Ingredients
For the Sweet Potatoes:
- 5 cups sweet potatoes, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
For the Bake:
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 3 cups shredded cooked chicken
- 1 (15 oz) can black beans, rinsed and drained
- 3 cups red enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro
- 1 1/2 cups shredded Monterey Jack cheese, divided
For Serving:
- Chopped cilantro
- Sliced green onions
- Avocado or guacamole
- Sliced jalapeño
- Lime wedges
- Sour cream or Greek yogurt
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F. Place the cubed sweet potatoes in a greased 9×13-inch baking dish. Toss them with 1 tablespoon olive oil, kosher salt, and black pepper to taste. Spread the potatoes evenly (a slight overlap is fine). Roast for 20 to 25 minutes, tossing halfway through, until they are tender and slightly caramelized.
- Cook the Vegetables: While the sweet potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and red bell pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the minced garlic and continue cooking for 1 minute until fragrant.
- Add the Chicken and Beans: Stir in the shredded cooked chicken, rinsed and drained black beans, and red enchilada sauce. Season with chili powder, ground cumin, smoked paprika, kosher salt, and black pepper. Cook the mixture, stirring occasionally, until heated through. Finish by stirring in 1/4 cup chopped cilantro for freshness.
- Assemble the Enchilada Bake: Pour the chicken and vegetable mixture evenly over the roasted sweet potatoes in the baking dish. Add 1/2 cup of shredded Monterey Jack cheese to the top and gently stir to combine the layers. Then sprinkle the remaining 1 cup of cheese evenly over the surface.
- Bake: Place the assembled dish back in the oven and bake for 10 minutes, or until the cheese is fully melted, bubbly, and slightly golden on top.
- Serve: Remove from the oven and let it cool slightly. Garnish with extra chopped cilantro, sliced green onions, avocado or guacamole, sliced jalapeños, and a squeeze of fresh lime juice. Serve warm alongside sour cream or Greek yogurt as desired.
Notes
- You can substitute rotisserie chicken for convenience.
- Black beans can be replaced with pinto or kidney beans if preferred.
- Adjust the level of spiciness by adding more or less chili powder and jalapeños.
- For a dairy-free version, omit the cheese or use a plant-based cheese alternative.
- This dish can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
