These are absolutely delicious and if you use a little chicken in the wraps they are surprisingly light. A great recipe to eat and use less meat but with all the flavour! The kids loved them and they were gone in an instant. They even ate all the vegetables inside, peppers, onions and spinach lol! I may cook a huge variety of meals but my kids are still fussy vegetable eaters at heart so this recipe was definitely a win on the vegetable front.

I made my own enchilada sauce and have included that below but you can use a jar of mexican tomato sauce if you want a shortcut. To be honest the sauce didnt take long to make and is worth the effort. I also thought they would have been just as good without the cheese and if you swapped the chicken for beans you could make a good vegetarian version or even vegan version of this recipe. It would also work really well with chunky king prawns.

Sweet Potato & Chicken Enchilada Recipe

Ingredients (makes 10 medium enchiladas)

Enchilada Sauce

2 400g tins of chopped tomatoes

Half a packet of fajita seasoning mix

Enchilada Filling

Coconut OIl

2 Garlic cloves sliced

1 Onion sliced

2 Sweet potato cubed

1 red pepper sliced

2 large handfuls of spinach

2 chicken breasts cubed or sliced into strips (more if you prefer more meat)

About 10 tortilla wraps

Grated cheddar cheese (a couple of handfuls)

Avocado Sauce

1/2 avocado

2 tbsp of coriander

Juice of 1 whole lime

Heat up the tins of tomatoes on a gentle heat, add in a splash of olive oil and season with salt and pepper. Stir in the fajita seasoning mix and heat through gently. Set aside.

Heat a pan of water to boiling and simmer. Add in a pinch of salt and the cubed sweet potatoes. Cook for ten minutes or until soft. Drain and set aside.

While the sweet potatoes are cooking you can quickly make the avocado sauce. Add the avoado, lime juice and coriander to a mini blender/food processor and blend with a little salt until pureed through. Set aside.

Heat the coconut oil in a large flat pan and add in the chopped garlic, sliced onion and sliced pepper and cook through for 10 minutes on a gentle heat. Add in the sweet potato and stir gently. Add in the spinach and 2 cups of enchilada sauce and leave the spinach to wilt on a low heat.

Cook the chicken in a little coconut oil and season well. Add in about half a cup of the enchilada sauce. Stir through and cook on a medium heat until cooked through. Set aside.

Warm the tortillas in the oven for a minute or so. Lay open flat and add in a generous helpng of the vegetables and sauce mix and top with several pieces of chicken. Wrap and place in an oven proof deep dish. Repeat with all the wraps and lay next to each other in a row in the dish. You should get about 10.

Pour all the remaining enchilada sauce over the wrapped up tortillas in the deep dish and top with the grated cheese. Bake in the oven for 15 minutes at about 140-160oc to gently melt the cheese and heat the sauce over the tortillas.

Serve fresh from the oven and top generously with the avocado sauce and perhaps a sprinkle of chopped coriander. Enjoy!