Chicken & Sweet Potato Layered Tortilla

I love getting inspiration from other food bloggers... I get an idea, then poof, I run with it! Today’s inspiration comes from Sher at What Did You Eat?, and her stacked enchilada. By the way, Sher, I thought your enchilada looked great!

We had roasted another chicken the other day, and with that we had some mashed sweet potatoes (mashed with Promise, some light cream cheese and a splash of milk). These lovely leftover containers were beckoning to me from inside the fridge and so I decided to get cooking!

I thinly sliced a small onion and started it sweating in a pan in some olive oil. While that was going, I shredded up some chicken, about 2 cups, and set aside. I then thawed 1.5 cups frozen spinach and ½ cup frozen bell peppers. Once thawed, I added that to the onions and also threw in some salt, chili powder, cumin and Mexican oregano. I just let that warm through and then took off the heat.

Time to assemble the layers! First down is a 10” whole wheat tortilla, then I slathered it with the leftover sweet potatoes which I topped with the spices from above. Then comes the shredded chicken!! Top that with another tortilla and spread the spinach mixture on it and top with 1 diced tomato, some cilantro and shredded cheese and place the last tortilla on top. I started this off in a dry pan on medium low heat with the cover on, but that wasn’t having the desired effect, so I transferred it to a 400 degree oven sans lid for 10 minutes. This fed the 2 of us with enough for lunch leftovers! We served this up with some sliced jalapenos and a dollop of sour cream…the sweet potato gave us the impression that there were refried beans inside... what a great way to use up your leftovers!!!