Name: Mexican Sweet Potato and Chicken Casserole Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 lb chicken breast; 12 oz sweet potatoes; 4 medium vine tomatoes; 4 dried guajillo chili peppers; 1 tsp olive oil; 1 onion; 4 cloves garlic; ½ tsp cumin powder; 1¼ tsp kosher salt; ⅛ tsp black pepper; 1 cup corn; 15 oz black beans; 5 oz pepper jack cheese; Scallions

This Mexican sweet potato and chicken casserole combines the robust flavors of Mexican cuisine with the comfort of a hearty casserole. Perfect for a family dinner, this dish offers a unique twist with spiralized sweet potatoes and a homemade sauce, ensuring every bite is full of rich, smoky, and spicy goodness.

Photos of Mexican Sweet Potato and Chicken Casserole Recipe

When heading to the supermarket, you might need to hunt down a few specialty items. Guajillo chili peppers are dried and add a smoky flavor to the dish. Pepper jack cheese gives a spicy kick that complements the casserole well. Make sure to also pick up some fresh vine tomatoes, as these add a juicy freshness to your homemade sauce.

Ingredients for Mexican Sweet Potato and Chicken Casserole

Chicken breast: Provides a lean source of protein, essential for the casserole's heartiness.

Sweet potatoes: Adds a subtle sweetness and a nutritional boost with fiber and vitamins.

Vine tomatoes: Fresh and juicy, perfect for making a rich homemade sauce.

Guajillo chili peppers: Dried peppers that contribute a smoky, mildly spicy flavor.

Olive oil: Used for sautéing, adding a hint of richness and aiding in cooking the garlic and onion.

Onion: Adds a savory depth to the homemade sauce.

Garlic: Provides an aromatic and flavorful base for the sauce.

Cumin powder: Adds a warm, earthy flavor, essential in Mexican cuisine.

Kosher salt: Enhances the overall flavor of the dish.

Black pepper: Gives a subtle heat and depth to the sauce.

Corn: Adds texture and a touch of sweetness.

Black beans: Provides protein and a creamy texture, making the casserole more filling.

Pepper jack cheese: Melty cheese with a spicy kick that complements the flavors of the casserole.

Scallions: Adds a fresh, mild onion flavor as a finishing touch.

One reader, Fran Gant says:

This Mexican sweet potato and chicken casserole is a delightful blend of flavors. The guajillo peppers add a perfect kick, and the spiralized sweet potatoes make it unique. The cheese melts beautifully, creating a comforting dish that's both healthy and delicious. Highly recommend for a cozy dinner!

Fran Gant

Cooking Techniques for a Flavorful Mexican Casserole

Yes.

How to spiralize sweet potatoes: Use a spiralizer with the smallest noodle blade to create thin, noodle-like strands from the sweet potatoes. How to cook chicken breast: Boil chicken breast in water for 10 minutes, then cool and shred. How to soften guajillo peppers: Boil guajillo peppers in water for 10 to 20 minutes until soft. How to prepare guajillo peppers: Remove stems, seeds, and insides after boiling. How to peel tomatoes: Boil tomatoes for 10 minutes, then remove the skin. How to sauté garlic and onion: Cook garlic and onion in a skillet with oil over medium-high heat until browned. How to blend sauce: Combine softened guajillo peppers, peeled tomatoes, sautéed garlic and onion, cumin, salt, and pepper in a blender and blend until smooth.

How To Make Mexican Sweet Potato and Chicken Casserole

Have a filling meal with this chicken casserole cooked in guajillo chili pepper sauce with sweet potatoes, black beans, and corn.

Preparation: 15 minutes

Cooking: 1 hour 20 minutes

Total: 1 hour 35 minutes

Serves:

Ingredients

1lbchicken breast,boneless skinless or 12oz shredded cooked chicken
12ozsweet potatoes,spiralized and cut into 6-inch lengths
4medium vine tomatoes
4dried guajillo chili peppers
1tspolive oil
1onion,quartered
4clovesgarlic
½tspcumin powder
1¼tspkosher salt
⅛tspblack pepper
1cupcorn,frozen
15ozblack beans,(1 can), rinsed and drained
5ozpepper jack cheese,shredded
scallions,chopped, optional, for topping

Instructions

Preheat oven to 400 degrees F.
Spiralize the sweet potatoes with the smallest noodle blade and place them in a 9×13-inch oval casserole dish.
If 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 for 10 to 20 minutes until the peppers are soft.
Remove peppers and let cool, cut the stem and remove the seeds and the inside of peppers. Transfer to a blender.
Add 4 tomatoes to the same boiling water and cook for 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 for 1 hour, or until the sweet potatoes are tender.
Top with scallions and serve.

Nutrition

Calories: 574.89kcal
Fat: 16.63g
Saturated Fat: 7.02g
Trans Fat: 0.08g
Monounsaturated Fat: 5.76g
Polyunsaturated Fat: 2.49g
Carbohydrates: 68.84g
Fiber: 15.03g
Sugar: 10.16g
Protein: 40.21g
Cholesterol: 69.41mg
Sodium: 627.98mg
Calcium: 312.18mg
Potassium: 1826.23mg
Iron: 5.50mg
Vitamin A: 518.06µg
Vitamin C: 59.53mg

Helpful Technique for Enhancing the Flavor of Mexican Sweet Potato and Chicken Casserole

When blending the guajillo chili peppers and tomatoes, make sure to blend until the mixture is completely smooth to ensure an even distribution of flavors throughout the casserole. If the sauce appears too thick, you can add a small amount of the boiling water used to soften the peppers to achieve the desired consistency.

Time-Saving Tips for Preparing a Mexican Sweet Potato and Chicken Casserole

Pre-cook the chicken: Use pre-cooked or rotisserie chicken breast to save time on boiling and shredding.

