Sweet Potato Enchilada Chicken Skillet
- boneless skinless chicken thighs, cut into bite sized pieces
- 1/2 yellow onion diced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1 tsp minced garlic
- 2 sweet potatoes, peeled, cut in half and placed face down in a microwave safe dish, add about 1/3 cup water, cover with plastic wrap, microwave 5 min, then dice
- 2 roma tomatoes, diced
- 15 oz can black beans, rinsed and drianes
- 4 oz can green chiles
- 1/2 cup shredded Mexican cheese
- small can enchilada sauce
- optional toppings: cilantro, avocado, lime juice
- Heat a drizzle of olive oil in a large skillet over medium high.
- Add chicken. Cook 3-4 min. Add spices and onion. Cook until chicken is cooked through.
- Lower heat to medium. Add tomatoes, black beans, sweet potatoes, green chiles and enchilada sauce. Stir to combine.
- Cook 4-5 min to combine flavors. Top with cheese. Serve when melted.
- Add optional toppings.