Name: Sensational Sweet Potato Enchilada Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 4 medium sweet potatoes, thinly sliced; cooking spray; 3 cups shredded Mexican blend cheese; 2 cans black beans (15 oz each), drained and rinsed; 2 cups enchilada sauce; 1/2 cup chopped fresh cilantro; 4 cups chopped spinach; 1 1/2 cups cooked, sliced chicken; 8 corn tortillas; 1 medium diced avocado

Enchilada Casserole

Can you make enchiladas without frying the tortillas?

What toppings go well with enchilada casserole?

This delicious and easy-to-follow sweet potato enchilada casserole is packed with colorful vegetables and melty cheese, making it the perfect weeknight meal.

Wheat

Milk

Mediterranean

Fresh Vegetables

gram

sweet potato

Oils

milliliter

cooking spray

Cheese

mexican shredded cheese blend

Beans & Legumes

black beans

Sauces

Enchilada Sauce

fresh cilantro

spinach

Poultry

chicken

Tortillas & Wraps

corn tortilla

Fresh Fruit

avocado

Water

Calories

Carbohydrates

Cholesterol

Sodium

Minerals

Zinc

Selenium

Vitamin K

Vitamins

Magnesium

Vitamin C

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Phosphorus

Potassium

Copper

Manganese

Vitamin A

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Alpha-carotene

Beta-cryptoxanthin

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Savory Layered Enchilada Bake

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Savory Oven-Baked Beef Enchilada Casserole

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Cornbread & Black Bean Enchilada Bake

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Slow Cooker Beef Enchilada Casserole

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Vegetarian Enchilada Casserole

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One-Skillet Ground Beef Enchilada Casserole

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Roasted Veggie Enchilada Casserole

A Broccoli Quinoa Enchilada Casserole that's healthy, easy to make and filled with lots of veggies! 

Broccoli Quinoa Enchilada Casserole

Sensational Sweet Potato Enchilada Casserole

Produce

Baking Goods

Dairy

Condiment & Toppings

Meat & Seafood

Bakery

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Preheat the oven to 375°F and arrange a rack in the middle.

Coat a 9x13-inch baking dish with cooking spray.

Spread 1 cup of the enchilada sauce on the bottom of the baking dish.

Arrange sliced sweet potatoes in a single layer, overlapping slightly.

Spread the black beans evenly over the sweet potatoes.

Sprinkle 1 cup of shredded Mexican blend cheese on top of the beans.

Evenly distribute chopped spinach over the cheese layer.

Pour the remaining 1 cup of enchilada sauce over the top.

Bake for 45 minutes or until the sweet potatoes are tender.

Uncover, and sprinkle with the remaining 2 cups of shredded cheese.

Bake for another 5 minutes, until the cheese melts and the casserole bubbles.

Let the casserole cool for 10 minutes before slicing.

Garnish each serving with cooked, sliced chicken, diced avocado, and chopped cilantro.

Serve the casserole with warm corn tortillas.