May Munchies - Chicken Enchilada Bites

Ingredients:

1 sweet potato
1 tbsp butter
1 tsp cinnamon
1\2 tsp cumin
Pinch salt and pepper

1 package small flour tortillas

2 cups roast chicken, shredded
1 tbsp olive oil
1\2 onion, diced
1 chili, sliced
2 cloves garlic, minced

Sauce:

1\2 cup salsa
1\2 onion
1 clove garlic
1\2 tomato
1 handful fresh cilantro leaves
2 dried large red chili's soaked in hot water
1 lime, juice
Pinch of salt and pepper

1\2 cup shredded monteray jack or mozzarella cheese

Instructions:

Preheat your oven to 400 degrees

Prick the sweet potato with a fork and bake for 45 minutes

Press the tortillas into muffin cups to form shells

Put the tortilla shells in the oven to crisp up for around 10 minutes

Combine sauce ingredients in blender and pulse until smooth

Remove the sweet potato and tortillas from the oven and set aside

In a small bowl combine the butter, cinnamon, cumin, salt and pepper

Slice the sweet potato lengthwise and spoon the potato into the flavoured butter

Mash the potato and butter together to form a thick paste

Heat a large non-stick pan over medium heat

Add the olive oil, garlic, onion and chili

Fry for around a minute then add the garlic and stir

Add the chicken and toss to heat and combine ingredients

Place a large tablespoon of sweet potato into the bottom of each tortilla cup

Then fill with chicken mixture

Cover with a spoonful of sauce and some shredded cheese

Return to oven for 10 - 15 minutes to reheat and melt cheese


Pictured below topped with fresh salsa (tomato, cilantro, green onion, lime, salt, pepper and olive oil)