Preheat oven to 350 degrees F. Spray a 9x13 baking dish with non-stick cooking spray and set aside.

Add shredded chicken to a large bowl. Stir in 1 tablespoon taco seasoning with the chicken; set aside.

Add 2 tablespoons oil to a large skillet over medium-high heat. Once oil is hot, add sweet potato pieces. Cook until the sweet potatoes become tender, about 8 minutes.

Add the sweet bell peppers and the last tablespoon of oil. Sauté for an additional 3-4 minutes, then add the garlic, stirring together for additional 30 seconds. Add black beans and stir to combine.

In a large bowl, add the sweet potato mixture with salsa, 2 tablespoons taco seasoning and flavored shredded chicken. Stir to combine everything together.

Add the lime juice and cilantro. Season with salt and pepper, if needed.

Scoop 1 cup of red enchilada sauce on the bottom of the prepared baking dish; set aside until your ready to place enchiladas.

Scoop 1/4 - 1/2 cup (depending on how much filling you like) of chicken mixture into the center of a tortilla. Sprinkle with some cheese. Press the sides in, then roll the tortilla closed. (I like our enchiladas on the bigger side, so I roll in the sides. It will kind of look like a burrito.)

Place the enchilada seam-side down in the prepare baking dish. Repeat with remaining tortillas.

Pour 1 1/2 cups of remaining red enchilada sauce over the top of the enchiladas. Sprinkle with remaining cheese.

Bake for 15-20 minutes, until cheese is bubbly and melted.

Remove, garnish and enjoy!