Serious Eats: Recipes

Meat Lite: Sweet Potato and Chicken Enchiladas with Chile Sauce

Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. —The Mgmt.

These enchiladas, like lots of traditional Mexican dishes, are an excellent example of how nonmeat ingredients can come together for a very substantial dish. The minimal addition of meat adds texture and flavor but isn't the crux of the recipe. In this case, half a pound of chicken (for four people) poached in chile broth is a supporting player to the sweet-potato-and-onion filling. The spicy, rich homemade chile sauce is the perfect pairing for the sweet filling of savory corn tortillas. Chicken can be excluded altogether or replaced by nonmeat ingredients like black beans, sautéed mushrooms or tofu.

The filling and the chile sauce can be made a day or two ahead for quick assembly of the enchiladas. You may want to double the chile sauce recipe (this recipe yields about 1 cup) and keep it on hand for other dishes, such as burritos or tacos. It will keep refrigerated for a few weeks.

About the author: Tara Mataraza Desmond writes about, cooks, and eats food for a living. She blogs about food and life through words and pictures at Crumbs On My Keyboard.

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