Ingredients

1 onion, diced

2 large sweet potatoes, spiralized using narrow setting, with skin

3-4 cloves garlic

2 tbsp canola oil, more as needed 

One 8-oz can corn

One can black beans

Two boneless chicken breasts, cooked and chopped into bite-sized pieces

2 cups enchilada sauce (recipe below)

2 cups shredded sharp cheddar cheese

1/4 cup fresh cilantro, coarsely chopped plus extra to garnish as desired

1% sour cream

2 fresh avocados, cored, peeled and diced

Instructions 

1. Cook chicken then slice into bite-sized pieces. Set aside. 

2. Preheat oven to 350. Heat oil in large pan over medium heat and add onions. Cook until translucent. 

3. While the onion cooks, spiralize the sweet potatoes. When onions are translucent, add the sweet potatoes, half at a time, and garlic; cook until just begin to soften, stirring frequently. Add in half amount of corn, beans and chicken. When first half is done, transfer to 9×13 baking dish. Add a little more oil to the pan and add the remaining garlic and sweet potatoes until just beginning to soften, then add remaining chicken, corn and black beans. Transfer to baking dish. 

4. Pour enchilada sauce (see recipe below) over sweet potato mixture. 

5. Sprinkle half amount of cheese and stir. Sprinkle remaining cheese on top then the fresh cilantro. Place in oven and bake for 5-10 minutes. 

Enjoy!
Enchilada Sauce

2 tbsp canola oil

2 tbsp all purpose flour 

4-5 heaping tbsp chilli powder

3/4 – 1 tsp garlic powder 

1/2 – 1 tsp oregano 

1/2 – 1 tsp cumin

1/4 tsp salt

2 cups broth – chicken or vegetable 

Heat oil in a small pot, then add flour. Mix with a whisk until combined. Add chilli powder, garlic powder, oregano, cumin and salt and whisk. Gradually add in broth, whisking the entire time. Bring to a boil and simmer for 10-20 minutes, until slightly thickens.