Spiralized Mexican Sweet Potato and Chicken Casserole
User Reviews
4.7
Spiralized Mexican Sweet Potato and Chicken Casserole
Description
Spiralized Mexican Sweet Potato and Chicken Casserole uses spiral-cut sweet potatoes as a base, topped with cooked chicken and a blended sauce featuring softened guajillo peppers and peeled tomatoes. The sauce also contains sautéed garlic and onion, cumin, salt, and pepper to give depth and a subtle heat. Corn and rinsed black beans add heartiness and contrast in texture, while shredded pepper jack cheese adds melted richness.
The casserole bakes at a relatively high temperature, which helps soften the sweet potatoes while allowing the cheese to brown slightly, creating a balanced dish with both creamy and tender elements. This casserole makes a substantial meal, pairing well with a light salad or steamed greens for balance.
Ingredients
- 1 lb chicken breast or 12 oz shredded cooked chicken, boneless, skinless
- 2 sweet potato spiralized and cut into 6-inch lengths, 12 oz total
- 4 tomato medium, vine-ripened
- 4 guajillo chili pepper dried
- 1 teaspoon olive oil
- 1 onion (quartered)
- 4 garlic cloves
- 1/2 tsp cumin powdered
- 1 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 cup corn frozen
- 1 black beans 15 oz can, rinsed and drained
- 5 oz pepper jack cheese (shredded chopped scallions for topping (optional))
Instructions
- Preheat oven to 400°F.
- Spiralize the sweet potatoes with the smallest noodle blade and place them in a 9 x 13 oval casserole dish.
- If you're cooking the chicken, bring 2 cups of water to a boil in a medium pot and add chicken breast, cook 10 minutes. Remove from water, set aside to cool and shred the chicken. Place in a large bowl.
- Bring a large pot of water to boil and add guajillo peppers, cover and simmer on medium until the peppers are soft, 10 to 20 minutes depending on the pepper.
- Remove peppers and let cool, cut the stem and and remove the seeds and the inside of peppers. Transfer to a blender.
- Add 4 tomatoes to the same boiling water and cook 10 minutes.
- Remove with a slotted spoon, peel the skin and transfer to the blender. Blend until smooth.
- Meanwhile, in a medium skillet, heat the oil over medium-high heat and add the garlic and onion, saute until browned. Transfer to the blender with the sauce along with cumin, salt, and pepper and blend well.
- Pour the mixture into the large bowl with the shredded chicken, black beans and corn. Mix to combine, then pour over the spiralized sweet potatoes, making sure the sauce mixes well and gets in between the spirals.
- Top with cheese, cover with aluminum foil and bake 1 hour, or until the sweet potatoes are tender.
- Top with scallions and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 335kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Cholesterol | 84mg | 28% |
| Sodium | 447mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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