Sweet Potato Chipotle Chicken Skillet

4.77 from 13 votes

Sweet Potato Chipotle Chicken Skillet

This recipe for my sweet potato chipotle rotisserie chicken skillet has all my favorite things. It's macro-friendly and comforting. I know you are going to love it!

Prep Time30

Cook Time50

Course: Bowl, Casserole, chicken, dinner, Lunch, Main Course, Mexican, Skillet

Cuisine: California Fresh, Comfort, Healthy, Mexican

Keyword: casserole, chicken, chicken skillet, chipotle, cilantro, rotisserie chicken, rotisserie chicken breast, skillet meal, sweet potato, zucchini

Servings: people

Calories: 227kcal

Ingredients

4 Medium sweet potatoes, chopped into bite-sized cubes (630 g)
1 Small onion, chopped (140 g)
2-3 Bell peppers, chopped (400 g)
3 cups Riced cauliflower (340 g)
2 Medium zucchini, chopped (400 g)
4 Frozen garlic cubes, or minced cloves
10-oz can Rotel, or canned tomatoes, drained
4-oz can Green chilis, drained
1/4 cup Reduced-fat cream cheese (60 g)
1 Tbsp Chipotle peppers in adobo sauce, minced or blended if whole* (15 g)
1 Tbsp Kosher salt
1 Tbsp Garlic powder
1 Tbsp Dried oregano
1 Tbsp Chili powder
1 Tbsp Cumin
2 tsp Paprika
6 cups Rotisserie or Cooked chicken breast, chopped or shredded (818 g)
1 cup Cilantro, chopped (35 g)

Instructions

Heat a LARGE, heavy-bottomed skillet over medium high heat with a spritz of olive oil. Add sweet potatoes and cook covered, stirring often for about 10 minutes to soften. Add onion, bell pepper, and cauliflower rice (throw in a pinch of kosher salt to help veggies release their water) and cook for another 10-15 minutes until the veggies are fragrant and cauliflower is pretty tender.
Add chopped zucchini, and garlic. Cover and cook for another 5 minutes stirring often, until everything is tender to your liking. Add drained rotel, green chilis, cream cheese, chipotle peppers, and spices. Combine well until the cream cheese is melted, then mix in your cooked chicken and fresh cilantro! Do it carefully since your pan will be FULL.*
For the cheese lovers in our family, we like to top half with cheese and broil for a minute to melt!
Finish with a drizzle of the enchilada sauce, some fresh cilantro leaves or chopped green onion and serve immediately. You can eat it straight like a casserole, or over greens, or rice, or piled into tortillas or alongside tortilla chips! We love to add some fresh avocado and either some sour cream or one of my favorite green sauces. (This dairy-free green sauce, this jalapeño avocado dressing, or this green goddess dressing.) So good!

Notes

Cream Cheese: I love the Daiya dairy-free cream cheese if you need dairy-free. The macros are almost identical. Greek cream cheese is my favorite dairy option, slightly higher protein, but hard to find. All work just fine!

Enchilada sauce: I love the jarred red enchilada sauce from Trader Joe’s. But your favorite red or green would be great!

Short Cuts: In a hurry, I love to use frozen diced onion, and sometimes frozen chopped bell peppers. I always use frozen cauliflower rice, and love keeping Costco’s vacuum-packed rotisserie chicken breast meat on hand for recipes like this when you need LOTS of chicken!

MFP Lillie Eats and Tells Sweet Potato Chipotle Chicken Skillet

Nutrition