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.