Mexican

Layered BBQ Chicken and Sweet Potato Enchilada Casserole is for Dinner.

Layered BBQ Chicken and Sweet Potato Enchilada Casserole takes 30 minutes to prepare.

Layered BBQ Chicken and Sweet Potato Enchilada Casserole takes 45 minutes to cook.

Layered BBQ Chicken and Sweet Potato Enchilada Casserole makes 8 servings.

The ingredients for Layered BBQ Chicken and Sweet Potato Enchilada Casserole are:

1 cup Barbecue Sauce
1 19 oz can Enchilada Sauce
1 lb chicken breast
2 medium Sweet potatoes
1 can Red Beans
3 tbsp avocado oil
.5 cup, chopped Onions, raw
1/4 Bell peppers (Green, Red, Yellow, Orange), chopped
1 jalapeno pepper, chopped
3 clove Garlic
1 tsp Cumin seed
.5 cup Cilantro - fresh
6 Mission Yellow Corn Tortilla (6 inch)
1 cup shredded Mozzarella, Part Skim
1 cup Cheese: Mexican Style Blend

Here is how you make Layered BBQ Chicken and Sweet Potato Enchilada Casserole:

Preheat oven to 375Peel 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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JENNKV.

The nutritional information for Layered BBQ Chicken and Sweet Potato Enchilada Casserole is:

• Servings Per Recipe: 8
• 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

Layered BBQ Chicken and Sweet Potato Enchilada Casserole is Mexican cuisine.