{Gluten and Dairy Free} BBQ and Sweet Potato Enchiladas

I thought this casserole looked delicious!  I would use Daiya Jack Shreds or Daiya Cheddar instead of the cheese.  Ambitious Kitchen serves it up with this mouth watering dish.  I would use my enchilada sauce recipe.

Delicious layered chicken and sweet potato enchilada bake with corn tortillas and an amazing bbq enchilada sauce!

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

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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. Add shredded chicken, cumin, and cilantro; stir until just combined.
5. 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 bottom of pan; you may need to cut one tortilla in half to make sure the entire surface is covered. Place 1/2 of chicken and sweet potato mixture on top of tortillas and cover with 1/2 cup of cheese and about 1/4 cup enchilada sauce; repeat layers once and top with remaining tortillas, sauce and cheese.
6. Cover with foil and bake for 30-40 minutes or until warmed through and cheese is completely melted. Cool a few minutes, garnish with extra cilantro, then serve with sour cream and avocado if desired.

NOTES

Feel free to double recipe - simply purchase family packs!

Please note that calories reflect a low calorie BBQ sauce (30 calories per 2 tablespoons).

photo from Ambitious Kitchen