January 13, 2020

Chicken, Sweet Potato,

and Black Bean Enchilada Casserole

An enchilada casserole made with corn tortillas, chicken, sweet potato, black beans, and a homemade, cream cheese enchilada sauce. 

I present to you…my most un-vegan recipe so far! And yet, so delicious. This is practically a Mexican lasagna. Between the chicken, shredded cheese, and cream cheese enchilada sauce, if you’re vegan or dairy-free, this is probably your worst nightmare...

But, for all those who don’t fall under those categories, im betting you’ll love this cheesy enchilada casserole (with a twist!).

What makes this enchilada dish different than most is the addition of roasted sweet potato chunks and black beans. These additions make this casserole unique and delicious!

The first thing to do while preparing for this dish is to peel three small sweet potatoes (or 1 extra large sweet potato) and cut them into small cubes. These cubes with be tossed in oil and seasoning and then baked in the oven for 20-30 minutes.

While the sweet potato cubes are baking, two chicken breasts are cut into small chunks and cooked in a pan with a little oil and some seasonings. The enchilada sauce is also thrown together in a small saucepan and the black beans are drained and rinsed. 

Once the sweet potatoes and the chicken are cooked, it’s time to assemble the casserole...

The first layer


The first layer has corn tortillas placed at the bottom of a baking a dish. 

On top of the tortillas, half of the cooked chicken, sweet potato, and black beans are spread over top.

Next will be shredded cheese spread on top.

The last portion of the first layer is the homemade enchilada sauce drizzled lightly over top. 

The second layer


For the second layer, repeat the first layer. 

On top


After the second layer, place one last set of tortillas, the rest of the enchilada sauce, and a final layer of shredded cheese. 

Once the casserole had been put together, it will bake in the oven for 45 minutes - 1 hour to heat through and melt the cheese. 

This enchilada casserole takes some time but consists of easy-to-follow steps and is so worth the effort. Plus, the finished dish will make those you serve it to very happy!




  • 2 large chicken breasts

  • 1 Tbsp oil (avocado, olive, or coconut)

  • 1 tsp paprika

  • 1 tsp chili powder

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • Sprinkle of salt


Sweet Potatoes

  • 3 small sweet potatoes (or 1 extra large sweet potato)

  • 1 Tbsp oil (avocado, olive, or coconut)

  • 1 tsp chili powder

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • Sprinkle of salt


Cream Cheese Enchilada Sauce

  • 1 8oz can of tomato sauce

  • 1 6oz can of tomato paste

  • 4oz cream cheese

  • 1 cup chicken broth

  • 2 tsp cumin

  • 1 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/2 tsp paprika

  • 1/2 tsp chili powder

  • Sprinkle of salt



  • 1 can black beans

  • Shredded Mexican style cheese

  • Mini corn or flour tortillas (approx. 10-15)

  1. Preheat oven to 400 degrees

  2. Peel sweet potatoes and cut into small cubes. Toss sweet potato cubes in oil and seasonings and place on baking sheet. Bake in preheated oven for 20-30 minutes or until cooked through

  3. Remove fat and then cut chicken breasts into small chunks. Add chicken, oil, and seasonings to pan and cook over medium heat until cooked through

  4. While sweet potatoes and chicken are cooking, add enchilada ingredients to a small sauce pan over medium-low heat, stirring occasionally until cream cheese is melted

  5. Drain and rinse black beans

  6. Once sweet potato, chicken, and sauce are finished, lower oven temperature to 350 degrees and begin layering

  7. Place corn tortillas (cut when necessary) in 9x13 baking dish to cover the bottom

  8. Spread half of the sweet potato cubes, chicken, and black beans over the tortillas

  9. Lightly cover the mixture with shredded cheese and then lightly drizzle a third of the enchilada sauce over top of the cheese

  10. Then, you will repeat that layer beginning with the tortillas

  11. After the second layer is complete, add one more layer of tortillas, spread the rest of the enchilada sauce over the tortillas, and top with shredded cheese

  12. Cover pan with foil and bake in oven for 45 minutes to 1 hour or until heated through

  13. Serve hot and enjoy!


Chicken, Sweet Potato,

and Black Bean Enchiladas

In Christ Alone my hope is found

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