Chipotle Chicken and Sweet Potato Enchilada Casserole

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add 0.5 medium diced onion and 2 minced garlic cloves, cooking until softened for about 5 minutes.

3. 3

   Add 2 large diced sweet potatoes to the skillet and cook for 10-12 minutes until tender, then stir in 1 can of rinsed and drained black beans, 1 cup of corn, 2 minced chipotle peppers, and 1 tablespoon of adobo sauce, along with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

4. 4

   Stir in 2 shredded cooked chicken breasts into the sweet potato mixture and mix thoroughly to combine all ingredients.

5. 5

   Spread 0.5 cup of enchilada sauce on the bottom of a 9x13 inch baking dish, then layer half of 8-10 corn or flour tortillas over the sauce, top with half of the chicken and sweet potato mixture, and sprinkle with 1 cup of shredded Monterey Jack cheese.

6. 6

   Repeat the layering process with the remaining half of 8-10 tortillas, the remaining chicken and sweet potato mixture, and 1 cup of shredded Monterey Jack cheese, then pour the remaining 1.5 cups of enchilada sauce evenly over the top layer.

7. 7

   Bake the casserole for 30-35 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

8. 8

   Garnish the baked casserole with 0.25 cup of chopped cilantro before serving.