SWEET POTATO ENCHILADA STACK
Make and share this Sweet Potato Enchilada Stack recipe from Food.com.
Provided by nemokitty
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a microwave safe bowl, combine the cubed sweet potato and water. Cover and microwave on high for 4-5 minutes or until the potato is almost tender.
- In a large skillet, cook beef and onion over medium heat until meat is cooked through. Drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato. Heat through.
- Place a flour tortilla in a greased 9 inch deep dish pie plate. Layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 degrees for 20-25 minutes or until bubbly.
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Ahadi Mehrullah
[email protected]I love that these enchilada stacks are made with sweet potatoes. It makes them a healthier option than traditional enchiladas.
Zain ul abdin Sahito
[email protected]These enchilada stacks are a great way to use up leftover sweet potatoes. I always have a few leftover after Thanksgiving and this is a great way to use them up.
Nour Khazaal
[email protected]I topped the enchilada stacks with a dollop of sour cream and a sprinkle of chopped cilantro. It was the perfect finishing touch.
Jaxen Johnson
[email protected]I used a variety of different cheeses in the filling, including cheddar, mozzarella, and Monterey Jack. The enchilada stacks were ooey-gooey and delicious.
Roderick Roberts
[email protected]These enchilada stacks are perfect for a party because they can be made ahead of time.
CK STAR
[email protected]I added some chopped avocado to the enchilada stacks before serving. It added a creamy and delicious touch.
Eziefula somtochukwu
[email protected]I'm not a fan of spicy food, so I used a mild enchilada sauce. The enchilada stacks were still very flavorful.
Mark Agnew
[email protected]I made these enchilada stacks for a potluck and they were a hit! Everyone raved about them.
ETHEL
[email protected]These enchilada stacks are a great way to use up leftover Thanksgiving turkey.
Rehena Akter
[email protected]I'm a vegetarian, so I used a meatless filling. The enchilada stacks were still very hearty and satisfying.
Alan Pena
[email protected]I'm allergic to dairy, so I used a dairy-free cheese alternative. The enchilada stacks were still very tasty.
Jay Goodness
[email protected]I made these enchilada stacks in advance and they reheated well. I packed them for lunch and they were still delicious.
Shzaa Draz
[email protected]These enchilada stacks are a great way to get kids to eat their vegetables. My kids loved the sweet potatoes and they didn't even notice the black beans.
Juyel Rana
[email protected]I used a store-bought enchilada sauce to save time. It worked out great and the enchilada stacks were still delicious.
WADESH DESHIE
[email protected]I added some black beans and corn to the filling for extra flavor and nutrition. My family loved it!
Dinesh Pratap Mehara
[email protected]These enchilada stacks are so easy to make and they're perfect for a weeknight meal. I love that I can use up leftover sweet potatoes in this recipe.
Kedibone Mavuso
[email protected]I'm not a big fan of sweet potatoes, but I really enjoyed these enchilada stacks. The sweetness of the potatoes balanced out the spice of the filling perfectly.
Elohor wizzy
[email protected]I made these enchilada stacks for a party and they were a huge success! Everyone loved them. The sweet potatoes added a unique and delicious twist to the classic enchilada recipe.
Baboon Swag
[email protected]These sweet potato enchilada stacks were a hit with my family! The sweet potatoes were perfectly cooked and the filling was flavorful and cheesy. I will definitely be making these again.