Sweet Potato Chicken Enchilada Stack

As I’m writing this, Thanksgiving is now over and family has left. I’m washing clothes, straightening up the guest room and cleaning up remnants of lots of hours spent in my kitchen over the last few days. As expected, we had our fair share of family drama (would it be the holidays without it??), but overall we had a really good Thanksgiving.

We made the usual Thanksgiving table – turkey, dressing, potatoes, deviled eggs, etc. – but there was a couple of unconventional things I had to throw in there.

You know me.

I can’t just stick with the basics.

So, I made ahi tuna ceviche.

Yes, raw fish on Thanksgiving. Don’t judge. My palate has no limitations.

Green chile cheese dip.

And my sister made two bread braids – one cinnamon cream cheese, and the other garlic and cheese.

So, speaking of being unconventional, I thought I would share what has become a tradition in my household. A very much loved tradition.

Several years ago, finding ourselves debating with family (might have been ex-family, too) about when we would be here, there, or the kids shuttled to one place or another, or who’s coming in town at what time, we basically threw our hands up and said No More Thursday Thanksgivings.

That’s right, I said it.

Thanksgiving would then forever be held on either Wednesday or Friday in the Goldstein household. That frees up all the other people to do their own thing, etc. but now – at last – we are free to have our very own Thanksgiving dinner sans drama.

We suddenly felt free.

My sister could come down after spending time with her immediate family, my brother after spending time with his girlfriend’s parents, my cousin and her boyfriend now that they’ve been at his parents’ house and my aunt and uncles…hell we could invite anybody we wanted to because they are now free from the Thanksgiving obligation. We also include friends or coworkers too…we like to mix it up, keep it fun. Don’t get me wrong; we love the traditional family get togethers and time spent with family they way we always have, this just makes it better because we can incorporate more into one holiday.

It’s our own unconventional Thanksgiving at the Goldsteins, and won’t do it any other way.

So, onto the recipe. This is something I threw together with leftover sweet potatoes – thought I would share.

Sweet Potato Chicken Enchilada Stack

Makes 4 stacks 

2 sweet potatoes, cooked and mashed

1 tsp cumin

1 tsp seasoned salt

1 tsp onion powder

About 16 corn fresh corn tortillas

2 chicken breasts, cooked and shredded (I used leftover chicken, but you could use leftover turkey as well)

15 oz can black beans, rinsed and drained

12 oz can white shopeg corn, rinsed and drained

2 cups salsa

2 cups Monterey Jack cheese, shredded

Sour cream

Cilantro

Hot sauce

Preheat oven to 375° and spray a baking sheet with nonstick spray.

In a mixing bowl, combine potatoes, cumin, salt and onion powder. Starting with sweet potato mash, begin stacking the tortillas. Spread a couple of tablespoons full on the top of one; top with chicken, followed by beans, corn, salsa and cheese. Repeat with three more layers for each stack, using the baking sheet as a workspace.

Bake for 15-20 minutes, or until slightly bubbly around the edges. If you feel they are getting too brown on the outside and need more time in the middle, cover with some foil and let them bake a few more minutes.

Remove and serve with sour cream, cilantro and hot sauce. Of course.

Hope you all had an amazing holiday!

xoxo

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One Comment:

  1. This looks fabulous. Sounding so yummy! Thanks for sharing.

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