Chicken & Sweet Potato Layered Enchiladas
Layered enchiladas are a great calorie cutting trick because they use less tortillas. The overall effect is pretty much the same as rolled enchiladas. This recipe is a great way to use leftover roast chicken.
Ingredients
Layer 1
- 2 cups mashed sweet potato see note
- 3 cups diced chicken breast
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon coarse Kosher salt
- ½ teaspoon dry Italian herb blend
Layer 2
- 1 cup roma tomatoes diced
- 1 cup green bell pepper diced
- 1 bunch green onion all the white and ½ of green parts, sliced
Layer 3
- 10 ounce enchilada verde sauce
- 4 8 in tortillas, cut into 3 strips each
- ½ cup shredded Mexican blend cheese
Instructions
- Pre-heat the oven to 400F
- In a large bowl: combine the ingredients for layer 1. In a small bowl combine the ingredients for layer 2.
Assemble the enchilada lasagna:
- Spread a thin layer of enchilada sauce on the bottom of a 9x9 baking pan, use just enough to coat.
- Arrange the tortilla strips to create a even layer, this may require cutting a few smaller pieces to fill in the spaces.
- Spread half the sweet potato mixture evenly over the tortillas, top with half of the vegetables, and pour half of the remaining enchilada sauce over the top.
- Make a second layer of tortilla strips and repeat the layering as above.
- Sprinkle the cheese over the top then cover with foil and bake for 35 minutes.
Notes
Quickly cook sweet potatoes by poking them with a fork and microwaving on high for 10 minutes or until soft. Allow them to cool slightly before cutting in half and scooping out the soften sweet potato.
Tried this recipe?Let us know how it was!