4 40 mins
Print Recipe

Mexican Chilli Chicken with Sweet Potato Wedges


  • 1 can Ardmona Diced Tomatoes 400g
  • 2 tbsp Olive Oil
  • 1 red onion, 1/2 sliced & 1/2 finely diced
  • 1 1/2 tbsp Taco Spice Mix
  • dried chilli to taste
  • 2 tbsp BBQ Sauce
  • 500g Chicken Tenderloins
  • 750g Sweet Potato, peeled & cut into 2cm wedges
  • 1 Ripe Avocado, diced
  • Salt & Pepper, to season
  • Sour Cream & Coriander Leaves, to serve
  • Corn Chips, optional


  1. Preheat oven to 200◦C. Toss sweet potato wedges in 1 tbsp of oil & season with salt & pepper. Spread over a large lined oven tray. Roast for 20 minutes until tender & edges are golden brown.
  2. Heat remaining oil in a heavy based shallow casserole dish. Sauté sliced onion for 3 minutes, until soft. Stir through taco spice mix & cook for 1 minute.
  3. Pour in Ardmona Diced Tomatoes & BBQ sauce, chilli flakes to taste. Stir together & bring to simmer.
  4. Nestle chicken tenderloins into sauce mixture. Reduce heat to low, place lid on dish & simmer for 12 minutes or until chicken is cooked through. Remove from heat.
  5. Using 2 forks, roughly shred chicken in pan & mix through sauce.
  6. Scoop Chilli Chicken into a bowl. Dollop with sour cream. Scatter avocado, diced onion & coriander. Serve with sweet potato wedges & corn chips if desired.
Mexican Chilli Chicken with Sweet Potato Wedges

Looking for more inspiration?

Check out some of our suggested recipes for you to try below!