Chicken Enchilada Sweet Potato Fries

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  Sweet Potato, Baked, Flesh Only(170g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Chicken, Shredded(480g)
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  Enchilada Sauce, Red, Canned
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  Greek Yogurt (2%)(180g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  2% Milk(45g)
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  Cheddar Cheese(227g)
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  Beans, Black, Canned, Drained(120g)
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  Corn, Sweet, Canned, Drained(80g)
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  Yellow Onion(60g)
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  JalapeñO Pepper
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  Cilantro, Fresh(120g)

Instructions

1. 1Bake the sweet potatoes according to package instructions until tender, then cut into fry-sized pieces. Set aside on a large baking sheet.
2. 2In a small bowl, combine the shredded chicken with the enchilada sauce and toss to coat evenly. Set aside.
3. 3Dice the onion and jalapeño pepper finely. Drain and rinse the black beans and corn.
4. 4In another small bowl, whisk together the Greek yogurt and 2% milk, adding milk 1 teaspoon at a time until you reach a thick but pourable consistency.
5. 5Scatter the chicken mixture evenly over the baked sweet potato fries, then distribute the black beans, corn, diced onion, and jalapeño across the top. Sprinkle the shredded cheddar cheese over everything.
6. 6Place the baking sheet under the broiler on high heat for 2–3 minutes, until the cheese is melted and lightly bubbly and the edges begin to brown.
7. 7Remove from the broiler, drizzle with the Greek yogurt mixture, and garnish with fresh cilantro.
8. 8Divide the enchilada sweet potato fries evenly into 8 airtight containers while hot, allowing steam to escape briefly before sealing. Refrigerate for up to 4 days.