Go Back
A golden Tex-Mex sweet potato casserole with melted cheese and fresh cilantro.

Tex-Mex Spiralized Sweet Potato & Chicken Casserole

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 345 kcal

Ingredients
  

  • 2 large sweet potatoes, spiralized into medium-thickness noodles
  • 1 lb cooked chicken breast, shredded
  • 1 cup black beans, drained and rinsed
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 2 cloves garlic , minced
  • 1 cup chunky salsa (mild or medium)
  • 1/2 cup low -sodium chicken broth
  • 1.5 cups shredded Mexican blend cheese
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 cup fresh cilantro, chopped
  • 1 jalape ño, seeded and minced (optional)

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch ceramic baking dish.
  • Heat olive oil in a large skillet over medium-high heat. Add the red onion and bell pepper, sautéing for 5 minutes until softened.
  • Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 60 seconds until fragrant.
  • In a large mixing bowl, combine the spiralized sweet potato noodles, shredded chicken, black beans, salsa, chicken broth, and the sautéed vegetable mixture.
  • Toss the mixture thoroughly using tongs to ensure the spices and liquid are evenly distributed across the sweet potato spirals.
  • Transfer the mixture into the prepared baking dish, pressing down slightly to level the surface.
  • Cover the dish tightly with aluminum foil and bake for 30 minutes, or until the sweet potato noodles reach a tender al dente texture.
  • Remove the foil, sprinkle the shredded cheese evenly over the top, and return to the oven for 10 minutes or until the cheese is melted and lightly golden.
  • Allow the casserole to rest for 5 minutes. Garnish with fresh cilantro and jalapeño before slicing into portions.