Preheat the oven to 350 degrees. Spread a small amount of the enchilada sauce in the bottom of a deep dish pie pan (a square or rectangle baking pan will likely work, also, but I’ve not tried it).  Set aside.

In a small sauce pan, bring the quinoa and water to a boil.  Reduce the heat, cover, and simmer until the water is absorbed, about 13-18 minutes.  Meanwhile, use a steamer basket to steam your sweet potato until it is tender, about 10 minutes.  You may also boil the sweet potato cubes if you don’t have a steamer basket.

When the quinoa and sweet potato are cooked, mix them together in a medium bowl.  Add the enchilada sauce and salsa and mix well.

To create your enchilada pie, start with a layer of 2-3 tortillas, cut in half as necessary to cover the bottom of the baking dish.  Put 1/3 of the quinoa mixture on top of the tortillas.  Top with 1/3 of the cheese.  Add another layer of tortillas, 1/3 of the quinoa mixture, and another 1/3 of the cheese.  Repeat one more time.

Bake, uncovered, in the preheated oven for 30 minutes.  Allow to stand a few minutes before serving.  Enjoy!