Name: Spiralized Sweet Potato Enchilada Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
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

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

Scale

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