Name: BBQ Sweet Tater and Chicken Enchilada Stack
Yield: 1
Ingredients: 1 c. 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 c. Chopped cilantro; 3 c. corn tortilla chips; 2 c. shredded Mexican cheese blend; 3 sweet potatoes; 3 tbsp. extra-virgin olive oil; 1/4 tsp. cayenne pepper; 1 tsp. salt; 1/2 tsp. Freshly ground black pepper

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.