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Mexican Chicken Enchilada Fries. Easy, CHEESY, and perfect for parties. Sweet potato fries topped with juicy chicken, enchilada sauce, black beans, and more.
⅓cupwhole kernel cornfresh from the cob, canned and drained, or frozen and thawed
¼cupdiced red onionabout half of 1 small red onion
1large jalapeño peppercored, seeded and diced
½cupchopped fresh cilantro
Instructions
Bake sweet potato fries according to package or recipe instructions. Remove from the oven and change the oven temperature to broil.
In a small bowl, combine the shredded chicken and enchilada sauce, then toss to coat. In a small, separate bowl, stir together the Greek yogurt (or sour cream) and 2 tablespoons milk. If necessary, continue adding milk, 1 teaspoon at a time, until you have a thick but pourable consistency.
Scatter the chicken over the baked fries, reserving any sauce that remains in the bowl. Sprinkle with the cheese, black beans, corn, red onion, and jalapeño. Return the fries to the oven and broil until the cheese melts, about 1 minute. Remove from the oven and drizzle with the reserved enchilada sauce and Greek yogurt mixture. Sprinkle with fresh cilantro. Serve warm.