BBQ Sweet Tater and Chicken Enchilada Stack

Preheat oven to 375 degrees F. In a large bowl, whisk BBQ sauce, enchilada sauce, and cumin together — set aside. In a large sauté pan over medium-high heat, heat olive oil then add the onions and cook until transparent (about 5 minutes). Add garlic and cook for 1 more minute. Remove from heat and add 1 1/2 cups of enchilada sauce, sweet potatoes, spinach, chicken, and 1/4 cup cilantro; fold together until chicken is coated with sauce. Place 1/4 cup of the remaining BBQ/enchilada sauce in the bottom of a 9- by 13-inch casserole dish. Top with 1/2 the chicken/sweet potato mixture. Sprinkle with 1 cup of crushed tortilla chips and cover with 1/2 cup of cheese and about 1/4 cup enchilada sauce; repeat layers once and finish with remaining tortilla chips, sauce, and cheese. Cover with foil and bake for 30 to 40 minutes, or until warmed through and cheese is completely melted. Cool a few minutes, garnish with extra cilantro. To make the sweet taters: Preheat oven to 375 degrees F. Lay the sweet potatoes out in a single layer on a sheet pan. Drizzle with the oil and sprinkle with cayenne, salt, and pepper. Toss to coat. Roast for 25 to 30 minutes or until tender.