This spiralized sweet potato enchilada casserole is a great skinny casserole. It is loaded with vegetables and all those soul-warming things that make us love casseroles. It’s packed with flavor and you can enjoy it guilt-free! By using sweet potatoes instead of pasta or tortillas, the amount of fat, carbohydrates, and calories that are generally packed into casseroles is reduced. For example, 100 grams of sweet potato noodles have half the calories of the same amount of spaghetti noodles.
That means that you can eat twice as much of the casserole, right?
Instead of using a store-bought enchilada sauce, I used my homemade Guajillo Chile Red Enchilada Sauce. After making it myself, I promised myself that I would never buy canned enchilada sauce again. I usually make extra sauce and freeze individual portions for use in recipes like this enchilada casserole.
If you are a little short on time, you may certainly use a can of enchilada sauce (I won’t tell!).
I used my spiralizer to create these long, curly sweet potato noodles. I often spiralize my vegetables to replace pasta, but spiralized veggies are also great in casseroles and salads as well. I even use my spiralizer to make hash browns.
If you don’t have a spiralizer, you can use the large holes on a grater or thinly slice the sweet potatoes to make an enchilada lasagna instead.
When I tested this sweet potato enchilada casserole recipe, I made a few different versions. A couple were made with store-bought enchilada sauces and one was made with my homemade Guajillo sauce. Since each casserole was full-size, we had TONS of leftovers. However, I didn’t mind at all.
Leftovers = Delicious.
And casserole leftovers are always the best.
Spiralized Sweet Potato Enchilada Casserole
- 2 cups cooked chicken, shredded
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 (15 oz) can black beans with no salt added, drained and rinsed
- 1 (15 oz) can corn, drained
- salt and pepper, to taste
- 2 medium sweet potatoes, spiralized
- 6 oz Colby jack cheese or cheese blend, shredded
- 1 green onion, chopped
- ½ avocado, chopped
- parsley, for garnish
- sour cream, for serving
- Preheat the oven to 400 degrees Fahrenheit.
- Add the shredded chicken, enchilada sauce, black beans, and corn to a large mixing bowl. Gently stir to combine. Season with salt and pepper, to taste. Set aside.
- Lightly spray a 9 x 13 inch casserole dish with cooking spray. Add the spiralized sweet potatoes. Then, pour the shredded chicken mixture over the sweet potatoes and top with shredded cheese. Cover tightly with aluminum foil.
- Bake in the preheated oven for 50 minutes to 1 hour, until the cheese is bubbly and the sweet potatoes are cooked through. Remove the aluminum foil for the last 10 minutes of cooking.
- Allow the casserole to rest a few minutes before serving. Top with green onions, avocado, parsley, and sour cream.