Appetizers
Cheesy Chicken Enchilada Sweet Potato Fries
Description
These Cheesy Chicken Enchilada Sweet Potato Fries are for my kindred spirits.
Ingredients
- 6 ounces sweet potato fries homemade or store bought
- 2 cups cooked shredded chicken* about 7 ounces
- 1 can red enchilada sauce (10 ounces) , hot or mild, or 1 1/4 cups homemade red enchilada sauce
- ¾ cup Greek yogurt or sour cream
- 2-3 tablespoons milk
- 8 ounces freshly grated sharp cheddar, Monterey jack, or similar cheese
- ½ cup black beans rinsed and drained
- ⅓ cup whole kernel corn fresh from the cob, canned and drained, or frozen and thawed
- ¼ cup diced red onion about half of 1 small red onion
- 1 large jalapeño pepper cored, seeded and diced
- ½ cup chopped fresh cilantro
Directions
- Bake sweet potato fries according to package or recipe instructions. Remove from the oven and change the oven temperature to broil.
- In a small bowl, combine the shredded chicken and enchilada sauce, then toss to coat. In a small, separate bowl, stir together the Greek yogurt (or sour cream) and 2 tablespoons milk. If necessary, continue adding milk, 1 teaspoon at a time, until you have a thick but pourable consistency.
- Scatter the chicken over the baked fries, reserving any sauce that remains in the bowl. Sprinkle with the cheese, black beans, corn, red onion, and jalapeño. Return the fries to the oven and broil until the cheese melts, about 1 minute. Remove from the oven and drizzle with the reserved enchilada sauce and Greek yogurt mixture. Sprinkle with fresh cilantro. Serve warm.
