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To create a delicious Sweet Potato Chicken Enchilada Bake, the first step involves roasting the sweet potatoes. Proper roasting is key to achieving the ideal texture and enhancing the natural sweetness of the potatoes. Here are some tips to ensure your sweet potatoes are perfectly roasted:

Sweet Potato Chicken Enchilada Bake

Discover the ultimate comfort food with this Heavenly Sweet Potato Chicken Enchilada Bake! This vibrant casserole combines creamy sweet potatoes, savory shredded chicken, hearty black beans, and zesty enchilada sauce, all topped with gooey melted cheese. Easy to prepare and packed with nutrients, this dish is perfect for weeknight dinners or special occasions. Indulge in a deliciously healthy meal that satisfies your cravings while nourishing your body!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

2 cups cooked chicken, shredded (rotisserie chicken works well)

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

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

1 can (10 oz) enchilada sauce (red or green, depending on preference)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup shredded cheddar cheese (or a 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: Preheat your oven to 400°F (200°C).

    Roast the Sweet Potatoes: Toss the cubed sweet potatoes in a bowl with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25 minutes, or until tender and slightly caramelized, stirring halfway through.

      Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, roasted sweet potatoes, half of the enchilada sauce, cumin, chili powder, garlic powder, and onion powder. Season with salt and pepper to taste. Mix until well combined.

        Assemble the Bake: In a greased 9x13 inch baking dish, pour a thin layer of the remaining enchilada sauce on the bottom. Layer half of the filling mixture in the dish, then sprinkle half of the cheese over it. Repeat the layers with the remaining filling and cheese.

          Bake: Cover the dish with aluminum foil (to prevent over-browning) and bake for 20 minutes in the preheated oven. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

            Serve: Allow the bake to cool for a few minutes before slicing. Top with Greek yogurt or sour cream and garnish with fresh cilantro.

              Prep Time, Total Time, Servings: 15 mins | 55 mins | 6 servings