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Chicken Enchilada Sweet Potato Noodles

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Lauren Keating


  • 1 large sweet potato about 1 pound
  • 1 pound boneless skinless chicken breast, diced
  • 2 Tablespoons flour
  • 2 Tablespoons olive oil
  • ½ onion
  • 1 can 15 ounces black beans, drained
  • 1 cup frozen corn
  • 1 cup enchilada sauce
  • ¼ cup fresh cilantro chopped
  • 1 ounce cotija cheese crumbled
  • 1 lime juiced


  • Bring a large pot of water to a boil.
  • Using a spiralizer, cut the sweet potato into thick noodles. (Alternatively, use a knife to cut the sweet potato into 1/4-inch matchsticks.) Boil the sweet potato noodles for 3 minutes. Drain.
  • Meanwhile, toss the chicken in the flour. Season with salt and pepper. Heat the oil in a large skillet set over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Add the onion and cook until softened, about 5 minutes. Add the beans, corn, and enchilada sauce. Bring to a simmer and let cook until the chicken is cooked through.
  • Stir in the sweet potato noodles. Top with cilantro, cheese, and lime juice.