Description
Spiralized sweet potato enchilada casserole brings Mexican-inspired comfort to your dinner table. Layers of spicy sauce, tender vegetables, and melted cheese create a delightful meal you’ll crave again and again.
Ingredients
Scale
- 2 medium sweet potatoes, spiralized
- 2 cups cooked chicken, shredded
- 2 cups red enchilada sauce (store-bought or homemade)
- 6 oz colby jack cheese or cheese blend, shredded
- 1 (15 oz) can black beans with no salt added, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 green onion, chopped
- 0.5 avocado, chopped
- salt and pepper, to taste
- parsley, for garnish
- sour cream, for serving
Instructions
- Preheat oven to 400°F, ensuring the rack is positioned in the center for even heating.
- In a large mixing bowl, combine shredded chicken, enchilada sauce, black beans, and corn. Mix thoroughly, seasoning with salt and pepper to enhance the flavors.
- Prepare a 9 x 13 inch casserole dish by lightly coating with cooking spray to prevent sticking.
- Layer the spiralized sweet potato noodles evenly across the bottom of the prepared dish, creating a vibrant base for the casserole.
- Gently spread the chicken and vegetable mixture over the sweet potato layer, ensuring an even distribution of ingredients.
- Generously sprinkle shredded cheese across the top, creating a melty, golden covering for the casserole.
- Cover the dish tightly with aluminum foil to trap moisture and promote even cooking.
- Bake for 50-60 minutes, until the sweet potatoes become tender and the cheese melts completely.
- Remove the foil during the final 10 minutes of cooking to allow the cheese to become golden and slightly crispy.
- Let the casserole rest for 5-7 minutes after removing from the oven to allow flavors to settle and make serving easier.
- Garnish with fresh green onions, sliced avocado, chopped parsley, and a dollop of sour cream before serving.
Notes
- Spiralize sweet potatoes with uniform thickness to ensure even cooking and consistent texture throughout the casserole.
- Replace chicken with black beans or tofu for a vegetarian version that maintains protein content and flavor profile.
- Use low-fat cheese or dairy-free alternatives to reduce overall calorie count and accommodate different dietary preferences.
- Consider adding extra spices like cumin or chili powder to enhance the enchilada-style taste and provide more depth to the dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: thirty-two g
- Fiber: six g
- Protein: twenty-four g
- Cholesterol: sixty mg