Toppings of choice: chopped fresh cilantro, diced red onion, thinly sliced green onion, avocado
Before you being, preheat oven to 350 degrees F. Meanwhile, lightly grease a 9×13″ pan and set aside.
First, heat the oil in a large sauce pan over medium heat. Add the onion and pepper and cook for 5-6 minutes, or until softened. Next, stir in the chilies, beans, sweet potatoes and broth and cook until sweet potatoes are just tender, about 8 minutes. And, if the potatoes start to stick, add in more broth if needed.
Next, add in 2 cups enchilada sauce and stir together to combine.
Then, pour 1/2 cup of the remaining enchilada sauce into the prepared baking dish and spread until evenly coated. Top with a layer of ~8 tortilla halves (see photo for how to layer). Then, top with 1/3 of the enchilada mixture and 1/3 of the shredded cheese. Repeat with another layer of tortillas, enchilada mixture and cheese. Follow by a final layer of tortillas, enchilada mixture, remaining 1/2 cup of sauce and cheese.
Lastly, cover the pan with foil, then bake for 20 minutes. Remove foil and bake uncovered for 10 minutes, until bubbly and hot.
Finally, remove and let cool for at least 5 minutes, then top with desired toppings and serve.
I prefer shredded Violife Cheddar Cheese for a non-dairy cheese.