Spiralized Sweet Potato Enchilada Casserole: A Wholesome, Comforting Delight
Welcome to another delicious adventure on our blog! Today, we’re diving into a comforting, wholesome dish that blends traditional flavors with a fun, healthy twist: Spiralized Sweet Potato Enchilada Casserole. This recipe is not only packed with flavor but also adds a beautiful texture and nutrition boost, thanks to the spiralized sweet potatoes. Let’s get into the details of how to make this delightful dish that’s perfect for a family dinner or a cozy gathering with friends.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, no salt added, drained and rinsed
- 1 can (15 oz) corn, drained
- Salt and pepper, to taste
- 2 medium sweet potatoes, spiralized
- 6 oz Colby jack cheese or cheese blend, shredded
- 1 green onion, chopped
- ½ avocado, chopped
- Parsley, for garnish
- Sour cream, for serving
Directions
- Preheat the Oven: Start by setting your oven to 400 degrees Fahrenheit to ensure it’s hot and ready for your casserole.
- Mix the Fillings: In a large mixing bowl, combine the shredded chicken, enchilada sauce, black beans, and corn. Stir gently to blend all the ingredients together beautifully. Season with salt and pepper according to your taste preferences.
- Prepare the Casserole Dish: Lightly spray a 9×13 inch casserole dish with cooking spray. Layer the bottom with the spiralized sweet potatoes to form a nice, even base.
- Assemble the Casserole: Pour the chicken mixture over the spiralized sweet potatoes, making sure to spread it evenly. Sprinkle the shredded cheese on top to cover the mixture thoroughly.
- Bake: Cover the dish tightly with aluminum foil and bake in your preheated oven for 50 minutes to 1 hour. You’re looking for the cheese to get bubbly and the sweet potatoes to be tender. For that perfect golden-brown cheese top, remove the foil during the last 10 minutes of baking.
- Garnish and Serve: Once baked, let the casserole rest for a few minutes to set. Then, garnish with chopped green onions, avocado, and parsley. Serve warm with a dollop of sour cream on top.
Nutritional Information
- Calories: 420 kcal per serving
- Servings: 6
Prep & Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 60 minutes
- Total Time: 75 minutes
This Spiralized Sweet Potato Enchilada Casserole is a testament to how versatile and exciting healthy eating can be. With its rich layers of flavors and textures, it’s sure to be a hit at any table. Whether you’re looking to impress guests or just making a weeknight meal a bit more special, this recipe ticks all the boxes. Enjoy the wholesome goodness and let us know how it turns out!
Spiralized Sweet Potato Enchilada Casserole
- Total Time: 75 minutes
- Yield: 6 1x
Description
The Spiralized Sweet Potato Enchilada Casserole is a delightful blend of Mexican flavors and wholesome ingredients. The tender spiralized sweet potatoes provide a nutritious base, while the shredded chicken, black beans, and corn add hearty protein and fiber. Topped with melted Colby jack cheese and garnished with fresh avocado, green onions, and parsley, this casserole is a feast for both the eyes and the palate.
This dish is not only delicious but also easy to prepare, making it perfect for a weeknight dinner or a casual gathering with friends and family. The combination of spicy enchilada sauce and creamy sour cream adds a perfect balance of flavors that will leave everyone asking for seconds. Enjoy the vibrant colors and rich tastes of this Mexican-inspired casserole, and make it a staple in your recipe collection.
Ingredients
2 cups cooked chicken, shredded
2 cups red enchilada sauce (store-bought or homemade)
1 (15 oz) can black beans with no salt added, drained and rinsed
1 (15 oz) can corn, drained
Salt and pepper, to taste
2 medium sweet potatoes, spiralized
6 oz Colby jack cheese or cheese blend, shredded
1 green onion, chopped
½ avocado, chopped
Parsley, for garnish
Sour cream, for serving
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Add the shredded chicken, enchilada sauce, black beans, and corn to a large mixing bowl. Gently stir to combine. Season with salt and pepper, to taste. Set aside.
Lightly spray a 9 x 13 inch casserole dish with cooking spray. Add the spiralized sweet potatoes. Then, pour the shredded chicken mixture over the sweet potatoes and top with shredded cheese. Cover tightly with aluminum foil.
Bake in the preheated oven for 50 minutes to 1 hour, until the cheese is bubbly and the sweet potatoes are cooked through. Remove the aluminum foil for the last 10 minutes of cooking.
Allow the casserole to rest a few minutes before serving. Top with green onions, avocado, parsley, and sour cream.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 420 kcal