Enchilada Casserole with Sweet Potatoes and Corn

Name: Enchilada Casserole with Sweet Potatoes and Corn
Yield: 5
Ingredients: 1 pound sweet potatoes (about 1 large or 2 small), peeled and cut into 1/2-inch cubes; 1 1/2 cups shredded Monterey Jack cheese, divided; 2 ears sweet corn, shucked; 2 teaspoons lime juice; 1 teaspoon olive oil; 16-ounce jar green chili sauce, green enchilada sauce or salsa verde, divided; Coarse kosher salt and freshly ground pepper; 1/3 cup sour cream; 15-ounce can no-salt pinto beans, drained and rinsed; 9 (6-inch) corn tortillas

Enchilada Casserole with Sweet Potatoes and Corn was pinched from <a href="http://www.ivillage.com/enchilada-casserole-sweet-potatoes-and-corn/3-r-156109" target="_blank">www.ivillage.com.</a>

"Why take the time to roll enchiladas when you can just stack the tortillas and filling in layers like lasagna? The result is this easy, cheesy dish that goes straight from the freezer to the oven and is reminiscent of tamales...."

INGREDIENTS

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1 pound sweet potatoes (about 1 large or 2 small), peeled and cut into 1/2-inch cubes

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1 1/2 cups shredded Monterey Jack cheese, divided

•

2 ears sweet corn, shucked

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2 teaspoons lime juice

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1 teaspoon olive oil

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16-ounce jar green chili sauce, green enchilada sauce or salsa verde, divided

•

Coarse kosher salt and freshly ground pepper

•

1/3 cup sour cream

•

15-ounce can no-salt pinto beans, drained and rinsed

•

9 (6-inch) corn tortillas

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