Eosinophilic Esophagitis Friendly Paleo Pineapple-Jalapeño Chicken Enchilada Stuffed Sweet Potatoes
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Learn more →Ingredients
4 servings
For the sweet potatoes
- 4 medium sweet potatoes (about 8 oz each)
- 1 tbsp avocado oil
- ¼ tsp salt
For the enchilada sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 tbsp coconut aminos
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup chicken broth
For the chicken
- 1 ½ lbs boneless, skinless chicken thighs
- 1 tbsp avocado oil
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- 1 cup fresh pineapple, cut into ½-inch chunks
- 2 jalapeños, seeded and finely diced
- 1 tbsp avocado oil
For serving
- 1 avocado, sliced
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Rub the sweet potatoes all over with 1 tbsp avocado oil and sprinkle with 1/4 tsp salt. Place on a baking sheet and roast for 45–55 minutes, until a fork slides through the center with no resistance and the skins are slightly wrinkled.
- 2
While the sweet potatoes roast, make the enchilada sauce. Combine the fire-roasted tomatoes, coconut aminos, chili powder, cumin, smoked paprika, garlic powder, onion powder, 1/4 tsp salt, 1/4 tsp black pepper, and chicken broth in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 8–10 minutes, until the sauce has thickened slightly and the flavors have melded. Remove from heat and blend smooth with an immersion blender (or transfer carefully to a blender), then set aside.
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