- 2 boneless skinless chicken breasts (about 1 pound)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chili powder
- 1/2 white onion (medium)
- 6 garlic cloves (peeled)
- 12 ounces salsa verde (or tomatillo salsa, 1 jar)
- 1 sweet potatoes (large, peeled)
- 1 1/2 cups black beans (cooked)
- 1 1/2 cups corn kernels (fresh)
- 1 1/2 cups monterey jack cheese
- 2 ounces feta cheese crumbles (or Cotija cheese)
- 2 tablespoons sour cream
- 2 tablespoons milk
- jalapeno (thinly sliced)
- green onions (thinly sliced)
- cilantro leaves (fresh)
- Heat the oven to 400° F and arrange a rack in the middle.
- Place the chicken in a 10″ Skillet from the KitchenAid® Hard Anodized Nonstick 10-Piece Set. Add the olive oil, chili powder, onion, and garlic. Turn until the chicken is well coated.
- Cover the Skillet with aluminum foil and bake the chicken until thoroughly cooked and the juices run clear, about 20 to 25 minutes. Set aside until cool enough to handle then shred into bite-sized pieces (chicken can be cooked and shredded up to two days in advance).
- Attach the Vegetable Sheet Cutter Attachment to the power hub of the KitchenAid® Stand Mixer. Peel and trim the sweet potatoes to fit the Vegetable Sheet Cutter Attachment. Mount the sweet potatoes on the Skewer then fit onto the Vegetable Sheet Cutter Attachment. Switch the Stand Mixer to the Stir Setting then cut all the sweet potato sheets. Cut the sheets into 4-6″ lengths.
- Once the chicken is shredded, clean out the Skillet and layer 3-5 pieces of sweet potato squares until slightly overlapped and the whole bottom is covered.
- Spread with the chicken, black beans, and corn kernels. Top with 1/3 of the Monterey Jack cheese, the feta or Cotija cheese, and the salsa verde. Repeat to make another layer then top the stacked enchiladas with the remaining salsa and cheeses.
- Mix the sour cream with just enough cream or milk to make it pourable then spread over the top of the enchiladas.
- Bake until the edges are bubbly and the sweet potato pieces are easily pierced with a sharp knife, about 20 to 30 minutes.
- Remove the enchiladas from the oven and let cool slightly for at least 15 minutes. Top with jalapeños, green onions, cilantro, and limes cut into wedges.
|Calories380Calories from Fat170|
|% DAILY VALUE|
|Calories from Fat170|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.