Fluffy sweet potatoes stuffed with enchilada chicken, topped with lots of veggies, cheese, and sour cream, Chicken Enchilada Stuffed Sweet Potatoes is a twist on a classic that you are going to love!
I love a good stuffed sweet potato.
You may remember this BBQ Chicken Stuffed Sweet Potato, Buffalo Chicken Stuffed Sweet Potato, and this Coconut Chicken Stuffed Sweet Potato. All crazy good and all need to be on your menu very soon!
One of my favorite flavor combinations is sweet potato + black beans + a Mexican-type sauce. So as I was trying to go to sleep one night, the food creator side of my brain exclaimed:
“Hey! You should make chicken enchiladas and stuff them in a sweet potato!”
Obviously, that didn’t make sense (I was half asleep, mind you), but I made a note on my phone that said “enchilada potato” and hoped that I would remember what that meant come morning.
Of course I dreamt about the dish all night and woke up with the recipe written in my brain and ready to go.
So, while all ya’ll are dreaming about days at the beach or flying over the ocean, I’m dreaming recipes. I feel jipped . . .
Bottom to top, this is how this dish plays out:
Ultra fluffy sweet potato cooked in the Instant Pot, stuffed with enchilada sauced chicken, then topped with Mexican-spiced peppers, onions, black beans, and corn.
Then, to make sure everything sticks together, we cover that with cheese and give it a minute under the broiler to get it all melty and slightly browned.
Then here comes the fresh ingredients! Pico de Gallo, chopped avocado, a big ol’ dollop of sour cream, and a sprinkle of cilantro to make it look pretty.
My goodness, it turned out even better than I had dreamed.
Sink your fork through all those yummy layers and get ready to enjoy a messy (in a good way) stuffed sweet potato dream!
WHY YOU WILL LOVE CHICKEN ENCHILADA STUFFED SWEET POTATO
- GOOD FOR YOU: Skip the traditional tortilla-wrapped, cheese bomb enchilada (although that’s good too); this has all the flavors of an enchilada with more emphasis on yummy veggies and creamy sweet potato.
- FLAVOR BOMB: Every ingredient brings flavor to this town! From the potato to the toppings, this is tasty food!
- PRETTY FOOD: I mean . . . if it’s pretty, it earns more points on all the cooking shows and also my kitchen table too.
- OVER THE TOP: This stuffed sweet potato is a serious deal. I LOVE meals that feel over the top and fancy but are actually made with very affordable/accessible ingredients. This one is a show-stopper.
HOW TO MAKE ENCHILADA STUFFED SWEET POTATO
- Cook the sweet potatoes in the pressure cooker
- Saute veggies on the stovetop
- Mix rotisserie chicken with enchilada sauce; it’s ready to assemble!
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- SWEET POTATO SIZE: I suggest smallish sweet potatoes. Once you add all the fillings, the serving will be big, so a giant sweet potato will be too much.
- THE CHICKEN AND SAUCE: I’m using rotisserie chicken and canned enchilada sauce here to make things easier. Feel free to use homemade enchilada sauce if you have a favorite recipe and bake/grill/air fry some chicken to use here if you like.
- THE CHEESE: It felt like an annoying extra step to broil the cheese on top when I wrote it into the directions, but trust me, THIS IS MONEY! With so many toppings, the cheese is like a glue to keep everyone secure. Also, melted cheese is just yummy.
- VEGETABLE SHORT CUT: I recently discovered sliced peppers and onions in the freezer department. This is an awesome shortcut if that speaks to you!
HOW TO STORE, REHEAT, AND FREEZE
- STORE: Cool leftovers, then store in an air-tight container in the fridge for up to 5 days. If possible, I suggest only assembling the potatoes you’ll be eating that night, then storing all of the elements separately so you can build a fresh one for leftover night.
- REHEAT: Sweet potatoes, chicken, and vegetables reheat well in the microwave. It works best to have each element warm before assembling the potato.
- FREEZE: It works best to freeze each element separately vs freezing a pre-stuffed sweet potato. Place leftovers into freezer-safe containers or ziptop bags and freeze for up to three months. When ready to eat, let it thaw overnight in the fridge, then reheat as directed above.
MAKE AHEAD TIPS
- CHICKEN: Prepare cooked chicken a day or 2 in advance and store in the fridge.
- VEGGIES: Veggies can be chopped and even cooked up to 2 days in advance if you want serving night to be quick.
- SWEET POTATOES: Cook the sweet potatoes the night of serving the meal. This will ensure the insides are creamy and fluffy. With a pressure cooker, you could start them cooking a couple hours before serving and they will stay warm in the pot.
WHAT TO SERVE WITH
This is a full meal on its own, but I love to have chips, salsa, and guacamole whenever we have a Mexican-type meal.
An easy side salad would be great, too!
VARIATIONS
- RUSSET POTATO: If you’re not a fan of sweet potatoes, I believe this would be delicious in a russet potato, too.
- WRAP IT UP: On my “must try” list is to take this exact recipe and use roasted cubes of sweet potato instead and wrap it all up in a tortilla. Let me know if you try it first!
Easy, healthy, and perfect for leftovers, this recipe checks all the boxes!
Swap your chicken enchilada night for this sweet potato stuffed version soon and report back! I can’t wait to hear what you think.
Enjoy!
MORE INSTANT POT SWEET POTATO RECIPES
- Mashed Sweet Potatoes – Savory Style
- Sweet Potato – 3 Ways
- Sweet Potato, Spinach, and Sausage Breakfast Casserole
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT QUINOA FRIED RICE
PrintChicken Enchilada Stuffed Sweet Potatoes | Instant Pot Recipe
Chicken Enchilada Stuffed Sweet Potatoes are healthy and loaded with veggies and big flavor! Perfect for a party or any night of the week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Pressure Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
6 small sweet potatoes, washed
Vegetable Mixture:
- 1 Tablespoon olive oil
- Small onion, thinly sliced
- Red bell pepper, thinly sliced
- ½ cup rinsed black beans
- ½ cup fresh or frozen corn
- Juice of 1 lime (about 1 tablespoon)
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Kosher salt and pepper to taste
For the chicken
- 2 cups rotisserie chicken
- 1 cup enchilada sauce
Toppings: Shredded pepper jack cheese, sour cream, chopped avocado, chopped tomato, chopped cilantro.
Instructions
- For the Sweet Potatoes: Poke holes in each sweet potato with a sharp knife or fork. Add 1 cup of water to the pot of the pressure cooker and place steamer basket or trivet inside. Place sweet potatoes on top of trivet.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes. When pressure cooking is complete, let pressure release naturally for 10 minutes, then manually release any remaining pressure.
- For the Vegetable Mixture: While the sweet potatoes cook, heat olive oil in a large sauté pan over medium-high heat on the stovetop. Add onion and red bell pepper; sauté 5 minutes or so until very soft. Add beans, corn, lime juice, chili powder, cumin, garlic powder, salt, and pepper; stir and cook another 3 minutes.
- For the Chicken: Add chicken and enchilada sauce to a saucepan and cook on the stovetop over medium heat until hot. Set aside.
- To Assemble: Place sweet potatoes on a sheet pan. Slit each sweet potato open and fluff with a fork. Top each with a spoonful of the chicken/enchilada sauce mixture, then a spoonful of the vegetables. Top with pepperjack cheese.
- Place potatoes under the oven broiler until the cheese is melted. Top each potato with sour cream, avocado, tomato, and cilantro. Serve immediately.
Notes
- May use canned enchilada sauce or homemade.
- May use a regular russet potato if you prefer.
- If you don’t want the extra broil step, just add the cheese and melt it in the microwave.
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