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Chicken Enchilada Stuffed Sweet Potatoes | Instant Pot Recipe

Sweet potato stuffed with chicken and peppers topped with fresh avocado, tomatoes, and sour cream.
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Chicken Enchilada Stuffed Sweet Potatoes are healthy and loaded with veggies and big flavor!  Perfect for a party or any night of the week.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. For the Chicken: Add chicken and enchilada sauce to a saucepan and cook on the stovetop over medium heat until hot.  Set aside.
  5. 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.
  6. 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.

Find it online: https://instafreshmeals.com/chicken-enchilada-stuffed-sweet-potatoes/