Chicken Enchilada Stuffed Sweet Potatoes Recipe Recipes Net

Ingredients

24ozsweet potatoes,(4 medium), skin on

1lbchicken breasts,boneless, skinless

1tspkosher salt

¾tspgarlic power

1cupenchilada sauce,See notes below for recipe

chopped scallions,for serving

¼cuplight sour cream,or Greek yogurt

½cupcheddar cheese,shredded

1tbspscallions,chopped, and/or cilantro, for garnish

Wash and dry the sweet potatoes. Wrap the potatoes individually in foil.

Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with ¼ cup enchilada sauce.

Place the potatoes on the other end, stacking 2 on top of 2.

Cover and cook on Low for 6 to 8 hours, or until potatoes are tender.

When done, remove the potatoes and chicken.

Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce.

Split open the sweet potatoes, then top with ⅔ cup of the enchilada chicken.

Drizzle each half with 1 tablespoon cheese and place under the broiler for 2 to 3 minutes, or until melted.

Garnish each potato with 1 tablespoon sour cream and scallions or cilantro.