Ingredients

• 1-2 pounds boneless, skinless chicken thighs
• 3-4 cups cubed sweet potatoes (about 3 potatoes)
• 1 can black beans, drained
• 3-ish cups red enchilada sauce
• 15 corn tortillas, cut into one inch strips
• 2 cups sharp cheddar cheese, shredded
• Salt and pepper, to taste

Instructions

Pre-heat your oven to 350 degrees. In an oven-proof skillet, heat your enchilada sauce through. I use a 12 inch enameled braiser. Salt and pepper your chicken thighs after cubing them. Add in your chopped chicken, black beans, and sweet potato cubes. Simmer for 20 minutes, stirring occasionally. Mix in the tortilla strips, then top with cheddar cheese. Transfer to the oven and bake for 30 minutes. Let your casserole cool for 10-15 minutes before serving. This is a meal on it’s own, but we had it with salad and fruit.