Ingredients
- Green Chile Sauce
1 C of broth
1 T of cornstarch
1/4 c of chopped roasted green chiles
2-3 cloves of garlic, minced (use the jarred kind to save time)
1 t cumin
Combine above in a pan and cook until slightly thickened.
For the filling:
Bean filling:
1 can of black or pinto beans
3-4 cloves of garlic minced
1 lime
Mix above in a bowl and set aside
Sweet Potato and chicken filling:
2 C cooked sweet potatoes smashed (cook in microwave for 3-5 mins on each side)
2 C cooked diced or shredded chicken breast
2 T chopped roasted green chiles
1/2 t cumin
salt and pepper to taste
Combine above in a bowl and set aside.
Warm 10 corn tortillas wrapped in a kitchen towel in the microwave for aprox 45 seconds.
Put a small amount of sauce in the bottom of a casserole dish or baking pan. Take a tortilla and set it in the pan and place some of the sweet potato filling and some of the beans then roll it up and put it to the side. Repeat with remaining 9 tortillas. Pour the rest of the sauce over the top and top with 1/2-1 c of shredded cheddar or monterey jack cheese. Bake at 350 for 20 mins. Can top with cilantro if desired when serving.
Description
I Got This Recipe From The Gluten Free Goddess Website And Changed It Just A Bit By Adding Chicken And Reducing The Chiles.
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