Delicious chicken enchilada casserole layered with sweet potatoes, corn tortillas, and an amazing BBQ enchilada sauce that creates an addicting twist on flavors.
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! Either shred chicken or chop into bite-sized pieces. I like shredding mine as I feel it absorbs flavors much better.
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.
Feel free to double this recipe - simply purchase family packs!
Please note that calories reflect a low calorie BBQ sauce (30 calories per 2 tablespoons).