Ingredients
Equipment
Method
Prepping the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with foil for easy cleanup.
- Take your scrubbed and dried sweet potatoes and prick each one 3 to 4 times with the tines of a fork. This allows steam to escape, ensuring they cook evenly and preventing them from bursting.
- Place the potatoes on the prepared baking sheet. Brush them generously all over with 2 tablespoons of olive oil. Ensure thorough coverage to promote a crispy skin.
- Sprinkle 1 teaspoon of kosher salt evenly over all the potatoes.
- Bake the potatoes in the preheated oven. They will roast until their skin is visibly crisp and golden-brown, and a paring knife or fork slides into the flesh effortlessly. This usually takes about 45 minutes to 1 hour, filling your kitchen with earthy and sweet aromas.
Making the Smoky Enchilada Filling
- While the sweet potatoes are baking, prepare the smoky enchilada filling. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
- Add the finely chopped garlic, seeded and chopped jalapeño, and chopped onion to the skillet. Sauté them until they become fragrant and translucent, about 3 minutes.
- Sprinkle the 2 tablespoons of all-purpose flour over the sautéed aromatics. Stir everything together and cook for about 1 minute until it is lightly browned and bubbling. This creates a roux, which will thicken our sauce.
- Slowly add the 1 cup of chicken broth to the skillet while whisking constantly. Continue to whisk as the sauce cooks and thickens slightly, about 1 minute. Constant whisking is key for a smooth, lump-free consistency.
- Stir in the 1 1/2 cups of shredded rotisserie chicken, the 4-ounce can of diced green chiles, 1/2 teaspoon of black pepper, and crucially, 1/2 teaspoon of smoked paprika (replacing regular paprika for our unique twist), and 1/4 teaspoon of liquid smoke. Mix until all ingredients are well combined and heated through.
- Remove the skillet from the heat. Stir in the 1/2 cup of sour cream and the juice from 1 lime. The filling should now be rich, creamy, and bursting with smoky Tex-Mex flavor.
Stuffing & Broiling
- Once the sweet potatoes are cooked, let them cool for about 5 minutes. This makes them much easier to handle.
- Switch your oven setting to broil.
- Carefully split open each potato lengthwise. Using a fork, lightly mash the flesh inside each potato, creating a little well for our filling.
- Generously divide the smoky chicken enchilada filling among the six potatoes, mounding it beautifully.
- Sprinkle the top of each stuffed potato with 1 cup of shredded Monterey Jack cheese.
- Return the baking sheet to the oven. Broil the potatoes for 2 to 3 minutes, or until the cheese is perfectly melted and starting to brown, creating a bubbly, golden crust. Watch them closely, as broilers vary and cheese can brown quickly.
- Finally, top with fresh chopped cilantro and serve immediately with extra lime wedges for squeezing over the top.
Notes
Meal prep friendly: the filling can be made up to 2 days ahead. Choose uniform sweet potatoes for even cooking and watch closely during broiling. Smoked paprika and liquid smoke are key to the unique flavor. Nutrition information is estimated based on common ingredients and serving sizes and may vary.