• Heat the butter over medium heat and cook the onion for about 5 minutes until soft. Add the chicken and cumin and cook until the chicken is done.
• Meanwhile, place the sweet potato cubes on a baking tray with a tablespoon of butter/ghee and some salt & pepper and place in a 350°F (180°C) oven for 20 minutes, until soft.
• Add the cooked sweet potatoes to the chicken mixture, and divide this mixture evenly between the tortillas. Roll each tortilla and place seam-side down in a large baking dish that has been lightly buttered.

For the Sauce:

• Melt the butter in a medium saucepan. Stir in the flour and cook for a couple minutes. Slowly add the chicken broth and whisk until it comes to a boil. Continue cooking until it starts to thicken.
• Remove from the heat and whisk in the lebneh, salt, and green chili. Poor the sauce evenly over the enchiladas and sprinkle the cheese on top.
• Bake at 400°F (200°C) for 20 minutes until the sauce is bubbly.
• Sprinkle with diced tomato, green onions, and cilantro (optional). Enjoy!