Sweet Potato Chicken Enchilada Pie

Lately my life has gone from relative peace and steady progress to forever flux and the sensation that I'm dragging my feet through heavy mud. This I believe is in direct correlation with the fact that I just moved. I think the older you get, moving feels less fun and adventurous and more terrible. 

But let's stay optimistic. My above pictured buds are now all living within 3 minutes of us (kewties!) and moving gave me the excuse to use up all our perishables to make an enormous pre-moving feast for  friends in the park. See below for quinoa radish and lime salad, grilled pork spring rolls, homemade pesto pasta salad and Shandies!!!!

I also got to be super creative with the last bits and pieces, and came up with this sweet potato enchilada chicken pie! It was awesome and soooo easy. 

As I'm slowly settling in to my new apartment, I'm discovering all it's wonderful potential, but until I figure it out I will wait to post about my new abode. In the meantime, enjoy this pie. It is a great way to fill your belly and your potential.

1 sweet potato
2 chicken breasts
cheddar cheese
bits of stale tortilla

Preheat oven to 375. rub breasts with olive oil and salt and pepper and roast in oven for 45 minutes. Also roast the sweet potato. Take them out when done and shred meat and take out the insides of the potato. arrange in casserole.

*Enchilada sauce
1 dried ancho chile
1 dried poblano chile
1 dried red chili
2 cloves garlic
2 tomatos
2 cups chicken broth
salt and pepper

Toast the dried chilies, put them in a blender with tomatos and garlic. Put into a saucepan and cook to a paste, then slowl add broth till it becomes like a sauce.

Assemble all together and add cheese on top. Bake for 30 minutes.