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.

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Chicken Enchiladas

Prep Time 20

Cook Time 30

Total Time 50

Servings 4 people

Ingredients

500 grams boneless chicken breast cut into small pieces
1 medium onion chopped
2 cups sweet potato peeled and chopped into small pieces
1 teaspoon cumin
1 tablespoon butter, ghee, or coconut oil
8-10 tortillas
1 cup fresh cheddar cheese grated

For the Sauce:

1/4 cup butter
1/4 cup whole wheat flour*
2 cups bone broth (chicken stock)
1 cup lebneh
1 teaspoon natural salt
1 green chili pepper seeded and chopped
tomato and cilantro to sprinkle on top (optional)

Instructions

Heat the butter over medium heat and cook the onion for about 5 minutes until soft. Add the chicken and cumin and cook until the chicken is done.
Meanwhile, place the sweet potato cubes on a baking tray with a tablespoon of butter/ghee and some salt & pepper and place in a 350°F (180°C) oven for 20 minutes, until soft.
Add the cooked sweet potatoes to the chicken mixture, and divide this mixture evenly between the tortillas. Roll each tortilla and place seam-side down in a large baking dish that has been lightly buttered.

For the Sauce:

Melt the butter in a medium saucepan. Stir in the flour and cook for a couple minutes. Slowly add the chicken broth and whisk until it comes to a boil. Continue cooking until it starts to thicken.
Remove from the heat and whisk in the lebneh, salt, and green chili. Poor the sauce evenly over the enchiladas and sprinkle the cheese on top.
Bake at 400°F (200°C) for 20 minutes until the sauce is bubbly.
Sprinkle with diced tomato, green onions, and cilantro (optional). Enjoy!