Smothered Sweetpotato Chicken Burritos
Smothered Sweetpotato Chicken Burritos are filled with shredded chicken, black beans, pepper jack cheese, and warm spices, then baked under a rich enchilada sauce blended with mashed sweetpotato. Topped with melted cheddar and green onions, this hearty dish delivers comforting burrito flavors with a creamy, slightly sweet twist.
Servings: 6 people
Calories:
Ingredients
For Filling:
- 4 cups cooked shredded chicken
- 15 oz can black beans rinsed and drained
- ⅔ cup pepper jack cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
For Sauce:
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 10 oz can red enchilada sauce
- 1 cup chicken broth
- ½ cup mashed cooked sweetpotatoes
- ½ tsp ground black pepper
- 6 10- inch flour tortillas
- 1 cup shredded cheddar cheese
- ¼ cup sliced green onion
Instructions
- Pre-heat oven to 350°F.
- In a medium bowl, mix together the chicken, pepper jack, beans, cumin, salt, and pepper.
- Place a burrito shell on a clean work surface. Place ⅙ of the filling toward the end of the shell closest to you. Starting with the bottom flap, fold it over the filling. Roll the burrito away from you while tucking the side firmly inwards. Place the burrito seam-side down in a 9x13 baking dish. Repeat with remaining filling and shells.
- Next, prepare the sauce. In a medium saucepan, melt the butter. Whisk in the flour. Slowly whisk in the chicken broth and simmer. Stir in the enchilada sauce and sweetpotato. Simmer for 5 minutes to allow it to thicken.
- Pour the sauce evenly over the burritos. Top with cheese and green onion.
- Bake for 30 minutes. Remove from the oven and serve.