Do you want a mouthwatering meal that is quick and simple to make? Consider this spicy enchilada-style casserole. The bottom layer is corn tortillas, which is layered with shredded chicken, enchilada sauce, zesty spices, and your favorite barbeque sauce. The surprise ingredient is diced sweet potatoes, which add depth of flavor and sweetness to the dish. Smart Recipes, Fusion Recipes, Chicken,Dairy Recipes, Recipes Chicken,Dairy Fusion Barbecued Chicken Enchilada Casserole Barbecued Chicken Enchilada Casserole Recipe | RecipeSavants.com PT1H25M Serves 9 Ingredients: 1 Cup Your Favorite Bottled BBQ Sauce 20 Ounces Red Enchilada Sauce 1 Pound Boneless & Skinless Chicken Breasts 2 Medium Sweet Potatoes 2 Teaspoons Extra Virgin Olive Oil 0.5 Medium Red Onion 2 Cloves Garlic 0.5 Teaspoon Ground Cumin 0.66 Cup Fresh Cilantro 9 Medium Corn Tortillas 0.75 Cup Shredded Colby Jack Cheese 0.75 Cup Shredded Low-Fat Mozzarella Cheese 1 Avocado 0.25 Cup Sour Cream Preheat the oven to 375 degrees. Grease a large baking dish. Meanwhile, in a large bowl, add enchilada sauce and BBQ sauce and mix until well combined. In the bottom of the prepared casserole dish, arrange chicken breasts and top with 1/4 cup of sauce mixture evenly. Bake for 20-25 minutes. Remove from the oven and let the chicken cool slightly, and dice. In a large skillet, heat oil over medium high heat and sauté garlic until golden brown and fragrant. Add onion and sauté until translucent. Remove from heat and immediately, stir in sweet potatoes and 1 cup of sauce mixture. Add chicken, 1/2 cup of cilantro and cumin and stir until just combined. In the bottom of an 8x8 casserole dish, place 1/4 cup of sauce mixture. Coat 3 corn tortillas with sauce mixture and arrange into the bottom of the casserole dish. Place about 1/2 of chicken mixture on top of tortillas, followed by 1/4 cup of each cheese and about 1/4 cup of sauce mixture. Repeat the layers once and top with remaining tortillas, sauce and cheese. With a piece of aluminum foil, cover tightly, and bake for 40 minutes. Serve hot and garnish with a healthy dollop of sour cream, avocado slice and a sprinkle of cilantro.

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