Are you ready to tantalize your taste buds with a dish that’s not only delicious but also packed with wholesome ingredients? Dive into the vibrant flavors of our Spiralized Mexican Sweet Potato and Chicken Casserole! This easy-to-make recipe combines the natural sweetness of spiralized sweet potatoes with tender chicken, zesty salsa, and a cheesy topping that will have everyone coming back for seconds. Perfect for busy weeknights or a cozy family dinner, this casserole is sure to impress. Don’t miss out on discovering how to create this mouthwatering masterpiece that will leave you craving more!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 large sweet potatoes
- 2 cups cooked chicken, shredded
- 1 cup black beans
- 1 cup corn
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your casserole cooks evenly and thoroughly.
- Begin by preparing the sweet potatoes. Peel the sweet potatoes and use a spiralizer to create long, noodle-like strands. If you don't have a spiralizer, you can use a vegetable peeler to create thin ribbons or slice them into thin rounds.
- In a large mixing bowl, combine the spiralized sweet potatoes, shredded chicken, black beans, corn, salsa, cumin, chili powder, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
- Lightly grease a 9x13 inch baking dish with cooking spray or a bit of olive oil to prevent sticking. Transfer the sweet potato and chicken mixture into the baking dish, spreading it out evenly.
- Sprinkle the shredded cheese evenly over the top of the casserole. This will create a deliciously cheesy crust as it bakes.
- Cover the baking dish with aluminum foil to keep the moisture in while it cooks. This will help the sweet potatoes soften and cook through.
- Place the covered baking dish in the preheated oven and bake for 25 minutes. This allows the flavors to meld and the sweet potatoes to become tender.
- After 25 minutes, carefully remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the casserole from the oven and let it cool for about 5 minutes before serving. This will help the casserole set a bit and make it easier to serve.
- Serve the Spiralized Mexican Sweet Potato and Chicken Casserole warm. Enjoy it as a hearty meal on its own or pair it with a side salad for a complete dinner.
Tips
- Choose the Right Sweet Potatoes: Opt for large, firm sweet potatoes for the best texture. Look for those with smooth skin and no blemishes.
- Spiralizing Made Easy: If you don’t have a spiralizer, a vegetable peeler can do the trick! Simply peel thin ribbons from the sweet potatoes for a similar effect.
- Mix It Up: Feel free to customize the filling! Add in your favorite veggies, such as bell peppers or zucchini, for extra nutrition and flavor.
- Layering for Flavor: When mixing the ingredients, ensure that the spices are evenly distributed. This will enhance the overall flavor of the casserole.
- Cheese Lovers Unite: For a cheesier dish, don’t hesitate to add more cheese on top or mix in different varieties like pepper jack for a spicy kick.
- Rest Before Serving: Allow the casserole to cool for a few minutes after baking. This resting time helps it set, making it easier to serve and enjoy.
- Perfect Pairing: Serve with a fresh side salad or some avocado slices for a refreshing contrast to the warm, hearty casserole.
- Leftover Magic: This casserole keeps well in the fridge for up to 3 days. Reheat it for a quick lunch or dinner that’s just as delicious as the first serving!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 70mg
