high heat. When the pan is hot, add the chiles and toast them about 2 minutes on each side, just until they are fragrant and beginning to darken (do this in batches if you can't fit all six at once). Set the sauté pan aside.

Ingredients you will need

Chili Pepper

Toast

Equipment you will use

Frying Pan

Put the water in a medium pot and bring to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the toasted chiles, half of the sliced onions, and 3 cloves of garlic cut in half. Partially cover the pot, reduce the heat to low and simmer for 30 minutes.

Ingredients you will need

Chili Pepper

Clove

Garlic

Onion

Equipment you will use

Pot

While the chiles simmer, add the vegetable oil to the sauté pan over medium heat.

Ingredients you will need

Vegetable Oil

Chili Pepper

Equipment you will use

Frying Pan

Add the remaining sliced onion and the grated sweet potato. Sauté for about 10 minutes until the onions and potatoes are very soft. Mince the remaining cloves of garlic and add to the onions and potatoes, stirring for about 30 seconds.

Ingredients you will need

Sweet Potato

Potato

Clove

Garlic

Onion

Ground Meat

Remove the pan from the heat and set aside. If a crust formed on the bottom of the sauté pan while the potatoes cooked, deglaze the pan with 1/4 cup of the chile liquid.

Ingredients you will need

Potato

Chili Pepper

Crust

Equipment you will use

Frying Pan

After the chiles have simmered for 30 minutes, transfer them, along with the onions and garlic, to a blender or food processor along with 1/2 cup of the liquid (reserve the rest in the pot). Puree until very smooth and then push the puree through a mesh strainer into a small bowl. Discard any solids that remain in the strainer. Stir in the cider vinegar and the salt and then set the chile sauce aside.

Ingredients you will need

Apple Cider Vinegar

Chili Pepper

Garlic

Onion

Sauce

Salt

Equipment you will use

Food Processor

Sieve

Blender

Bowl

Pot

Return the pot and the remaining liquid to medium-low heat and bring to a bare simmer.

Equipment you will use

Pot

Add the chicken, cover the pot and poach the chicken for 15-20 minutes, until cooked through.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Remove the chicken from the liquid to cool slightly and then shred it with a fork. Stir the shredded chicken into the potatoes and onions and season to taste with salt and pepper.

Ingredients you will need

Shredded Chicken

Salt And Pepper

Potato

Whole Chicken

Onion

Preheat the oven to 375°F. Assemble the enchiladas. Lightly oil the bottom of a medium baking dish. Divide a few tablespoons of the chicken mixture among the 12 corn tortillas and roll them up into cigar-shapes about 1-inch in diameter. Arrange them, seam-side down, close together in the baking dish.

Ingredients you will need

Corn Tortilla

Whole Chicken

Roll

Cooking Oil

Equipment you will use

Baking Pan

Oven

Spread the chile sauce on top of the enchiladas and then top with the grated cheese. Cover the dish with foil and bake for about 30 minutes.

Ingredients you will need

Cheese

Sauce

Chili Pepper

Equipment you will use

Oven

Aluminum Foil

Top the hot enchiladas with the green onions and cilantro and serve with sour cream on the side.

Ingredients you will need

Green Onions

Sour Cream

Cilantro

Equipment

Ingredients

Servings:

118milliliters

grated cheddar cheese 1teaspoon

cider vinegar 118milliliters

cilantro, chopped 12

corn tortillas 6cloves

garlic, divided 4

green onions, thinly sliced 3

dried guajillo chiles, stems and seeds removed 1medium

onion, halved and sliced 1teaspoons

salt 227grams

boneless skinless chicken breasts (about 2 small)4servings

Sour cream 1medium

sweet potato, peeled and grated with a box grater or the shredder plate of a food processor 2Tbsps

vegetable oil 946milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.