From: Woman's Day US
Yields:
1
Roasted sweet potatoes, tender chicken, and tangy barbecue sauce are piled high in this tasty casserole inspired by classic enchiladas.
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Ingredients
- 1 cup your favorite BBQ sauce
- 2 can red enchilada sauce
- 3/4 tsp. cumin
- 3 tsp. olive oil
- 1 small yellow onion
- 3 clove garlic
- 3 large sweet potatoes
- 1 bag fresh baby spinach
- 1 roasted chicken
- 1/4 cup Chopped cilantro
- 3 cups corn tortilla chips
- 2 cups shredded Mexican cheese blend
Roasted Sweet Taters
- 3 sweet potatoes
- 3 Tbsp. extra-virgin olive oil
- 1/4 tsp. cayenne pepper
- 1 tsp. salt
- 1/2 tsp. Freshly ground black pepper
Directions
- Step 1Preheat oven to 375 degrees F.
- Step 2In a large bowl, whisk BBQ sauce, enchilada sauce, and cumin together — set aside.
- Step 3In a large sauté pan over medium-high heat, heat olive oil then add the onions and cook until transparent (about 5 minutes). Add garlic and cook for 1 more minute. Remove from heat and add 1 1/2 cups of enchilada sauce, sweet potatoes, spinach, chicken, and 1/4 cup cilantro; fold together until chicken is coated with sauce.
- Step 4Place 1/4 cup of the remaining BBQ/enchilada sauce in the bottom of a 9- by 13-inch casserole dish. Top with 1/2 the chicken/sweet potato mixture. Sprinkle with 1 cup of crushed tortilla chips and cover with 1/2 cup of cheese and about 1/4 cup enchilada sauce; repeat layers once and finish with remaining tortilla chips, sauce, and cheese.
- Step 5Cover with foil and bake for 30 to 40 minutes, or until warmed through and cheese is completely melted. Cool a few minutes, garnish with extra cilantro.
- Step 6To make the sweet taters: Preheat oven to 375 degrees F.
- Step 7Lay the sweet potatoes out in a single layer on a sheet pan. Drizzle with the oil and sprinkle with cayenne, salt, and pepper. Toss to coat.
- Step 8Roast for 25 to 30 minutes or until tender.
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