I had never thought of making enchiladas with sweet potatoes, and it certainly never crossed my mind that I could combine BBQ sauce with these!
Somehow, that funny-sounding combination turned out super flavorful and I guarantee you’re going to love it, too. Hey, if my picky 6-year-old says this casserole is awesome, then it really is! You’ll get 9 servings from this recipe (okay, maybe a little less if you like it as much as I do…) and it’s really easy to double if you’re like to make this for a large crowd.
Ingredients
1 cup your favorite BBQ sauce
2- 10 oz cans enchilada sauce
1 lb boneless skinless chicken breasts
2 sweet potatoes, cooked and diced
2 tsp Bertolli olive oil
1/2 red onion, diced
2 cloves garlic, minced
1/2 tsp 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
Instructions:
Preheat oven to 375 degrees F.
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. 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. Shred chicken or chop into bite-sized pieces.
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. 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.
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.
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.
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Quick tip: If you’re not worried about your calorie intake, you can use regular Mexican cheese and mozzarella for this.