Description
This Mexican inspired casserole is made with spiralized sweet potatoes, shredded chicken, black beans and corn in a delicious guajillo pepper sauce topped with melted Pepper Jack cheese – SO good, and the portions are very generous!
Yield: 6servings | Serving Size: 11/2 cups
Ingredients
1lbboneless skinless chicken breast, or 12 oz shredded cooked chicken
2sweet potatoes 12 oz total, spiralized and cut into 6-inch lengths
4medium vine tomatoes
4dried guajillo chili peppers
1teaspoonolive oil
1onion, quartered
4garlic cloves
1/2tspcumin powder
1 1/4tspkosher salt
1/8tspblack pepper
1cupfrozen corn
115 oz can black beans, rinsed and drained
5ozpepper jack cheese, shredded chopped scallions for topping (optional)
Instructions
- Preheat oven to 400°F.
- Spiralize the sweet potatoes with the smallest noodle blade and place them in a 9 x 13 oval casserole dish.
If you’re cooking the chicken, bring 2 cups of water to a boil in a medium pot and add chicken breast, cook 10 minutes. Remove from water, set aside to cool and shred the chicken. Place in a large bowl.
- Bring a large pot of water to boil and add guajillo peppers, cover and simmer on medium until the peppers are soft, 10 to 20 minutes depending on the pepper.
- Remove peppers and let cool, cut the stem and and remove the seeds and the inside of peppers. Transfer to a blender.
- Add 4 tomatoes to the same boiling water and cook 10 minutes.
- Remove with a slotted spoon, peel the skin and transfer to the blender. Blend until smooth.
- Meanwhile, in a medium skillet, heat the oil over medium-high heat and add the garlic and onion, saute until browned. Transfer to the blender with the sauce along with cumin, salt, and pepper and blend well.
- Pour the mixture into the large bowl with the shredded chicken, black beans and corn. Mix to combine, then pour over the spiralized sweet potatoes, making sure the sauce mixes well and gets in between the spirals.
- Top with cheese, cover with aluminum foil and bake 1 hour, or until the sweet potatoes are tender.
Top with scallions and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition
Serving: 11/2 cups, Calories: 335kcal, Carbohydrates: 32g, Protein: 26g, Fat: 12g, Cholesterol: 84mg, Sodium: 447mg, Fiber: 6g, Sugar: 1g
