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Green Chile Chicken Enchilada Stack
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Maggie Kibler
Ingredients
  • 4 chicken breasts shredded
  • 3 medium sized Sweet Potatoes sliced very thin with a mandolin
  • 1 Package of Frontera Green Chile Enchilada Sauce
  • 8 oz Monterey Jack cheese shredded
  • 1 bell pepper diced
  • 1 zucchini diced
  • 1 onion diced
  • 1 15.5 oz can of black beans (If desired)
  • 1 tsp each each: garlic, paprika, cumin, salt, & pepper
Instructions

  1. Dice up all of your veggies and saute them in a large pan. As they begin to soften, add seasonings to the pan and continue to cook for about 8 minutes.

  2. While your veggies are cooking, begin to slice your sweet potatoes lengthwise (with a mandolin.) Slice all 3 potatoes and save the little pieces left over for your breakfast the next day :)

  3. Drain and rinse your black beans, and add them to the veggies.

  4. Shred the cheese.

  5. Once everything is prepared, begin to assemble!
  6. Start by adding a very thin layer of enchilada sauce to the bottom of an 8x8 baking dish.
  7. Next, place a layer of sweet potatoes, allowing them to overlap a bit.
  8. After the taters comes the chicken (use 1/2 of the total amount)

  9. Add a layer of the veggie/bean mixture (again, use 1/2)

  10. Now add 1/2 the remaining amount of enchilada sauce.

  11. Finally, a hefty sprinkle of cheese.

  12. Then start back at the beginning! Layer sweet potatoes, remaining chicken, veggies, sauce, and cheese.

  13. Bake in the oven at 350ยบ for 35-40 minutes.