A zesty twist on classic enchiladas, loaded with chicken, beans, and melty cheese. Flavorful verde sauce and tangy tomatoes add an extra kick to this comforting casserole.
🍽8 serv
⏱45 min
Preheat your oven to 400°F.
Poke your sweet potatoes with a fork.
Place them directly on the rack of your oven.
Place a piece of foil on the rack below to reduce mess.
Bake the sweet potatoes for 45-50 minutes or until tender.
Times may vary depending on how hot your oven gets.
Remove the potatoes from the oven.
Let stand at room temperature until they are cool enough to handle, about 20-30 minutes.
Leave the oven on.
Continue to cook the butter, stirring frequently, until brown bits begin to form on the bottom of the pan, about 5-6 minutes.
Pay close attention as the butter can quickly go from brown to burnt in a matter of seconds.
