Chicken Enchilada Sweet Potato Fries

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  6 oz Sweet Potato Fries, Frozen, Uncooked

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

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  2 cup Chicken, Shredded
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  1 can Enchilada Sauce, Red, Canned
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  0.8 cup Greek Yogurt (2%)

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

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  2 tbsp 2% Milk
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  8 oz Cheddar Cheese
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  0.5 cup Beans, Black, Canned, Drained
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  0.3 cup Corn, Sweet, Canned, Drained
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  0.3 cup Yellow Onion
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  1 JalapeñO Pepper(14g)
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  0.5 cup Cilantro, Fresh

Instructions

1. 1Prepare the sweet potato fries according to package directions (or your homemade method) until golden and crispy. Spread them in a single layer across a large oven-safe baking dish or sheet pan.
2. 2In a medium bowl, combine the shredded chicken with the red enchilada sauce and toss until the chicken is fully coated. Set aside.
3. 3In a small bowl, whisk together the Greek yogurt and milk, adding the milk 1 tablespoon at a time until the mixture is thick but drizzleable. Set aside.
4. 4Scatter the enchilada chicken mixture evenly over the sweet potato fries. Distribute the black beans, corn, diced red onion, and diced jalapeño pepper across the top.
5. 5Sprinkle the freshly grated sharp cheddar evenly over everything, covering the toppings fully.
6. 6Bake at 375°F for 10–12 minutes, until the cheese is fully melted, bubbly, and beginning to brown at the edges. The fries underneath should be hot through.
7. 7Remove from the oven and immediately drizzle the yogurt mixture over the top in a zigzag pattern. Scatter the chopped fresh cilantro evenly over everything.
8. 8Divide into meal-prep containers while hot, portioning fries and toppings evenly across servings. Allow steam to escape briefly before sealing. Refrigerate for up to 4 days.