Layered BBQ Chicken & Sweet Potato Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup Barbecue Sauce1 19 oz can Enchilada Sauce 1 lb chicken breast2 medium Sweet potatoes1 can Red Beans 3 tbsp avocado oil.5 cup, chopped Onions, raw 1/4 Bell peppers (Green, Red, Yellow, Orange), chopped1 jalapeno pepper, chopped3 clove Garlic 1 tsp Cumin seed .5 cup Cilantro - fresh 6 Mission Yellow Corn Tortilla (6 inch)1 cup shredded Mozzarella, Part Skim1 cup Cheese: Mexican Style Blend
Preheat oven to 375
Peel and cube sweet potatoes, steam or microwave until tender.
Whisk together BBQ and enchilada sauces.
Place chicken in baking pan coated with cooking spray, and drizzle 1/4 cup of sauce on top. Bake 20-25 minutes or until juices run clear and chicken is no longer pink. Allow to cool, then shred.
While chicken is cooking, heat olive oil in a large skillet over medium high heat. Add garlic, onions and peppers, saute until translucent. Turn off heat and immediately add 1 cup of enchilada sauce, sweet potties, shredded chicken, cumin and cilantro. Stir until just combined.
Place about 1/4 cup sauce in the bottom of a 9-inch baking pan. Dip 2 corn tortillas in sauce and place in bottom of pan, covering entire bottom. Place 1/2 of chicken mixture on tortillas, and cover with 1/3 of cheese. Repeat, finishing with cheese and remaining sauce on top.
Cover with foil and bake for 30-45 minutes or until warmed through and cheese is bubbly. Cool a few minutes, and garnish with more cilantro, avocado and sour cream, if desired (not included in calorie count).
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNKV.
Peel and cube sweet potatoes, steam or microwave until tender.
Whisk together BBQ and enchilada sauces.
Place chicken in baking pan coated with cooking spray, and drizzle 1/4 cup of sauce on top. Bake 20-25 minutes or until juices run clear and chicken is no longer pink. Allow to cool, then shred.
While chicken is cooking, heat olive oil in a large skillet over medium high heat. Add garlic, onions and peppers, saute until translucent. Turn off heat and immediately add 1 cup of enchilada sauce, sweet potties, shredded chicken, cumin and cilantro. Stir until just combined.
Place about 1/4 cup sauce in the bottom of a 9-inch baking pan. Dip 2 corn tortillas in sauce and place in bottom of pan, covering entire bottom. Place 1/2 of chicken mixture on tortillas, and cover with 1/3 of cheese. Repeat, finishing with cheese and remaining sauce on top.
Cover with foil and bake for 30-45 minutes or until warmed through and cheese is bubbly. Cool a few minutes, and garnish with more cilantro, avocado and sour cream, if desired (not included in calorie count).
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNKV.
Nutritional Info Amount Per Serving
- Calories: 459.1
- Total Fat: 15.3 g
- Cholesterol: 55.1 mg
- Sodium: 1,074.6 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 6.9 g
- Protein: 25.6 g
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