Chicken Enchilada Sweet Potatoes

• chicken thighspatted dry20 oz
• sweet potatoesscrubbed40 oz
• enchilada sauce12 fl oz
• shredded cheddar4 oz
• oniondiced1/2 lb
• mild green chiliesdiced4 oz
• extra-virgin olive oil4 tsp
• cumin1 tsp
• paprika1 tsp
• salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Dice the onion. Pat the chicken thighs dry; do not rinse them. Season both sides with the salt, black pepper, cumin, and paprika before they meet the heat.
2. 2Heat the extra-virgin olive oil in an oven-safe skillet over medium heat until shimmering. Add the chicken and sear 4-5 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, then wash the board, knife, and hands with soap and water before touching anything else.
3. 3Add the onion to the same skillet with a small pinch of salt and cook 3-4 minutes, until softened. Stir in the mild green chilies and enchilada sauce, scraping up the browned bits; simmer 2-3 minutes, until the sauce is fragrant and slightly reduced.
4. 4Shred the cooked chicken with two forks and stir it into the sauce. Taste and adjust the salt and black pepper.
5. 5Scrub the sweet potato, pierce it several times with a fork, and place it on a microwave-safe plate. Microwave 5-7 minutes, turning halfway, until fork-tender. Transfer it to an oven-safe dish, split it lengthwise, and spoon the chicken mixture over it.
6. 6Top with the shredded cheddar and bake at 425F for 8-10 minutes, until the cheese is melted and bubbling and the filling is steaming hot at 165F (74C).