Mexican Sweet Potato and Chicken Casserole
Try this Mexican Sweet Potato and Chicken Casserole recipe.
Try this Mexican Sweet Potato and Chicken Casserole recipe.
- olive oil spray
- 1/4 tsp sweet paprika
- 2 tbsp fresh cilantro (chopped)
- 1 cup cooked chicken breast (shredded (from 1 breast))
- 1 cup medium chunky salsa
- 1 1/2 large sweet potatoes (peeled)
- 1/2 cup reduced fat cheddar cheese (shredded)
- toppings: chopped cilantro (scallion guacamole, sour cream, cheese... (not included in nutritional i
- Carbohydrate 0.0518308333333333 g
- Cholesterol 0 mg
- Fat 0.761764583333333 g
- Fiber 0.035058334628741 g
- Protein 0.01469 g
- Saturated Fat 0.105409166666667 g
- Serving Size 1 1 people (1g)
- Sodium 0.0830833333333333 mg
- Sugar 0.0167724987045924 g
- Trans Fat 0.0216066666666669 g
- Calories 7 calories
Step-by-step
- Preheat oven to 400F/200C.
- In a medium bowl, combine shredded chicken, salsa and chopped cilantro. Set aside.
- Thinly slice sweet potatoes.
- Spray an 8 x 8 inch (20 x 20 cm) baking dish with a little olive oil spray.
- Layer sweet potato slices to cover the bottom of the pan.
- Add a layer of chicken (half of the mixture), a layer of sweet potatoes, another layer of chicken and a final layer of sweet potato.
- Top with cheese and sprinkle with sweet paprika. (So it's potato-chicken-potato-chicken + cheese-paprika).
- Bake for 30 minutes.
- Remove from the oven and drain liquid.
- Bake for another 30 minutes or until cheese is golden brown and sweet potatoes at the top are crispy.
- Let the gratin rest for about 10 minutes before cutting.
- Serve and top with additional cilantro, scallion and guacamole!
My Weeknight Mexican Sweet Potato and Chicken Casserole
As a busy working mom, finding time to cook a healthy and delicious dinner can be a challenge. But let me tell you, this Mexican Sweet Potato and Chicken Casserole is my new go-to recipe! It’s surprisingly easy to make, incredibly flavorful, and packed with wholesome ingredients that even my picky eaters enjoy. The best part? It’s completely adaptable to what I have on hand.
The beauty of this casserole lies in its simplicity. You start with simple ingredients: sweet potatoes, cooked chicken (leftovers work perfectly!), salsa, and cheese. The sweet potatoes roast beautifully in the oven, creating a tender and slightly caramelized texture that complements the savory chicken and spicy salsa. The whole dish comes together in under an hour, which is a lifesaver on busy weeknights. I often prep the sweet potatoes and chicken earlier in the day, so assembly is a breeze when dinner time rolls around.
Tips and Variations:
Spice it up: If you like a little more heat, add a pinch of chili powder or a dash of your favorite hot sauce to the chicken mixture. I sometimes add a diced jalapeño for an extra kick.
Veggie boost: Feel free to add other vegetables to the casserole. Diced bell peppers, onions, or corn would all be delicious additions.
Cheese choices: I usually use cheddar, but Monterey Jack, pepper jack, or a Mexican blend would also work well.
Make it a complete meal: Serve the casserole alongside a simple side salad or some steamed green beans for a well-rounded and nutritious dinner.
This casserole is also incredibly versatile. I’ve made it for casual weeknight dinners, potlucks, and even Thanksgiving – it's always a hit! The leftovers are fantastic for lunch the next day, too. It's a perfect example of how a simple dish can be both satisfying and delicious, without requiring hours in the kitchen.
One of my favorite things about this recipe is that it’s a great way to use up leftover cooked chicken. I often roast a whole chicken on the weekend and use the leftover meat in this casserole mid-week, minimizing food waste and saving me time.
The combination of sweet and savory flavors is what truly makes this casserole shine. The sweetness of the sweet potatoes perfectly balances the savory chicken and spicy salsa, creating a harmonious flavor profile that is both comforting and exciting. It’s a dish that appeals to a wide range of palates, making it a perfect choice for family gatherings or casual weeknight meals.
So, if you’re looking for a delicious, healthy, and easy weeknight dinner, give this Mexican Sweet Potato and Chicken Casserole a try. I promise you won’t be disappointed!
Serving Suggestions:
- Serve with a side of Mexican rice
- Add a dollop of sour cream or Greek yogurt
- Garnish with fresh cilantro and avocado
- Pair it with warm tortillas for a complete Mexican meal
Storage:
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. It reheats beautifully in the microwave or oven.
