Pollo Asado-Sweet Potato Enchiladas

Although I've never made real, authentic enchiladas with a sauce starting with dried chilies, they're still one of my favorite dishes.  What my enchiladas may lack in authenticity, they make up for in deliciousness!  These particular enchiladas are really easy to put together, even on a weeknight, because they start with Trader Joe's pre-seasoned pollo asado chicken. (Of course, if you don't have a TJ's near you, you could use plain chicken or you could try this marinade recipe with boneless chicken breasts or thighs.)  The chicken is paired with mashed sweet potatoes for a creamy, sweet layer, and then stuffed inside corn tortillas with gooey Cheddar cheese.  I like to use a combination of tomato sauce and jarred enchilada sauce because it's a little less spicy, but you can use all tomato sauce if you're cooking for kids or all enchilada sauce if you prefer a spicy dish.  I also use more sauce than most enchilada recipes because I like mine more on the 'casserole' side, but again, you can use less if you don't like yours so saucy.

You can see my previous enchiladas recipes here: Midwestern Enchiladas, Sweet Potato-Chicken Enchiladas with Tomatillo Sauce, Cheesy Enchiladas.

Pollo Asado-Sweet Potato Enchiladas 

Serves 4

1 pound sweet potatoes

1 package Trader Joe's Pollo Asado

10 small corn tortillas

12 ounce jar enchilada sauce

15 ounce can tomato sauce

12 ounces cheddar cheese, shredded

1. Bring a large pot of water to a boil.  If the sweet potatoes are large, cut into chunks (mine were small).  Add the sweet potatoes and boil until cooked through.  When cooked, drain the sweet potatoes, let cool slightly, and then peel and mash.

2. Heat a large skillet over high heat.  Add the chicken to the skillet in a single layer, and cook until nicely browned on the outside and cooked through, flipping once (about 5-6 minutes).  Let the chicken cool slightly, and then slice into small cubes.

3. Preheat the oven to 375 degrees.  Wrap the tortillas in foil and let them heat up in the oven so they will be soft enough to roll (you can also do this with a paper towel and the microwave).

4. When the oven is hot and the tortillas are warm, assemble the enchiladas.  Whisk together the enchilada sauce and tomato sauce in a large bowl.  Spray a 9x13 baking pan with oil, and spread a thin layer of the sauce over the bottom of the pan.  Fill each tortilla with a smear of sweet potatoes (about 1 T per enchilada), a couple of spoonfuls of chicken, and a sprinkle of shredded cheese.  Roll up, and place in the baking pan.  When all the enchiladas are in the pan, pour the remaining sauce over the enchiladas and spread it evenly over the top, making sure all the tortillas are covered.

5. Bake for about half an hour, until the cheese is melted and the sauce is bubbling.  Let sit for 5-10 minutes before serving.