CHICKEN AND SWEET POTATO ENCHILADA CASSEROLE
Enchiladas are typically made from rolled up tortillas, but in this gluten-free, grain-free version, we're using spiralized sweet potatoes in layers, to make a lasagna-style enchilada casserole. Who doesn't love lasagna and enchiladas? This dish is packed with veggies and protein and saves well for meal prep and leftovers. The layers of enchilada sauce, sweet potato, spinach, black beans and chicken are delicious and make for a healthy weeknight meal. Depending on how you slice the casserole, you can make 6 giant slices or 12 slices. I recommend making 12 and serving with a yummy side salad or veggie, like some corn or string beans.
Provided by Ali Maffucci
Categories main-dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Coat a 9-by-13 inch baking dish with cooking spray and set aside.
- Prepare the enchilada sauce. Heat the oil in a medium saucepan over medium-high heat. When the oil is shimmering, add the arrowroot powder and whisk until combined, about 1 minute. Add the tomato sauce, broth, chili powder, cumin, garlic powder and salt to taste.
- Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes.
- While the enchilada sauce cooks, spiralize the sweet potatoes. Trim the ends, then slice halfway through the sweet potatoes lengthwise, careful not to pierce through the center. Spiralize to yield chip slices. Set aside.
- Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange a third of the sweet potato slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle half of the beans, half of the chicken, 1 cup of the cheese, half of the spinach and 1/2 cup of the enchilada sauce evenly over the sweet potato slices. Repeat, starting with a third of the sweet potato slices, then the remaining beans and chicken, 1 cup of the cheese, the remaining spinach and 1/2 cup of the enchilada sauce. Finish the casserole with the remaining sweet potatoes slices and spread the remaining enchilada sauce over top. Cover tightly with aluminum foil.
- Bake the casserole for 40 minutes. Uncover and sprinkle with the remaining 1 cup of cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes. Let cool for at least 10 minutes, then top with the avocado and cilantro before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dedarul islam
[email protected]This casserole was a little too sweet for my taste. I think I would use less sweet potatoes next time.
Erika Nowak
[email protected]I made this casserole for a potluck and it was a big hit! Everyone loved it.
Maya Weatherspoon
[email protected]This casserole was a great way to use up leftover chicken. It was also a nice change from the usual chicken casserole recipes.
Director brivian Bryan
[email protected]I thought this casserole was just okay. It wasn't bad, but it wasn't anything special either.
Awais Butt darr
[email protected]This casserole was easy to make and it turned out great! I will definitely be making it again.
Eyad Ragab
[email protected]I'm not a fan of sweet potatoes, but I actually really enjoyed this casserole. The chicken was moist and flavorful, and the sweet potatoes were not overpowering.
yeetmeguy
[email protected]This casserole was a little bland for my taste. I think I would add more spices next time.
Ahsaan Sattar
[email protected]I made this casserole last night and it was delicious! The flavors were perfect and the casserole was easy to make.
Sajid jatt
[email protected]This casserole was a hit with my family! The chicken was tender and juicy, and the sweet potatoes added a nice sweetness. I will definitely be making this again.