SWEET POTATO CHICKEN ENCHILADA SKILLET

Ingredients

• 1 tablespoon olive oil 

• 1 small yellow onion, diced 

• 2 garlic cloves, minced 

• 1 medium sweet potato, peeled and diced small (½-inch pieces)

• 1 red bell pepper, chopped

• 1 (15 oz) can black beans, drained and rinsed 

• 1½ cups cooked shredded chicken (rotisserie or leftovers work great)

• 1½ cups enchilada sauce (sugar-free)

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• Salt and black pepper, to taste

• 1–2 handfuls baby spinach or chopped kale (optional)

• Sliced green onions or chopped cilantro, for garnish

• For Serving : gf warm tortillas, avocado slices, lime wedges

Instructions

1. In a large oven-safe skillet, heat olive oil over medium heat.

2. Add onion and cook 2–3 minutes until softened

3. Stir in garlic, sweet potatoes, and bell pepper. Cook for 6–8 minutes, stirring occasionally, until sweet potatoes are just fork tender.

4. Stir in black beans, shredded chicken, enchilada sauce, cumin, paprika, salt, and pepper.

5. Reduce heat to low, cover, and let it simmer for 8–10 minutes, stirring often, until bubbling and everything is warmed through.

6. Stir in spinach or kale if using, until wilted

7. Garnish with green onions or cilantro and serve straight from the skillet with tortillas, avocado, or lime wedges on the side