Layered BBQ Chicken & Sweet Potato Enchilada Casserole

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Ambitious Kitchen

Total Time

1 hour and 10 minutes

Prep Time

10 minutes

Cook Time

1 hour

Rating

(8)

Ingredients

9 servings

1 cup of your favorite BBQ sauce
2 - 10 oz cans of enchilada sauce
1 pound Just BARE boneless skinless Chicken Breasts
2 medium sweet potatoes, cooked and diced
2 teaspoons olive oil
1/2 small red onion, diced
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 cup chopped cilantro
9 - 6 inch corn tortillas
3/4 cup reduced fat shredded Mexican or colby jack cheese
3/4 cup reduced fat shredded mozzarella

American Kid-Friendly Baking Dinner ...

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Preparation

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Step 1

Preheat oven to 375 degrees F.

Step 2

Whisk BBQ and enchilada sauce together in large bowl. Place chicken in baking pan coated with nonstick cooking spray and drizzle 1/4 cup of mixed BBQ enchilada sauce on top.

Step 3

Bake for 20-25 minutes or until juices run clear and chicken is no longer pink. Remove pan from oven and allow chicken to cool for a few minutes. Keep oven temperature, as you'll be baking the enchiladas! Either shred chicken or chop into bite-sized pieces. I like shredding mine as I feel it absorbs flavors much better.

Step 4

While chicken is cooking, heat olive oil in a large skillet over medium high heat. Add garlic and cook a few minutes until golden and fragrant. Add red onion and cook until onion is translucent.

Step 5

Turn off heat and immediately add 1 cup of enchilada sauce and diced sweet potatoes. Add shredded chicken, cumin, and cilantro; stir until just combined.

Step 6

Place 1/4 cup BBQ-enchilada sauce in the bottom of a 9-inch baking pan. Dip 3 corn tortillas in enchilada sauce and place on bottom of pan; you may need to cut one tortilla in half to make sure the entire surface is covered. Place 1/2 of chicken and sweet potato mixture on top of tortillas and cover with 1/2 cup of cheese and about 1/4 cup enchilada sauce; repeat layers once and top with remaining tortillas, sauce and cheese.

Step 7

Cover with foil and bake for 30-40 minutes or until warmed through and cheese is completely melted. Cool a few minutes, garnish with extra cilantro, then serve with sour cream and avocado if desired.