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If you’re searching for a family-friendly meal that perfectly balances sweet and savory flavors, look no further than the Sweet Potato Chicken Enchilada Bake. This dish not only satisfies your taste buds but also nourishes your body with its wholesome ingredients. Packed with protein, fiber, and essential nutrients, it’s an ideal choice for weeknight dinners or meal prep, making it easier to serve up healthy options without spending hours in the kitchen.

Sweet Potato Chicken Enchilada Bake

Looking for a wholesome and comforting dinner option? Try this Sweet Potato Chicken Enchilada Bake! Packed with protein, fiber, and essential nutrients, it’s perfect for busy weeknights or meal prep. The dish features tender sweet potatoes, savory chicken, black beans, and a choice of enchilada sauce, creating a delightful balance of flavors. Plus, it’s versatile and easy to customize to fit your family's dietary needs. Enjoy a nutritious meal that everyone will love!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

2 cups cooked chicken, shredded (using rotisserie chicken adds great flavor)

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (can use fresh, frozen, or canned)

1 can (10 oz) enchilada sauce (choose red or green based on your taste preference)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup shredded cheddar cheese (or a flavorful Mexican blend)

1 cup Greek yogurt or sour cream (for topping)

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Olive oil (for roasting)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot and ready for your casserole.

    Roast the Sweet Potatoes: In a mixing bowl, toss the cubed sweet potatoes with a drizzle of olive oil, seasoned generously with salt and pepper. Spread the sweet potatoes in a single layer on a baking sheet to facilitate even roasting. Bake for approximately 25 minutes, or until they are tender and slightly caramelized, stirring midway through for uniform cooking.

      Prepare the Filling: In a large mixing bowl, combine the shredded chicken, rinsed black beans, corn, and the roasted sweet potatoes once they are ready. Add half of the enchilada sauce, along with the ground cumin, chili powder, garlic powder, and onion powder. Season this mixture with salt and pepper to your taste. Stir everything together thoroughly until all the ingredients are well combined.

        Assemble the Bake: Lightly grease a 9x13 inch baking dish. Start by pouring a thin layer of the remaining enchilada sauce on the bottom of the dish. Layer half of the chicken and sweet potato filling over the sauce. Sprinkle half of the shredded cheese on top. Repeat this process with the remaining filling and finish with the rest of the cheese layered on top.

          Bake: Cover the baking dish loosely with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 20 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden.

            Serve: After removing the bake from the oven, let it cool for a few minutes before slicing into generous portions. Serve each slice topped with a dollop of Greek yogurt or sour cream, and sprinkle with fresh chopped cilantro for an added pop of color and flavor.

              Prep Time/Totals/Servings: 15 mins | 55 mins | Serves 6.

                - Presentation Tips: For an attractive presentation, serve individual portions on plates with a lime wedge on the side for an extra zest. Garnish with additional cilantro on each serving for added freshness!