Suggested to be paired with Navarro Syrah

This mildly spicy dish is a comfort food that's perfect for any season. The play on the sweet potato with the chipotle chili makes a wonderful pairing with the rich fullness of Navarro Syrah. In this dish the tortillas are layered with the filling rather than rolled, so that each person gets a neat slice from the baking dish.

• 44 oz can medium-hot enchilada sauce
• 1 16-ounce can refried beans
• 2 cups grated Monterey Jack
• 2 1/2 cups mashed sweet potatoes (about 3 large)
• ¾ cup buttermilk
• 3 tablespoons minced canned chipotle chilies
• 26-30 5- to 6-inch-diameter fresh corn tortillas
• 1/3 cup yellow onion diced finely
• 2 1/2 cups coarsely diced cooked chicken meat (about 10 ounces)
• 1/3 cup chopped green onions
• 1/3 cup Diced tomatoes
• 1/3 cup Diced avocado

Peel sweet potatoes, chop into cubes and boil until soft. While the potatoes are boiling, bring enchilada sauce and minced chilies to simmer in medium pot over medium heat. Reduce heat to very low and simmer. Stir bean mixture over medium heat until heated through, about 5 minutes. Remove from heat.

Remove the potatoes from the water and let cool for 5 minutes. Combine the potatoes, onions and buttermilk in a bowl. Mash and mix until soft and cool.

Ladle some sauce on the bottom of the baking pan to prevent the tortillas from sticking. Make a single layer of tortillas in the bottom of the baking dish, and lightly cover with sauce. Spoon in and spread evenly the layer of sweet potatoes. Sprinkle with grated cheese. Create another layer of tortillas. Add a layer of Chicken. Drizzle the layer with enchilada sauce. Add another layer of tortillas, and then spread a layer of beans. Lastly, add another layer of tortillas, covering those with sauce thickly and thoroughly. Cover and bake in a 375-degree oven for 30 minutes. Remove the foil and generously apply the remainder of the grated cheese. Continue to bake, about 10 more minutes, until the mixture is bubbling, and the top is slightly browned. Cool for 10-15 minutes, slice and serve. Sprinkle each slice with diced tomatoes, avocado, and green onion. Serves 6-8.