Whole wheat tortillas filled with chicken and sweet potatoes, covered with a rich, creamy sauce and sprinkled with cheese…these Chicken and Sweet Potato Enchiladas are one of the dishes that everyone in our family loves, especially my kids!
Enchiladas, which are Mexican in origin, are a popular dish in America. I make this dish about once a month and we never tire of it. I serve it with a side salad and it makes a complete meal. You can freeze the leftovers.
For these Chicken and Sweet Potato Enchiladas:
- I use my Soaked Wheat Tortillas. They are so much healthier and more delicious than the store-bought tortillas.
- I use my Healing Bone Broth for the sauce. I make both the tortillas and the bone broth in large batches and store in the freezer, so this dish comes together fast.
In America, the sauce for this dish is often made with sour cream, but here I have replaced it with fresh lebneh.
Use fresh cheddar cheese, not the processed cheddar. It is much healthier and more delicious.