Spiralized Mexican Sweet Potato and Chicken Casserole
This delightful casserole draws inspiration from Mexican cuisine, featuring spiralized sweet potatoes, tender shredded chicken, black beans, and sweet corn, all enveloped in a flavorful guajillo pepper sauce. Finished with a layer of gooey Pepper Jack cheese that melts to perfection, this dish is incredibly delicious and offers hearty servings that are sure to satisfy!
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1 lb boneless skinless chicken breast
- 1 teaspoon olive oil
- 1 onion
- 4 garlic cloves
- 1/2 tsp cumin powder
- 1 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 cup frozen corn
- 1 15 oz can black beans, rinsed and drained
- 5 oz pepper jack cheese
- 4 medium vine tomatoes
- 4 dried guajillo chili peppers
- 2 sweet potatoes 12 oz total
Instructions
- 1
Begin by preheating your oven to 400°F (200°C).
- 2
Using the finest noodle blade, spiralize the sweet potatoes and arrange them in a 9 x 13 oval casserole dish.
- 3
If you have raw chicken to cook, bring 2 cups of water to a rolling boil in a medium-sized pot. Add the chicken breast and let it simmer for 10 minutes. Afterward, remove the chicken from the pot and allow it to cool before shredding. Place the shredded chicken into a large mixing bowl.
- 4
In a separate large pot, bring water to a boil and introduce the guajillo peppers. Cover the pot and reduce the heat to medium, allowing the peppers to simmer until they are tender, which should take between 10 to 20 minutes depending on their size.
- 5
Once the peppers are softened, take them out of the pot and let them cool. Cut off the stems, discard the seeds and inner membranes, and then place the cleaned peppers into a blender.
- 6
Add 4 tomatoes to the same pot of boiling water and cook them for 10 minutes.
- 7
Using a slotted spoon, remove the tomatoes from the pot, peel off their skins, and transfer them to the blender. Blend until the mixture is smooth.
- 8
In the meantime, heat oil in a medium skillet over medium-high heat. Add the garlic and onion, sautéing until they are golden brown. Once done, transfer this mixture to the blender along with cumin, salt, and pepper, and blend until thoroughly combined.
- 9
Pour the blended sauce into the bowl with the shredded chicken, black beans, and corn. Stir well to combine all the ingredients, then pour this mixture over the spiralized sweet potatoes, ensuring the sauce seeps through the spirals.
- 10
Sprinkle cheese on top, cover the dish with aluminum foil, and place it in the oven to bake for 1 hour, or until the sweet potatoes are fork-tender.
- 11
Finish by garnishing with sliced scallions and serve warm.