Cheesy Mexican Chicken Sweet Potato Skillet Meal

This cheesy Mexican chicken sweet potato skillet meal is not only quick and healthy, but look at those colors! It’s pretty AND delicious!

To say I’ve been excited to share this colorful deliciousness with you would be an understatement!

It’s left me wondering how one (ahem, me) can manage to get so excited about sweet potatoes. And cheese. And mild-or-spicy (choose your adventure) Mexican flavors.

Seriously, this one-skillet cheesy Mexican sweet potato meal is incredible and the type of meal I could eat for the rest of forever (I’ll let you decide whether I hoard or share leftovers when making this #noshame).

Modeled loosely after this favorite cheesy chicken kale sweet potato skillet number, this Mexican-style sweet potato skillet meal is another winner and has become a pretty steady weeknight dinner go-to for us.

Yeah, there’s a bit of chopping, but if you can prep in advance, or just buckle down and power through, you’ll have a really fast, really easy meal staring you in the face before you know it.

And as I alluded to above, the leftovers of this colorful jumble are as delicious (if not more so) than the first time it is served. Even eaten cold straight from the fridge.

I recognize I probably made about 50% of you feel uncomfortable with that statement (including my husband), but I’m one of those awesome weirdos who has no qualms eating leftovers cold without reheating. Yum.

As I’m typing this out, I’m also realizing it would be a very interesting poll to find out sometime how each of you feels about leftovers in general.

Leftovers in any form do not belong anywhere on this planet and particularly for me to eat.

Yeah, sure, I’ll eat them pretty darn happily if they are properly warmed up.

Gimme all the leftovers, warmed up or not.

Anyway, no matter where you stand on the issues of leftovers (I have a feeling it could be a polarizing topic), this sweet potato skillet meal is fantastic – both in how easy and fast it is, but obviously also in how delicious it is.

Plus, it’s one of those customizable meals in many ways.

I’ve included a few notes in the recipe, but as a recap, the type of salsa can be varied as extensively as you dare! Just use a brand/flavor/kind you love (my fave in this meal is salsa verde; I love the stuff from Trader Joe’s).

Also, you can add more heat in the way of chopped jalapenos, additional chili powder, etc. As written, this dish is mildly and warmly spiced, meaning, my kids ate it without freaking out (and most of them are spice wimps).

And ultimately, once you dish up this mishmash of deliciousness, it can be customized with any toppings your heart desires! Avocados, fresh lime wedges, and sour cream are particular faves for me.

But additional cheese works (obvs), chopped tomatoes, olives…I mean let’s just say it: the options are endless.

Hope this little sweet potato skillet meal makes you as happy as it does me.

It’s in heavy rotation here and my kids (even the ones that gag on bell peppers*) love exclaiming how we are rocking the “eat your colors” mantra.

*Turns out that smothering with cheese and sour cream helps the bell pepper gag factor. 

Cornbread
Green Salad
Keep it simple ideas: cottage cheese, applesauce, cut up fresh fruit and veggies

One Year Ago: Chinese Cashew Chicken {30-Minute Meal}
Two Years Ago: Double Chocolate Quick Bread
Three Years Ago: Healthier Banana Bread Chocolate Chip Oat Snack Bars
Four Years Ago: Family Style Shrimp Scampi {20-Minute Meal}
Five Years Ago: Chocolate Tres Leches Cake

Yield: 6 servings

Cheesy Mexican Chicken Sweet Potato Skillet Meal

Total Time:45 mins (faster if you are a quick chopper ?

Prep Time:20 mins

Cook Time:25 mins

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup diced white, yellow or red onions
• 1 medium red or green bell pepper, cored, and diced
• 2 cloves garlic, finely minced or pressed through a garlic press (or 1/4 to 1/2 teaspoon garlic powder)
• 2 medium sweet potatoes (about 24-26 ounces), peeled and diced into 1/4-inch pieces (about 4-5 cups)
• 1 1/4 cups chicken broth (I use low-sodium)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt (I use coarse, kosher salt)
• 1/2 teaspoon black pepper (I use coarsely ground black pepper)
• 1/2 teaspoon dried oregano
• 3 cups (more or less) cooked, diced chicken (see note)
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup salsa verde (green salsa; can use red salsa, too)
• 1-2 tablespoons fresh lime juice (from 1-2 limes)
• 1 cup (or more) shredded Monterey Jack cheese (can sub cheddar or a Mexican cheese blend)
• Fresh cilantro, diced avocados, and other desired toppings (tomatoes, sour cream, etc)

Directions:

1. In a large, 12-inch nonstick (stainless will work, too) skillet or pan, heat the olive oil over medium heat until hot and rippling. Add the onions, peppers, and garlic. Saute, stirring often, for 5-6 minutes, until the onions start to soften and turn translucent.
2. Add the sweet potatoes, broth, cumin, chili powder, salt, black pepper, and oregano. Bring the mixture to a gentle simmer, cover, and cook for 15 minutes until the sweet potatoes are tender, stirring every couple of minutes to make sure the potatoes aren’t sticking (moderate the heat if they are and add additional broth, if needed).
3. Stir in the cooked chicken, black beans, and salsa verde (or red salsa, if using). Simmer the mixture over medium heat until chicken and black beans are heated through, 3-4 minutes.
4. Stir in the lime juice and cheese. Serve with fresh, chopped cilantro, diced avocados, and any other topping desired!

Notes:

If you don’t already have cooked chicken and want to use fresh, uncooked chicken, dice the chicken into small pieces and lightly season with salt and pepper. Cook in the hot oil in the first step (before adding any veggies) until golden and cooked through. Remove to a plate and reserve until later in the recipe. Add a bit more oil to the pan to cook the veggies. One of my favorite ways to have cooked chicken pretty fast is this easy, skillet shredded chicken recipe/method. 

This recipe is pretty adaptable flavor-wise. Green or red salsa can be used, just make sure it’s one that you like the flavor of (and isn’t too spicy….or as spicy as your heart desires!). 

I think kale or spinach would make a great addition/nutritional boost to this meal (similar to this cheesy chicken, kale, sweet potato skillet meal).

All images and text ©Mel’s Kitchen Cafe.

Recipe Source: from Mel’s Kitchen Cafe

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