Layered BBQ Chicken & Sweet Potato Enchilada Casserole

Delicious layered chicken and sweet potato enchilada bake with corn tortillas and an amazing bbq enchilada sauce!
Layered BBQ Chicken & Sweet Potato Enchilada Casserole

INGREDIENTS:

  • 1 cup your favorite BBQ sauce
  • 2- 10 oz cans 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
Layered BBQ Chicken & Sweet Potato Enchilada Casserole


INSTRUCTIONS:

  1. Preheat oven to 375 degrees F.
  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. 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!
  3. Then, either shred chicken or chop into bite-sized pieces. I like shredding mine as I feel it absorbs flavors much better.
  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. Turn off heat and immediately add 1 cup of enchilada sauce and diced sweet potatoes.
  5. ..........................
  6. ..........................

You can find complete recipes click here!

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel