Slow-Cooker Style
Gluten-free, Dairy-free, Soy-free, Corn-free
Are you looking for a healthy carbohydrate recipe? This is it! Whether you’re Keto and carb loading for a day or Paleo, this recipe hits the spot.
Sweet potatoes are so much better than a starchy corn enchilada. You can use canned enchilada sauce or try making your own with the recipe below. Everyone will love this alternative to Mexican corn enchiladas!
Ingredients
- 4 medium (about 6 oz each) sweet potatoes or yams, keep the skins on
- 1 pound organic boneless skinless chicken thighs or breasts (I prefer thighs for flavor)
- 1 teaspoon sea salt
- 1/2 teaspoon of tricolor pepper (black pepper works just as well)
- 3/4 teaspoon garlic power
- 1 cup enchilada sauce, use canned OR see homemade recipe below
- 1 or 2 chopped scallions, for garnish
- 1/4 cup organic or vegan sour cream (cashew and coconut options available at most natural grocery stores) or coconut vegan Greek yogurt
- 1/2 cup shredded vegan cheddar cheese (I prefer Daiya brand)
- 1 tablespoon chopped scallions and/or cilantro, for garnish
Enchilada Sauce:
- 1/2 teaspoon avocado oil
- 4 garlic cloves, minced
- 1-1/2 cups organic chicken bone broth or vegetable broth
- 3 cups canned organic tomato sauce
- 2 tablespoons chipotle chilis in adobo sauce, chopped (to taste)
- 1 teaspoon Mexican hot chili powder, or more to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- fresh black pepper, to taste
Instructions
- Prepare your slow cooker. You will put the yams/sweet potatoes on one side and the chicken on the other.
- Wash and dry the yams or sweet potatoes. Poke a few holes in the potatoes with a fork and then wrap them individually in foil. (If you don’t have a slow cooker, you can bake the sweet potatoes in the foil by placing them on a cookie sheet. Bake at 400 for 1 hour, test with a fork to make sure they are tender.)
- Place the potatoes on the one end, stacking two on top of the other two, like making a checker board.
- Season the chicken with salt, pepper, and garlic powder and place on the other end of the slow cooker. Cover with 1/4 cup enchilada sauce.
- Cover and cook on low for 6 to 8 hours, or until potatoes are tender (pierce with a fork to test, if you aren’t sure).
- When done, remove the potatoes and chicken.
- Transfer chicken to a small bowl to cool slightly, and either put through the shredder attachment of your food processor (easy) OR roughly shred with 2 forks (also easy).
- Then add the remaining enchilada sauce and combine well.
Enchilada Sauce:
- Sauté avocado oil and garlic in a sauce pan, until golden, about one minute.
- Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste.
- Bring to a boil and then reduce the heat to low; simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.
Assembly
- Slice open the sweet potatoes, then top with 2/3 cup of the enchilada chicken.
- Drizzle each half with 1 tablespoon shredded vegan cheese and place under the broiler 2 to 3 minutes, or until melted.
- Garnish each potato with a few fresh slices of avocado and/or 1 tablespoon organic (vegan or regular) sour cream and scallions or cilantro.
Buen Provecho!