Sweet Potato Enchiladas Skillet Casserole

Ingredients

• 1 C arborio rice
• 2 medium sweet potatoes
• 2 jalapenos
• 1 serrano
• 1 zucchini
• 1 15oz can black beans
• ½ C frozen corn
• 2 chipotle peppers in sauce
• 1 14oz can of diced tomatoes
• 15oz can green chili enchilada sauce or green salsa
• 15oz can red enchilada sauce
• ¼ C water
• 2 oz cream cheese (optional)
• 1 C shredded cheese
• ½ t olive oil
• Cilantro

Instructions

• Sautee sweet potato at high for 5 minutes
• Add zucchini and peppers, sautee a few more minutes
• Reduce to medium, add rice, and cook briefly to coat
• Add the sauces, water, tomatoes, beans, and corn. Mix and bring to a boil, then cover and reduce to a simmer. Simmer 18-20 minutes or until the rice is tender.
• Add the cream cheese, top with the shredded cheese, and broil until the cheese is bubbly.