Chicken and Sweet Potato Enchilada Slow-Cooker Casserole

chicken-sweet-potato-enchilada-slow-cooker-recipe
High Cotton Food Styling & Photography
http://pgoarelish2.files.wordpress.com/2011/10/chicken-sweet-potato-enchilada-slow-cooker-recipe.jpg?w=99
  • Yield: 6 to 8 servings

The naturally sweet potatoes are the perfect complement to the slightly spicy sauce, and the chicken absorbs all the great flavors.

Ingredients

2pounds skinless, boneless chicken breast halves, cut into 1-inch dice
1 large sweet potato (about 1 1/4 pounds), peeled cut in 1/2-inch dice (3 cups)
1 small onion, cut into 1/4-inch dice (1 cup)
1 15-ounce can enchilada sauce
1 1/2teaspoons ground cumin
1/2teaspoon chili powder
1/2teaspoon garlic powder
1cup frozen corn, thawed
1cup shredded reduced-fat Cheddar cheese

Instructions

  1. Place chicken, sweet potato, onion, enchilada sauce, cumin, chili powder and garlic powder in a 5 or 6-quart slow cooker. Stir to combine. Cover and cook on LOW until sweet potato is tender and chicken in thoroughly cooked, about 4 hours.
  2. Stir in corn and cheese until cheese melts and corn is thoroughly heated.

Tip: For even more flavor, sprinkle some smoky-flavored chili chipotle powder over the chicken and stir to combine.


Reprinted with permission from No Whine with Dinner by Liz Weiss and Janice Newell Bissex.


Nutritional Info *per serving

  • Calories 290
  • Fat 7
  • Sodium 460
  • Carbohydrate 23
  • Fiber 3
  • Protein 33
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