My love for tacos is not new, but I wanted to take a twist on Mexican tacos by using some of these traditional Fall flavors that are permeating into almost every dish this season - you know what I'm talking about, roasted sweet potatoes! They're everywhere this time of year, so why not add them to our tacos?
Chicken, Sweet Potato and Kale Tacos
For the chicken:
2 boneless skinless chicken breasts
3-4 cups bottled enchilada sauce
For the roasted sweet potatoes and kale:
1 sweet potato, peeled and chopped into 1 inch cubes
5 cups raw kale, stems removed, chopped
2 tablespoons oil
salt + pepper
corn or flour tortillas, warmed
- Place the chicken breasts in a slow cooker. Pour the enchilada sauce over the chicken. Turn the heat to high. Let the chicken cook for 3-4 hours. You should be able to use two forks to pull apart the breasts and have that shredded.
- While the chicken is cooking, preheat the oven to 425 degrees Fahrenheit. In a small roasting pan or on a baking sheet, toss the sweet potatoes with the 1 tablespoon of oil, salt and pepper. Cook for 40 minutes.
- Then toss the kale with the remaining oil, salt and pepper and roast in the oven at 300 degrees Fahrenheit for 20 minutes.
- To prepare the taco, just warm up your tortilla in the microwave or stove top. Pile in the shredded chicken, sweet potatoes and kale. Drizzle a tablespoon of the juices from the chicken + enchilada sauce over the veggies in your taco. * Also, if you want, take some of those juices and pour it into a bowl for dipping your taco into..mmmm!