Spiralized Sweet Potato and Chicken Enchilada Casserole

Spiralized Sweet Potato and Chicken Enchilada Casserole

  • Cook Time

    1 hour and 10 mins

  • servings


  • appliance



What You'll Need
  • 2 lb sweet potatoes, peeled
  • 2 cups shredded cooked chicken
  • 1 cup (8 oz) chunky salsa
  • 1 can (10 oz) enchilada or taco sauce
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 tsp ground cumin and dried oregano
  • 1/2 tsp each salt and pepper
  • 2 cups shredded Monterey Jack cheese
  • 2 green onions, thinly sliced
  • 2 tbsp chopped fresh cilantro
What To Do
  1. Preheat oven to 400˚F. With Bella Spiralizer on linguine setting, spiralize sweet potatoes into long strands, trimming with clean kitchen sheers as needed.
  2. Arrange sweet potatoes in bottom of greased 13″x 9″ baking dish. Toss together chicken, salsa, enchilada sauce, black beans, corn, cumin, oregano, salt and pepper. Layer over sweet potatoes; sprinkle evenly with cheese.
  3. Cover with foil; bake for about 40 minutes or until sweet potatoes are tender. Remove foil; bake, uncovered, for 15 to 20 minutes or until cheese is golden brown. Sprinkle with green onions and cilantro.

Tip: Serve with sour cream, chopped avocado, salsa and pickled jalapeños for an enchilada feast.

Nutrition Facts
  • Per 1/12 recipe
  • Calories 200
  • Fat 6g
  • Cholesterol 35mg
  • Sodium 610mg
  • Carbohydrate 22g
  • Fiber 5g
  • Sugars 6g
  • Protein 14g

Nutrition Comparisons

  • 55% less fat than Lone Star Texas Grill Fajitas Enchiladas Mesquite-Grilled Chicken
  • 53% fewer calories than Lone Star Texas Grill  Fajitas Enchiladas Mesquite-Grilled Chicken