BBQ Chicken & Sweet Potato Enchilada Casserole

I almost wanted my boyfriend to write this recipe's opening dialog because he loved it that much. I was getting texts while I was at work about him devouring the leftovers. He raved at dinner to our friends about it. He was texting his best friend in med school about it. And between every bite he would make this face that can only be explained as a mixture of the joy you feel after a long massage and winning the lottery. I truly think that the homemade enchilada and BBQ sauce really makes this recipe stand out, and strongly recommend doing this if you have the time. The assembly is incredibly easy, and the payout is so delectable you'll be glad you had leftovers to take to work when the cafeteria is serving pork chops (my arch nemesis).

BBQ Chicken & Sweet Potato Enchilada Casserole

Ingredients:

• 1 cup homemade BBQ sauce
• 2 cups homemade enchilada sauce
• 1 pound chicken breasts
• 1 large sweet potato, cooked and diced
• 2 tsp. olive oil
• 1/2 small red onion, diced
• 2 cloves garlic, minced
• 1/2 tsp. cumin
• 1/2 cup chopped fresh cilantro
• (9) 6-inch  corn tortillas
• 3/4 cup reduced fat shredded Mexican cheese
• 3/4 cup reduced fat shredded Mozzarella cheese

Preheat oven to 375 degrees F.

Whisk BBQ sauce and enchilada sauce together in a large bowl. Place chicken in a baking pan coated with non-stick cooking spray and drizzle 1/4 cup BBQ enchilada sauce on top. Bake for 20-25 minutes until chicken is no longer pink. Remove from pan and allow chicken to cool for a few minutes. Once cool enough to touch, chop into bite-sized pieces. 

While chicken is cooking, heat the olive oil in a large skillet over medium high heat. Add garlic and cook for a minute or two until golden and fragrant. Add red onion and cook until onion is translucent. Turn off heat and immediately add 1 cup of BBQ enchilada sauce and diced sweet potatoes. Add chopped chicken, cumin, cilantro and 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 the bottom of the pan. Make sure all of the surface is covered. Tear tortillas if needed to fit. 

Place 1/2 of the chicken mixture on top of the tortillas and cover with 1/4 cup of the Mexican cheese and 1/4 cup of the mozzarella cheese and about 1/4 cup enchilada sauce. Repeat those layers once more with the remaining chicken mixture and then finish off with another layer of tortillas, sauce, and then cheese.

Cover with foil and bake for 30-40 minutes, until warmed through and the cheese is completely melted. Let cool for a few minutes before garnishing with extra cilantro and serving topped with sour cream or sliced avocado if desired.