These are basically enchiladas as we’ve made them before, but we’re just layering the ingredients like lasagna, instead of rolling, to save a step.

We need about 3 cups of filling. For those wanting an animal protein here, you can use shredded chicken or precooked carnitas in place of the sweet potatoes or beans or add in another cooked vegetable your family likes. These are wildly forgiving!

It’s probably time to get a homemade enchilada sauce in the condiment index, but for time saving weeknights, I am really loving the new Siete enchilada sauces. You can find them at Whole Foods. We also like Frontera which are a little easier to find. But we’ll do homemade soon!