. Then reduce the heat to medium-low to maintain the simmer, cover and simmer for 10-15 minutes, or until the sweet potatoes are tender. Dip the tortillas in the sweet enchilada sauce. Then I’d do the sweet potatoes in the oven. My family loved these! First – I love how easy and fast this is to prep. It makes all the difference and is pretty quick to make. Taste of Home is America's #1 cooking magazine. This recipe looks amazing! I have been a fan of Gina’s recipes since she first started her blog, at least over 10 years ago and this one is right up there! I love the Buffalo Chicken sweet potatoes from One & Done. Its a keeper! It says to cook for 6 hours on Low. This is the tastiest red enchilada sauce I have ever had! Fry each tortilla for 2 minutes on each side. Gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 20 minutes. Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce. Continue cooking until the soup reaches a simmer. Bring to a boil. May have to overlap. Cover and cook on low for 6 to 8 hours, or until potatoes are tender. Regarding the slow cooker sweet potato enchilada recipe. —Lauren Ash, Van Nuys, California, Ash's Sweet and Spicy Enchilada Sauce Recipe photo by Taste of Home. I entered this into WW calculator for purple and it gave me 12 points!! Let sit for 5 minutes. the potatoes just got too mushy and wet for me in the slow cooker. I really like ST recipes because many of them work for food prep and my “assembly” style of cooking. So, I figured why not switch it up and take the enchilada filling and put it on top of a sweet potato instead. Can you just put potatoes in slow cooker without the foil. I did not see any recipe for that! Thank you! Repeat with all the tortillas until done. Just finished this yummy dish. Hubs thought chicken would be good over polenta or rice or in a corn tortilla (Texans). Heat the oil in a medium saucepan over medium heat. Thanks for another great recipe idea! It would require more liquid to avoid a burn notice. Do you have instructions if using the instapot? Loved this recipe! Potatoes were perfect, and the chicken was tender and pulled apart easily. Is this supposed to say 6 hours on High? The combination of spicy enchilada sauce with sweet potatoes is addictive! This information will not be used for any purpose other than enabling you to post a comment. I love chicken enchiladas, which is probably obvious by all my enchiladas recipes, like this classic one and these enchiladas verdes. I will try to put the sweet potatoes in foil on the bottom and the chicken breast on top and see if that makes the sweet potatoes softer. I also increased the enchilada sauce to 1/2 cup since it needed some extra. Made last week….I did use ff Greek yogurt vs sour cream…I added jarred jalapeños and it gave it a nice kick,!! Very tasty! Spoon it over enchiladas, burritos and spicy casseroles. Love the sweet and savory aspect to this. Otherwise I’ll have it for 4 hours on high, and finish the sweet potatoes in the microwave. Add a piece of whole cinnamon. Your email address will not be published. We like both components separately, but not together. The potatoes were not done. Find the create button in the corner of my day and pick recipe. . I could literally just eat it with a spoon. I’m certain that after 6-8 hours, 2-3 chicken breasts will be well past the point of being safe to eat. They turn out so tender and delicious! “I will try to put the sweet potatoes in foil on the bottom and the chicken breast on top and see if that makes the sweet potatoes softer.”. The potatoes I chose may have been a little too big too. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with SkinnyTaste. These are absolutely delicious a family hit!! The combination of spicy enchilada sauce with sweet potatoes is addictive! About 1 tablespoon. Cook only until chocolate has melted. Don’t skip the sour cream and scallions. I love all your recipes. Place on a plate and stuff with Queso Fresco. The hubs is not a fan of sweet potatoes so do you think it’d be okay if I did russet potatoes AND sweet potatoes? PR/ Advertise/ Media Wrap the potatoes individually in foil. Make the enchilada sauce: Heat oil in a small saucepan over medium-high heat. I love to top mine with cheddar cheese, sour cream, scallions, and cilantro. They required an additional 10 minutes plus in my microwave. Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. So I like this recipe conceptually, but I’d change how I prepare it next time. Add the chicken stock, enchilada sauce, beans, diced tomatoes, green chiles, sweet potatoes, cumin, and stir to combine. If you’re an enchilada chicken fan, you’ll love these easy loaded sweet potatoes. I think it would be great if Gina did one post of shredded chicken options and the various ways you can use it – salsa, buffalo, enchilada… over sweet potatoes, cauliflower rice, etc. Can you explain? Just had the loaded sweet potatoes from Fast & Slow for lunch last week and love those too! Can’t wait to try it tomorrow. Remove the seeds. More Red Enchilada Sauce Recipes: This is the sauce I use now for all our recipes that call for red enchilada sauce: One Skillet Enchilada Casserole; Sweet Potato Enchiladas; Bean and Cheese Smothered Enchiladas; Enchilada Soup; It is the best enchilada sauce you’ll ever have! My husband added green salsa to his. A lot of times I double the recipe since its so good. Another big hit! Place the hydrated chiles in a blender along with 2 cups water. I found it on the Texas Monthly cooking forum. Cover the chiles with 4 cups of water in a stock pot. In a saucepan; heat oil over medium heat. Try our amazing Enchilada sauces, the red sauce comes in mild, medium, hot and smoky chipotle. Very delicious and will be making this again! I read the comment below that you would need extra liquid but curious how long it would take to cook? Very tasty. For the best results, you will need a 6-quart slow cooker to make this dish. Use them as a sauce for enchiladas or use them in chili for a flavor that is sure to make mouths water. I threw that in the loaded baked potato soup recipe (also from Skinnytaste), and that was super good! Love your recipes!!! Pat dry them with a paper towel, removing any excess oil. Garnish each potato with 1 tablespoon sour cream and scallions or cilantro. This recipe is amazing! ! That made cleanup easy. All of our enchilada sauces are Gluten free and made from local northwest tomatoes and tomatillos. For some more loaded sweet potato recipes, try my sloppy joe sweet potatoes, loaded vegetarian sweet potatoes, and Italian-style stuffed sweet potatoes. I used one of the small cans from the grocery store since I didn’t feel like making my own. Maybe I’ll let this cook through, and have it tomorrow instead. Another great recipe…served with roasted broccoli and the whole family was happy! Add chili powder, brown sugar and remaining spices; cook, stirring constantly, until fragrant, 2-3 minutes. They will soften up when dipped into the sauce. I got a bit of a late start so cooked in crock pot for 2 hours on high and 3 on low. Cooked the chicken in a heatproof bowl along with the enchilada sauce. You need enough room to cook four potatoes and chicken breasts. Easy to make and very filling and satisfying. This authentic Mexican recipe from Durango, Mexico is a tasty dish that’s hard not to love. Adding ingredients to cart now. Add 1/3 cup of the enchilada sauce and 2 ounces of the cheese to the skillet. The word “enchilada” is a form of the verb “enchilar” which means “to season with chile.” And chilies are the heart of enchilada sauce! Thats odd, did you make them in a regular slow cooker? However I was short on time, so I cooked on high for 4 hours and the potatoes weren’t quite done. Could I use roast cooked chicken for this recipe? Place the potatoes on the other end, stacking 2 on top of 2. If so, would the cooking time be the same in two separate slow cookers? Add crumbled queso fresco. Thank you for this one!! You can cook the chicken and potatoes ahead of time and then stuff the potatoes and add the toppings before eating. Add the arrowroot flour, chili, salt, garlic powder, onion powder, and cumin and stir together over the heat constantly for 1 minute. Wash and dry the sweet potatoes. *. Thanks…it looks good .. but 12 points is big!! The secret is cocoa powder, do not miss that step! When done, remove the potatoes and chicken. or did you use the instant pot? Last time, I had some leftover enchilada chicken. Bring to a boil. And if you haven’t made sweet potatoes in the slow cooker yet, you’ll never make them any other way – it’s my favorite way to cook them. This sounds so great! What do you do with the other 1/3 of enchilada chicken? Top with more queso fresco and sliced onions. Yes, that does. Bring to a boil. Homemade Enchilada Sauce that’s 1000X better than canned and ready in just less than 15 minutes! Can you put potatoes in without the foil? That being said, I highly recommend using my homemade enchilada sauce recipe. I seriously bring a Skinnytaste recipe almost everyday. So good! This will be a new weekly staple for us! Cover the dried chiles in a stockpot. Oh no, I’m short on time. Fry the tortillas. This recipe is a one-pot meal, all made in the slow cooker if using jarred enchilada sauce. They make the best enchiladas ever! Don’t worry if the corn tortillas get hard when frying. I peeled the potatoes before wrapping them. Not sure I have enough room to put on each side. To make a less spicy sauce, use only ancho chiles. (No kidding!). This site uses cookies to help provide the best user experience. Add in the tomato sauce and lime juice, and then gradually add … We will use the potato technique and the chicken prep again –. Very filling and delicious.I have made it twice in the past ten days. Set aside. Thank you, Gina! Love all your stuff I’ve tried so far. Drizzle each half with 1 tablespoon cheese and place under the broiler 2 to 3 minutes, or until melted. This enchilada sauce recipe is both sweet and spicy—just as the name implies. If you don't have Mexican chocolate, substitute with 3 ounces semisweet chocolate, 1 ½ teaspoon ground cinnamon, and 3 drops almond extract.