Sweet Potato and Chicken Enchiladas

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Peel and dice the sweet potatoes into 1/2-inch cubes.

3. 3

   Place sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with half of the salt, pepper, cumin, chili powder, and garlic powder.

4. 4

   Roast the sweet potatoes for 25-30 minutes until tender.

5. 5

   While the sweet potatoes are roasting, dice the onion and green bell pepper.

6. 6

   In a pan over medium heat, add 1 tablespoon of olive oil and cook the onion and green bell pepper for 5 minutes.

7. 7

   Cut the chicken breast into small pieces and add to the pan with the remaining salt, pepper, cumin, chili powder, and garlic powder. Cook until the chicken is fully cooked through (about 10 minutes).

8. 8

   In a large bowl, combine the roasted sweet potatoes, cooked chicken, onion, and green bell pepper.

9. 9

   Reduce oven temperature to 375°F (190°C).

10. 10

    Spread 1/2 cup of enchilada sauce over the bottom of a 9x13 inch baking dish.

11. 11

    Place a generous scoop of the sweet potato and chicken mixture onto each tortilla, top with some cheese, roll up, and arrange in the baking dish seam side down.

12. 12

    Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.

13. 13

    Cover the baking dish with foil and bake for 20 minutes, then remove the foil and bake an additional 10 minutes until the cheese is melted and bubbly.

14. 14

    Remove from the oven and allow to cool slightly before serving.