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!