Gluten Free Chicken & Sweet Potato Enchiladas

If you're looking for something easy and healthy for dinner tonight try this!!   We cook a whole chicken each week so I always freeze some for fast dinners.  Love all the flavors and combinations you can throw into Mexican dishes!    Question of the day-  What's the easiest recipe you use over and over?      This post Featured on Linda's wonderful  Gluten Free Wednesdays!  

• Ingredients:
• 2 cups cooked sweet potato, mashed  (I microwave a large sweet potato, cool and peel)
• 1 cup canned black beans, drained and rinsed
• 2 cups cooked chicken, shredded
• 2-3 cups shredded cheddar cheese, divided
• juice of 1/2 of a lime
• 1-2 teaspoons GF chili powder- to taste.   I use McCormicks
• 1/4 teaspoon salt
• 3 cups GF enchilada sauce
• 1 cup pineapple chunks, drained and chopped
• 1 jalapeno,  seeded and diced
• 10 GF corn tortillas
• Reduced fat sour cream
• 1 tablespoon coarsely chopped cilantro
• Avocado slices and the other 1/2 of the lime, for garnish

Instructions:

Heat oven to 400 degrees F.

1. In a large bowl, stir together shredded chicken, sweet potato, black beans, 1 cup cheese, chili powder, juice of 1/2 a lime and salt until well combined.
2. Pour some of the sauce into the 13x9-inch baking dish. 
3. Fry tortillas in a little oil until just browned – about 1 minute. 
4. Place about 1/2 cup sweet potato mixture on one side of a tortilla, roll up, and place in baking dish; repeat process with remaining sweet potato mixture and tortillas.
5. Drizzle remaining enchilada sauce on top of tortillas, and top with pineapple, jalapeno and sprinkle with remaining 1 cup cheese. Bake 20-25 minutes or until golden brown and bubbly.
6. Serve with cilantro, lime and sour cream.

Makes 4-6 servings