CHICKEN AND SWEET POTATO ENCHILADA CASSEROLE

This gluten-free spiralized sweet potato chicken enchilada casserole is loaded with veggies and protein, making it a wholesome and satisfying meal…

INGREDIENTS

  • Cooking spray
  • 3 large sweet potatoes, peeled
  • 2 (15 oz) cans black beans, drained and rinsed
  • 2 cups shredded chicken breasts
  • 3 cups shredded Mexican blend cheese
  • 4 cups baby spinach
  • Sliced avocado, for serving

For the enchilada sauce:

  • 4 tablespoons avocado oil or extra virgin olive oil
  • 2 tablespoons arrowroot powder
  • 16 oz (two 8 oz cans) tomato sauce
  • 1.5 cups low-sodium vegetable broth
  • 1 teaspoon ground cumin
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • Salt, to taste

INSTRUCTIONS

  • Preheat and Prep
    • Preheat your oven to 375°F (190°C). Coat a 9 x 13-inch baking dish with cooking spray and set aside.
  • Make the Enchilada Sauce
    • Heat oil in a medium pot over high heat until shimmering. Add arrowroot powder and reduce heat to medium. Whisk for about 1 minute until combined.
    • Stir in tomato sauce, vegetable broth, cumin, chili powder, garlic powder, and salt. Increase heat to bring to a simmer, then reduce to low. Cook, stirring occasionally, for 15–20 minutes until thickened.
  • Spiralize the Sweet Potatoes
    • Slice sweet potatoes lengthwise halfway through (do not cut all the way through the center). Use Blade A on your spiralizer to create chip-like slices. Set aside.
  • Assemble the Casserole
    • Spread ½ cup of enchilada sauce on the bottom of the prepared baking dish.
    • Arrange a layer of sweet potato slices, overlapping slightly to cover gaps.
    • Sprinkle half the black beans, half the shredded chicken, 1 cup of cheese, ½ cup of enchilada sauce, and half the spinach evenly over the sweet potatoes.
    • Repeat the layering process: sweet potatoes, beans, chicken, cheese, sauce, and spinach.
    • Top with a final layer of sweet potatoes and the remaining enchilada sauce. Cover tightly with aluminum foil.
  • Bake
    • Bake for 40 minutes. Remove foil, sprinkle with the remaining 1 cup of cheese, and bake for an additional 5 minutes, until the cheese melts and the casserole is bubbly.
    • Let cool for at least 10 minutes before serving.
  • Serve
    • Top with sliced avocado and fresh cilantro. Serve warm and enjoy!