In a nonstick skillet, sautee the onion and jalapeño until onions are translucent. Add the sweet potato, beans, chicken taco seasoning, and up to 1/4 cup water. Cook until heated through.
Preheat oven to 350.
Quarter the tortillas. Put 3 Tablespoons of enchilada sauce in the bottom of a 1 quart round pyrex storage bowl. Add 1 layer of tortillas and 1/3 of bean mixture. Top with 3 Tablespoons of enchilada sauce, more tortillas, and more bean mixture. Repeat, then finish with remaining enchilada sauce.
Bake 30 minutes and enjoy!
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