Chicken and Sweet Potato Enchiladas

·         2 cups salsa verde (I didn't use even close to this!) 

·         2 cups shredded or cubed chicken, cooked

·         2 cooked sweet potatoes, peeled and diced

·         1 can yellow corn kernels, drained and rinsed. 

·         1 cup canned black beans, drained and rinsed

·         ½ cup diced red onion

·         3 tablespoons chopped fresh cilantro leaves, divided

·         1 teaspoon chili powder

·         ½ teaspoon garlic powder

·         salt and pepper to taste

·         2 cups mexican blend cheese, divided

·         12 6-inch flour or whole wheat tortillas, warmed

·         1 avocado, halved, seeded, peeled and diced

·         ½ cup diced tomatoes

·         2 tablespoons sour cream (optional)

INSTRUCTIONS

1.   Preheat oven to 350 degreesF

2.   Pour 1 cup salsa verde in the bottom of a 9×13 baking dish; set aside.

3.   In a large bowl, combine cooked sweet potatoes, cooked chicken, black beans, corn, red onion, cilantro, spices, and salt and pepper, to taste.

4.   To assemble enchiladas, lay tortilla on a flat surface and spoon ¼ cup sweet potato mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish.

5.   Repeat with remaining tortillas

6.   Pour the remaining salsa over the enchiladas and top with desired amount of cheese.

7.   Place into oven and bake until bubbly, about 20 minutes.

8.   Garnish with avocado, more tomato, cilantro, and sour cream if desired.

9.   Enjoy!