Submitted By: Woman's Day's The Casserole Queens

BBQ Sweet Tater and Chicken Enchilada Stack

Prep Time

40 minutes

Cook Method


Categorized under: Dinner

Oven Temp: 375 degrees


  • 1 cup of your favorite BBQ sauce 
  • 2 (10 ounce) cans red enchilada sauce
  • 3/4 teaspoon cumin
  • 3 teaspoons olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large sweet potatoes, cooked and diced (recipe below)
  • 6 ounce bag fresh baby spinach
  • 1 roasted chicken, shredded 
  • 1/4 cup chopped cilantro + more for garnish
  • 3 cups (8 ounces) corn tortilla chips, coarsely crushed
  • 2 cups shredded Mexican cheese blend

Roasted Sweet Taters

  • 3 sweet potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt 
  • ½ teaspoon freshly ground black pepper


Preheat oven to 375 degrees F.

In a large bowl, whisk BBQ sauce, enchilada sauce, and cumin together – set aside.

In a large sauté pan over medium-high heat, heat olive oil then add the onions and cook until transparent (about 5 minutes) add garlic and cook for 1 more minute. Remove from heat and add 1½ cups of enchilada sauce, sweet potatoes, spinach, chicken, and ¼ cup cilantro; fold together until just chicken is coated with sauce.

Place 1/4 cup of the remaining BBQ/enchilada sauce in the bottom of a 9 x 13-inch casserole dish. Top with ½ the chicken/sweet potato mixture. Sprinkle with 1 cup of crushed tortilla chips and cover with 1/2 cup of cheese and about 1/4 cup enchilada sauce; repeat layers once and finish with remaining tortilla chips, sauce and cheese.

Cover with foil and bake for 30-40 minutes or until warmed through and cheese is completely melted. Cool a few minutes, garnish with extra cilantro.

* Freezer tip: For best results, cover and place casserole dish in the freezer right after last layer of cheese is added. Thaw casserole completely before baking. 

Lay the sweet potatoes out in a single layer on a sheet pan. Drizzle with the oil and sprinkle with cayenne, salt, and pepper. Toss to coat.

Roast for 25 to 30 minutes or until tender.

Watch the Video Version of this Recipe from The Casserole Queens.

You can find more Casserole Queens recipes here.