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Chicken Enchilada Sweet Potato Noodles

Super simple chicken enchilada sweet potato noodles are packed full of flavor and can be on the table just 30 minutes!

Chicken Enchilada Sweet Potato Noodles

This recipe for chicken enchilada sweet potato noodles has been a long time coming. I’ve been toying with the idea of an enchilada pasta for ages, but could never quite figure out the little details that would push the recipe from boring to something I could get excited about. Then it hit me – instead of pasta, use sweet potato noodles!

After being on my idea list for months, I finally headed into the kitchen to test it out. OMG you guys, this recipe is so good! It’s definitely one of my favorite meals ever, and is definitely something I can get excited about.

Chicken Enchilada Sweet Potato Noodles

I love the balance of sweet and spicy flavors and interesting textures in this recipe for chicken enchilada sweet potato noodles – everything from the potatoes to the corn to the cilantro plays a role in hitting all the right flavor notes. Be sure not to skip the sprinkle of cotija cheese, fresh cilantro, and lime juice over the top. Together, they add a pop of saltiness and a dash of acidity that brighten the flavors and really make them pop!

In addition to making this recipe more interesting than a simple pasta dish, the sweet potato noodles make this dish more nutritious. They add tons of flavor – and I love how the sweet and spicy flavors pair together – as well as vitamins A and C and antioxidents.

I love the fun noodle shape that you get from cutting the “noodles” with a spiralizer (I have the Paderno 3-Blade Spiralizer but I’ve also heard great things about the Inspiralizer). If you don’t have one, you can cut the potato into 1/4-inch logs, or just dice it. It won’t look exactly the same, but it will still taste delicious.
Chicken Enchilada Sweet Potato Noodles

For more spiralized recipes, try: Spiralized Sesame Carrot Salad // Zucchini Noodles with Fresh Herbs and Hazelnuts

Chicken Enchilada Sweet Potato Noodles

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Lauren Keating

  • 1 large sweet potato (about 1 pound)
  • 1 pound boneless, skinless chicken breast, diced
  • 2 Tablespoons flour
  • 2 Tablespoons olive oil
  • ½ onion
  • 1 can (15 ounces) black beans, drained
  • 1 cup frozen corn
  • 1 cup enchilada sauce (try my homemade enchilada sauce recipe!)
  • ¼ cup fresh cilantro, chopped
  • 1 ounce cotija cheese, crumbled
  • 1 lime, juiced
  1. Bring a large pot of water to a boil.
  2. Using a spiralizer, cut the sweet potato into thick noodles. (Alternatively, use a knife to cut the sweet potato into ¼-inch matchsticks.) Boil the sweet potato noodles for 3 minutes. Drain.
  3. Meanwhile, toss the chicken in the flour. Season with salt and pepper. Heat the oil in a large skillet set over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Add the onion and cook until softened, about 5 minutes. Add the beans, corn, and enchilada sauce. Bring to a simmer and let cook until the chicken is cooked through.
  4. Stir in the sweet potato noodles. Top with cilantro, cheese, and lime juice.

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Baked Chicken Taquitos

The most popular recipe on my blog has been Crockpot Chicken Tacos for four years running. It’s no surprise why when you consider the steps to make it:

1) Add six chicken breasts, one packet of taco seasoning and one jar of salsa into a crockpot and stir to combine.
2) Turn on crockpot for 4-6 hours.
3) Shred with a fork or a hand mixer. Serve.

It makes more chicken than you would’ve possibly thought you could get out of six chicken breasts, so once you’ve had your taco fix, you can use the leftovers for soup, quesadillas, salads, crunchwraps, etc.

Super Bowl Sunday calls for delicious food that feeds a crowd. Assuming your crowd isn’t full of vegetarians, one batch of crockpot chicken tacos lends itself perfectly to THREE crowd-pleasing variations using the chicken. The first of those is just your standard taco bar with all the fixin’s. I usually do this by setting out the chicken and tortillas alongside bowls of sour cream, cheese, tomatoes, avocado/guacamole and salsa. Any variation is good. The more bowls the better.

The second option is what I’ll cover in this post — taquitos! It’s hard to beat traditional fried taquitos, but with all the greasy food choices for the Super Bowl, I figured it might be best to give you a baked taquitos recipe. Guilt-free taquito eating to your heart’s delight! Also, the next recipe I’m sharing isn’t remotely guilt-free, so really I’m really just aiming for balance.

You can serve the taquitos with sour cream, ranch, and/or salsa on the side for dipping. Any of the southwestern/chipotle ranch options are especially good for these. You will need to use the smaller tortillas because otherwise you’ll just have very long, awkward taquitos that require double-dipping, and nobody wants that. The pictures show the batch I made using the Mission brand “Super Soft” tortillas because that’s what I had on hand, but I’d recommend using just the normal thickness so that they crisp up a bit more.

Check back later today for the next post for chicken nachos!

Enjoy!

Baked Chicken Taquitos
Makes 10 Small Taquitos

1 cup chicken from Crockpot Chicken Tacos *
1/2 cup shredded cheddar cheese
10 small flour tortillas

Directions

  1. Preheat oven to 425 degrees. 
  2. Line a baking sheet with foil and spray with cooking spray.
  3. Stir cheese and chicken together in a bowl.  
  4. Set out tortillas, and place a few tablespoons of the mixture in a line on the left 1/3 of the tortilla, leaving about an inch on the ends so the mixture doesn’t melt out in the oven. 
  5. Roll up the tortilla very tightly, and place seam side down onto the baking sheet. 
  6. Repeat with remaining mixture and tortillas, placing tortillas at least an inch apart on the sheet.
  7. Spray the top of each tortilla with cooking spray or brush with oil. 
  8. Place pan in the oven and cook for 15-20 minutes, or until edges are starting to turn golden brown.
  9. Serve immediately with sour cream, ranch and/or salsa.

Garlic & Parsley Crusted Chicken

chicken garlic parsley  You’ll Need: A Skillet Cornstarch This is an EASY recipe…… CUT ONE PACKAGE OF CHICKEN BREASTS INTO SMALL CHUNKS. DREDGE IN CORNSTARCH. HEAT OLIVE OIL IN A PAN. ADD CHICKEN TO BROWN AND SALT, PEPPER. ONCE BROWNED, ADD A LARGE AMOUNT OF CHOPPED PARSLEY AND FRESHLY CHOPPED GARLIC ALONG WITH 1 T. BUTTER. STIR […]