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

  1. Prepare your slow cooker. You will put the yams/sweet potatoes on one side and the chicken on the other.
  2. 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.)
  3. Place the potatoes on the one end, stacking two on top of the other two, like making a checker board.
  4. 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.
  5. 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).
  6. When done, remove the potatoes and chicken.
  7. 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).
  8. Then add the remaining enchilada sauce and combine well.

Enchilada Sauce:

  1. Sauté avocado oil and garlic in a sauce pan, until golden, about one minute.
  2. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste.
  3. 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

  1. Slice open the sweet potatoes, then top with 2/3 cup of the enchilada chicken.
  2. Drizzle each half with 1 tablespoon shredded vegan cheese and place under the broiler 2 to 3 minutes, or until melted.
  3. 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!