Southwest Rotisserie Chicken Enchilada Skillet with Roasted Yam and Potato Hash

Preheat oven to 425°F (220°C).

Peel the yam and potato, then cut both into 1/2-inch cubes. Place in a bowl.

Dice the yellow onion and add half to the potato bowl, reserving the other half for the enchilada mixture.

Toss the potato mixture with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika.

Spread the potato mixture on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and crispy on the edges.

While the potatoes roast, remove meat from the rotisserie chicken and shred it into bite-sized pieces to yield 2 cups.

Dice the red bell pepper and mince the 3 cloves of garlic.

Drain and rinse 1 can of black beans.

Cut the lime in half and juice it. Chop the cilantro.

Cut the 3 whole grain tortillas into 1-inch squares.

In a large oven-safe skillet, heat 1 tablespoon olive oil over medium heat. Add the reserved half onion, bell pepper, and garlic, and sauté for 5 minutes until softened.

Add 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1 teaspoon chili powder to the skillet. Stir and cook for 30 seconds until fragrant.

Add the shredded chicken, black beans, and 1 cup corn to the skillet. Stir to combine and cook for 3 minutes.

In a small bowl, whisk together 1 cup enchilada sauce and 2 tablespoons Dijon mustard until smooth.

Pour the enchilada-mustard mixture into the skillet and stir to combine. Bring to a simmer.

Fold in the tortilla squares and half of the cheese. Stir gently to combine.

Sprinkle the remaining cheese on top and transfer the skillet to the oven. Bake for 10 minutes until the cheese is melted and bubbly.

Remove from oven and let cool for 5 minutes. Squeeze half the lime juice over the dish and sprinkle with fresh cilantro.

Serve the enchilada skillet with the roasted yam and potato hash on the side or underneath, with remaining lime wedges for garnish.