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Preheat oven to 400°F. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cubed sweet potatoes and ¾ teaspoon salt; cook, stirring occasionally, until starting to brown, about 5 minutes. Add ¼ cup water; cover and cook, stirring occasionally, until starting to soften, 6 to 8 minutes.
Add sliced bell pepper, sliced poblano, ¼ cup water and the remaining 1 tablespoon oil; cook over medium-high heat, uncovered and stirring often, until the peppers are crisp-tender and the sweet potatoes are tender, about 6 minutes. Add 1 teaspoon cumin, 1 teaspoon garlic powder and ¾ teaspoon smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Add 3½ cups shredded chicken, 1½ cups enchilada sauce, the rinsed pinto beans, the tortilla wedges and the remaining 1 cup water. Stir and fold until well incorporated. Remove from heat and top with 1 cup pepper Jack.
Bake until the cheese has melted and started to brown in spots, 10 to 15 minutes. Garnish with dollops of sour cream and serve with cilantro, radish, lime wedges and pickled red onion, if desired. Recipe developed by Marianne Williams