Chicken & Sweet Potato Enchilada Casserole
Makes 5 to 6 Servings
Ingredients
- 1 1/2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
- 1 large sweet potato, peeled and cut into 1/4-inch dice (about 3 cups)
- 1 small onion, cut into 1/2-inch dice (about 1/2 cup)
- One 15-ounce can all-natural enchilada sauce (we like the mild sauce)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 cup frozen corn kernels, thawed
- 1 cup preshredded reduced-fat Cheddar cheese
- Optional for serving: Rice or flour tortillas
Directions
- Add the chicken, sweet potato, onion, enchilada sauce, cumin, and garlic powder to the slow cooker and stir to combine. Cover and cook on low until the sweet potato is tender and the is chicken cooked through, about 4 hours.
- Stir in the corn and cheese until the cheese melts. Set on warm until ready to serve. Serve over rice or wrap burrito style in flour tortillas.
Nutrition Information per Serving: 310 calories, 8g fat (3g saturated), 560mg sodium, 26g carbohydrate, 4g fiber, 33g protein, 210% vitamin A, 10% vitamin C, 20% calcium