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Southwestern Stuffed Sweet Potatoes


  • Author: Naomi
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings 1x

Description

Southwestern Stuffed Sweet Potatoes make for a quick weeknight meal. These stuffed sweet potatoes are filled with tender enchilada chicken, black beans, sweet corn and topped with things like red onion, jalapeno peppers, and guacamole.


Ingredients

Units Scale
  • 4 medium Sweet Potatoes, washed and cooked
  • 1.52 lb. Boneless Skinless Chicken Breasts
  • 2 Garlic Cloves, minced
  • Freshly Ground Black Pepper, to taste
  • Himalayan Pink Salt, to taste
  • 1 16 oz jar 505 Southwestern® Red Chile Enchilada Sauce (Medium)
  • 1 can Black Beans, drained and rinsed
  • 1 10 oz bag Frozen Sweet Corn, cooked
  • 1 16 oz jar 505 Southwestern® Green Chile Salsa (Medium), optional
  • 1 8 oz container Guacamole, store bought or homemade
  • Red Onion, diced
  • 1 Roma Tomato, diced
  • 12 Fresh Jalapeño Peppers, thinly sliced
  • Fresh Cilantro
  • Lime Wedges

Instructions

  1. Add meat to slow cooker: Place the chicken in the slow cooker. Season both sides of the chicken with salt and pepper. Top with garlic and enchilada sauce.
  2. Cooking directions: Cover and cook on high for 4 hours, (or low for 6-8 hours), or until the chicken shreds easily with a fork. *Check for doneness around 3½ hours.*
  3. Mix: Shred the chicken in the slow cooker and toss with the remaining sauce until well combined.
  4. Cook the potatoes: Pierce the potatoes with a fork. Wrap with paper towels and cook on high for 8 minutes.
  5. Prep the veggies: While the potatoes cook, prep the rest of the vegetables.
  6. Stir: Next, cook the corn according to package directions. Add to a bowl with the beans, lightly salt and stir to combine.
  7. Assemble the potatoes: Slice each cooked potato in half, deep enough to stuff them. Top 4 sweet potatoes with chicken and the corn/black bean mixture. Add some onion, tomato, jalapeño slices, and cilantro.
  8. How to serve: Serve with a lime wedge, guacamole and some salsa if desired.
  9. Storage: Refrigerate the leftover chicken in an airtight container for up to 5 days. (This chicken also freezes well).

Notes

  • Sweet Potatoes: If they are small, start the cook time at around 5-6 minutes, and then go from there. 
  • Corn: Depending on the season, you can use fresh or frozen corn. If you use fresh, just use 2 fresh sweet corn on the cob.
  • Category: Main Course
  • Cuisine: Southwestern

Keywords: Chicken Recipes, Easy Main Dish, Easy Weeknight Meal, Gluten-Free Recipe, Healthy, Heart-Healthy, High Fiber, Low-Fat, Main Dish, Slow Cooker Recipes, Stuffed Sweet Potatoes, Sweet Potato

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