1 cup of your favorite BBQ sauce
2 - 10 oz cans of 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


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.
3.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.
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.
5.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.
6.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.
7.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.

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