Chicken Enchilada With Sweet Potato

• 8 corn tortillas, cut into quarters
• 2 cups shredded mexican cheese
• 15 ounces enchilada sauce
• 1 lb cooked chicken, cubed
• 34 cup steamed sweet potato

1. Preheat oven to 375 degrees.
2. In a blender, puree sweet potato into enchilada sauce.
3. (To steam the sweet potato, rinse it, then prick all over with a fork, and rinse again.
4. Wrap in plastic wrap and nuke for 4 minutes.
5. Turn and nuke 4 more minutes.
6. Let cool a few minutes, then scoop pulp out of skin.
7. ).
8. Dip tortillas into sauce, and make a layer on bottom of greased 8x8 baking dish.
9. Layer with chicken, cheese, and enchilada sauce.
10. Repeat with another layer of tortilla, chix, cheese, and sauce.
11. Top with a final layer of tortillas, sauce and cheese.
12. Bake for 20 minutes, or until cheese bubbles and is golden.
13. This recipe is very versatile.
14. Add olives, green chilies, anything you like.

corn tortillas, mexican cheese, enchilada sauce, chicken, steamed sweet potato

Taken from www.food.com/recipe/chicken-enchilada-with-sweet-potato-447333 (may not work)