Description
Spiralized sweet potato enchilada casserole delivers Mexican-inspired comfort with hearty layers of spiralized vegetables and rich, spicy flavors. Cheesy, satisfying goodness provides you with a nutritious twist on classic enchiladas that promises to delight your dinner table.
Ingredients
Scale
Main Proteins and Vegetables:
- 2 cups chicken, shredded
- 2 medium sweet potatoes, spiralized
- 1 (15 ounces / 425 grams) can black beans, drained and rinsed
- 1 (15 ounces / 425 grams) can corn, drained
- 1 green onion, chopped
Sauces and Seasonings:
- 2 cups red enchilada sauce
- Salt, to taste
- Pepper, to taste
Toppings and Garnishes:
- 6 ounces (170 grams) Colby jack cheese or cheese blend, shredded
- ½ avocado, chopped
- Parsley, for garnish
- Sour cream, for serving
Instructions
- Transform spiralized sweet potatoes into a delectable base layer for this hearty enchilada-inspired casserole by arranging them evenly in a well-greased baking dish.
- Combine tender shredded chicken with zesty enchilada sauce, creating a robust filling complemented by protein-rich black beans and sweet corn kernels.
- Season the chicken mixture generously with salt and pepper to enhance the overall flavor profile of the dish.
- Carefully distribute the seasoned chicken and vegetable mixture over the spiralized sweet potato foundation, ensuring an even and consistent coverage.
- Sprinkle a generous layer of shredded cheese across the top, which will melt and create a golden, crispy surface during baking.
- Seal the casserole tightly with aluminum foil to lock in moisture and promote even cooking of the sweet potato noodles.
- Roast in a preheated 400-degree oven for approximately 50-60 minutes, monitoring the dish to achieve perfectly tender sweet potatoes and bubbling cheese.
- Uncover the casserole during the final 10 minutes of baking to allow the cheese to develop a delightful golden-brown crust.
- Let the casserole rest briefly after removing from the oven to allow flavors to meld and settle.
- Garnish with fresh green onions, creamy avocado slices, chopped parsley, and a dollop of sour cream to add vibrant color and complementary textures.
Notes
- Spiralizing transforms sweet potatoes into noodle-like strands, creating a low-carb, veggie-packed base that replaces traditional pasta or tortillas.
- Preheating the oven to 400°F ensures even cooking and helps the sweet potato noodles soften perfectly while maintaining a slight crispness.
- Using pre-cooked shredded chicken speeds up preparation and allows for easy mixing with enchilada sauce, beans, and corn for a flavor-packed filling.
- Layering ingredients strategically – sweet potato noodles, chicken mixture, and cheese – creates a balanced casserole with maximum taste and texture.
- Covering with foil during initial baking prevents burning and helps steam the sweet potatoes, while uncovering at the end creates a golden, melted cheese topping.
- Garnishing with fresh green onions, creamy avocado, and herbs adds brightness and additional layers of flavor to the finished dish.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 70 mg