Hatch Chili and Sweet Potato : Chicken Enchiladas

This is a fun spin on chicken enchiladas and if you are looking to eliminate processed/GMO foods (like corn tortillas) you will love this. This is  ALMOST a dairy free version and can easily be dairy free with one tweak., don’t add the cheese 🙂  It’s also gluten free.

I’m in love with hatch chilies and I always look forward to August when they come out!

The sweet potato gives these enchiladas a nice texture and the slight sweetness goes great as a replacement for corn tortillas. Give it a try and let me know how it goes 🙂

Prep: 30 min

Cook Time: 15-30 min

Makes: 7 enchiladas

Ingredients:

• 2 Chicken breast, cooked and shredded. Get pasture raised chickens.
• 3 Hot Roasted Hatch Chilies and 3 Mild Roasted Hatch Chilies, remove the top.
• 1 Organic Purple Onion, small (about 1/4 Cup).
• 1 Organic White Onion, small (about 1/4 Cup).
• 2 Cloves of Wild Garlic
• 1/2 C. Organic Coconut Milk (you can use lite if you would like).
• 1/2 Teaspoon of Celtic Salt.
• 1/4 Teaspoon Cumin
• 1 or 2* Organic Sweet Potato, sliced thinly long ways on mandolin.
• 1 Teaspoon of organic coconut oil for baking dish.
• OPTIONAL: Kerrygold Cheddar Cheese (Grass Fed Cow Cheese) for topping the enchiladas if you desire.

Instructions:

1. Blend up hatch chilies, onions, garlic, coconut milk, and spices in a blender until consistency of salsa.
2. Cook on med / low for 25 min.
3. Bring a large pot of water to boil. Add sliced sweet potatoes to boiling water and cook for 6 min. Drain and set aside.
4. Reserve 1/2 Cup of hatch chili salsa. Mix chicken into the remaining large portion of salsa.
5. In a large baking dish smear the coconut oil down and lay down 7 or the 14 sweet potato slices (I broke some while slicing so I just placed them back together).  *If you want them all to be “perfect” you may get 2 sweet potatoes to have reserves just in case…
6. Add chicken and salsa mixture to each potato and top with another slice of potato. Once you are done take the reserved salsa and put a little bit on the top of each potato enchilada then sprinkle with cheese.
7. Either reserve dish to bake later or bake NOW at 300 F for 15-20 min.
8. If you are waiting for later, heat oven to 375 F and bake for 30 min or until warm all the way through.