If you're looking for a delicious Mexican-inspired meal, try this chicken and sweet potato enchilada skillet that is packed with protein. Add your own flare with your choice of vegetables and toppings.

INGREDIENTS

• 2 tablespoons extra-virgin olive oil, divided
  
  
• 1 ¼ pounds sweet potatoes (about 2 medium), cubed (½-inch; about 4 cups)
  
  
• ¾ teaspoon salt
  
  
• 1 ½ cups water, divided
  
  
• 1 medium red bell pepper, thinly sliced (about 1¼ cups)
  
  
• 1 large poblano pepper, seeded and thinly sliced (about 1 cup)
  
  
• 1 teaspoon ground cumin
  
  
• 1 teaspoon garlic powder
  
  
• ¾ teaspoon smoked paprika
  
  
• 3½ cups shredded cooked chicken breast
  
  
• 1½ cups red enchilada sauce (from 2 (10-ounce) cans)
  
  
• 1 (15-ounce) can no-salt-added pinto beans, rinsed
  
  
• 8 (6-inch) corn tortillas, stacked and cut into 8 wedges each (64 total)
  
  
• 1 cup shredded pepper jack cheese
  
  
• ¼ cup sour cream
  
  
• Cilantro leaves, thinly sliced radish, lime wedges and pickled red onion, for serving (optional)

INSTRUCTIONS:

1. Preheat oven to 400 F. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cubed sweet potatoes and ¾ teaspoon salt; cook, stirring occasionally, until starting to brown, about 5 minutes. Add ¼ cup water; cover and cook, stirring occasionally, until starting to soften, 6 to 8 minutes.

2. Add sliced bell pepper, sliced poblano, ¼ cup water and the remaining 1 tablespoon oil; cook over medium-high heat, uncovered and stirring often, until the peppers are crisp-tender and the sweet potatoes are tender, about 6 minutes. Add 1 teaspoon cumin, 1 teaspoon garlic powder and ¾ teaspoon smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Add 3 ½ cups shredded chicken, 1 ½ cups enchilada sauce, the rinsed pinto beans, the tortilla wedges and the remaining 1 cup water. Stir and fold until well incorporated. Remove from heat and top with 1 cup pepper jack.

3. Bake until the cheese has melted and started to brown in spots, 10 to 15 minutes. Garnish with dollops of sour cream and serve with cilantro, radish, lime wedges and pickled red onion, if desired.

Makes 6 servings.

Nutrition Facts (per serving):
Calories: 509; Fat: 17g; Carbs: 51g; Protein: 39g

Recipe Card for High-Protein Chicken and Sweet Potato Enchilada Skillet

Source: EatingWell