Enchilada Bake


What a great meal! Quick and easy, perfect for serving you family with leftovers or even large crowds! This makes great leftovers for breakfast (crack an egg on it!), lunch (with a side salad!) or dinner (even more salad or nothing!).

Make a double batch – you’ll thank me later.





  • 1-½ pounds cooked chicken, chopped bite size (or, make it even easier – get a rotisserie chicken and strip it down)
  • 1 28oz can of enchilada sauce (Love El Pato brand)
  • 1 small can of chopped chilies
  • 1 can diced tomatoes
  • Half a yellow or white onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 acorn squash, cooked
  • ½-3/4 can coconut milk
  • 1 tsp cumin
  • 1 tsp oregano
  • 1-2 large sweet potatoes, sliced medallion-style
  • Salt and Pepper to taste

Toppers (Optional):

  • Chopped green onions
  • Chopped cilantro

How to:

  1. Grab a baking dish. Grease it up with oil of choice (coconut oil or butter works well), set aside.
  2. Preheat oven to 350.

Prepare sauces: Sauce #1

  1. Heat 1 tbsp of your cooking oil of choice in a skillet/pan over medium heat
  2. Sautee onions and garlic in the heated skillet until fragrant
  3. Add red bell pepper, cook until al dente
  4. Add tomatoes, enchilada sauce and chilies (want additional kick? Add your choice of ancho chile powder, red pepper flakes, etc. Totally optional)
  5. Heat through
  6. Sauce #2

While sauce #1 is heating through, start your sauce #2.

  1. Grab cooked acorn squash, place in vitamix, heavy duty blender or food processor
  2. Add coconut milk and spices
  3. Mix well


  1. Layer your sweet taters on the bottom of your dish. Yes, overlap those babies
  2. Lay down your chicken next
  3. Add your acorn squash sauce
  4. Top it off with enchilada sauce
  5. Bake for 20 minutes or until bubbly. Poke a fork in and make sure the sweet taters are cooked. Viola!

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