Chicken Enchilada With Sweet Potato

"Add a super food to a favorite weeknight dinner"
 
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Ready In:
30mins
Ingredients:
5
Serves:
6
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ingredients

  • 8 corn tortillas, cut into quarters
  • 2 cups shredded mexican cheese
  • 15 ounces enchilada sauce
  • 1 lb cooked chicken, cubed
  • 34 cup steamed sweet potato
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directions

  • Preheat oven to 375 degrees.
  • In a blender, puree sweet potato into enchilada sauce. (To steam the sweet potato, rinse it, then prick all over with a fork, and rinse again. Wrap in plastic wrap and nuke for 4 minutes. Turn and nuke 4 more minutes. Let cool a few minutes, then scoop pulp out of skin.).
  • Dip tortillas into sauce, and make a layer on bottom of greased 8x8 baking dish.
  • Layer with chicken, cheese, and enchilada sauce.
  • Repeat with another layer of tortilla, chix, cheese, and sauce.
  • Top with a final layer of tortillas, sauce and cheese.
  • Bake for 20 minutes, or until cheese bubbles and is golden.
  • This recipe is very versatile. Add olives, green chilies, anything you like.

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