Chicken and Sweet Potato Enchiladas

• chicken breastpatted dry24 oz
• sweet potatoespeeled and diced20 oz
• whole-wheat tortillas6
• enchilada sauce10 oz
• mild green chiliesdrained4 oz
• shredded mexican cheese6 oz
• onionfinely diced6 oz
• garlic cloveminced2
• light olive oil2 tbsp
• limejuiced1
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion and sweet potatoes, and mince the garlic. Do not rinse the chicken. Wash the cutting board, knife, and your hands with soap and water before touching anything else.
2. 2Pat the chicken dry, then season it on all sides with kosher salt and black pepper. Heat the oven to 425F. Toss the sweet potatoes with half the oil, spread them on a baking sheet, and roast for 20-25 minutes, until fork-tender and lightly browned.
3. 3Heat the remaining oil in an oven-safe skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, until browned and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a clean plate and let it rest briefly. Wash the board, knife, and your hands with soap and water before touching anything else.
4. 4Add the onion and a pinch of salt to the skillet. Cook for 3-4 minutes, until translucent and softened. Add the garlic and cook for 30-60 seconds, until fragrant.
5. 5Shred the rested chicken with clean forks. Stir the chicken, roasted sweet potatoes, green chilies, lime juice, and half the enchilada sauce into the skillet. Taste and adjust the salt and pepper.
6. 6Lower the oven to 400F. Spoon a little sauce into the bottom of a baking dish. Fill the tortillas with the chicken mixture, roll them seam-side down, and place them in the dish. Cover with the remaining sauce and cheese.
7. 7Bake for 12-15 minutes, until the cheese is melted, the edges are lightly browned, and the center is hot at 165F (74C) when checked with an instant-read thermometer.