Use canned beans: Opt for canned black beans instead of cooking them from scratch.

Ready-made sauce: Substitute the homemade guajillo-tomato sauce with a store-bought Mexican sauce.

Pre-spiralized sweet potatoes: Purchase pre-spiralized sweet potatoes from the store.

Microwave the sweet potatoes: Microwave the spiralized sweet potatoes for a few minutes before baking to reduce oven time.

Chop in advance: Dice the onion and garlic ahead of time and store them in the fridge.

Substitute Ingredients For Mexican Sweet Potato and Chicken Casserole Recipe

chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable replacement for chicken breast in casseroles.
sweet potatoes - Substitute with butternut squash: Butternut squash has a comparable sweetness and texture, providing a similar taste and consistency to sweet potatoes.
vine tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes offer a similar flavor and are convenient, especially when fresh vine tomatoes are not in season.
dried guajillo chili peppers - Substitute with ancho chili peppers: Ancho chili peppers have a similar mild heat and rich, smoky flavor, making them a good alternative to guajillo chili peppers.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a versatile substitute for olive oil in cooking.
onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions, which can add a subtle complexity to the dish.
garlic - Substitute with garlic powder: Garlic powder can be used when fresh garlic is not available, offering a similar garlicky flavor.
cumin powder - Substitute with ground coriander: Ground coriander has a warm, nutty flavor that can complement the other spices in the dish, though it is less earthy than cumin.
kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity, making it a suitable replacement for kosher salt.
black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist to the dish.
corn - Substitute with frozen peas: Frozen peas offer a similar sweetness and texture, providing a good alternative to corn.
black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them a suitable replacement for black beans.
pepper jack cheese - Substitute with monterey jack cheese: Monterey jack cheese has a similar creamy texture but is milder in flavor, which can be adjusted by adding a bit of chili for heat.
scallions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish in place of scallions.

Presentation Ideas for a Delightful Mexican Sweet Potato and Chicken Casserole

Serve smaller portion sizes: Present the Mexican sweet potato and chicken casserole in individual ramekins or small cast iron skillets to create an elegant, personal dining experience.
Layer the ingredients artfully: Arrange the spiralized sweet potatoes in a neat, circular pattern at the base of the dish. Gently spoon the chicken mixture over the top, ensuring an even distribution.
Top with a cheese crust: After baking, use a culinary torch to lightly brown the pepper jack cheese on top, creating a visually appealing and flavorful crust.
Garnish with finesse: Finely slice the scallions and sprinkle them delicately over the top. Add a few whole cilantro leaves for a pop of color and freshness.
Use a vibrant sauce drizzle: Blend a small amount of avocado with lime juice and cilantro to create a bright green sauce. Drizzle this around the edge of the plate for a striking contrast.
Add textural elements: Sprinkle a few toasted pumpkin seeds or crushed tortilla chips on top for an added crunch that complements the creamy and tender textures of the casserole.
Serve with a side salad: Pair the casserole with a small, crisp jicama and citrus salad to balance the rich flavors and provide a refreshing contrast.
Use elegant plating: Choose a pristine white plate to serve the casserole, allowing the vibrant colors of the dish to stand out. Use a ring mold to shape the casserole into a perfect circle for a professional presentation.
Incorporate microgreens: Add a small handful of microgreens on top of the casserole just before serving. This adds a touch of sophistication and a burst of freshness.
Finish with a dusting of spices: Lightly dust the plate with a pinch of smoked paprika or chili powder to enhance the visual appeal and hint at the flavors within the dish.

Essential Kitchen Tools for Making a Mexican Casserole

Oven: Used to bake the casserole at 400 degrees Fahrenheit until the sweet potatoes are tender.
Spiralizer: Used to spiralize the sweet potatoes into thin noodles.
9x13-inch oval casserole dish: The dish where the spiralized sweet potatoes and the rest of the casserole ingredients will be baked.
Medium pot: Used to boil water for cooking the chicken breast and softening the guajillo peppers.
Large pot: Used to boil water for cooking the tomatoes and guajillo peppers.
Blender: Used to blend the softened guajillo peppers, tomatoes, sautéed garlic and onion, and spices into a smooth sauce.
Slotted spoon: Used to remove the tomatoes from the boiling water.
Medium skillet: Used to sauté the garlic and onion until browned.
Large bowl: Used to mix the shredded chicken, black beans, corn, and sauce before pouring over the sweet potatoes.
Aluminum foil: Used to cover the casserole dish while baking.
Knife: Used to cut the stem and remove the seeds from the guajillo peppers.
Cutting board: Used as a surface for cutting the guajillo peppers and other ingredients if needed.
Measuring spoons: Used to measure out the olive oil, cumin powder, kosher salt, and black pepper.
Tongs: Used to handle the chicken breast when removing it from the boiling water.
Shredder: Used to shred the cooked chicken breast.
Cheese grater: Used to grate the pepper jack cheese if it is not pre-shredded.
Spatula: Used to mix the sauce with the shredded chicken, black beans, and corn.

Storage and Freezing Guidelines for Mexican Casserole

To store leftover mexican sweet potato and chicken casserole, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
When reheating refrigerated casserole, cover the dish with foil and bake in a preheated 350°F (175°C) oven until heated through, about 20-30 minutes. Alternatively, microwave individual portions on high for 1-2 minutes, or until hot.
For longer storage, freeze the cooled casserole in a freezer-safe container or tightly wrapped in plastic wrap and aluminum foil. Label the container with the date and contents. Frozen casserole will keep for up to 2-3 months.
To reheat frozen casserole, thaw it overnight in the refrigerator. Once thawed, cover the dish with foil and bake in a preheated 350°F (175°C) oven until heated through, about 30-40 minutes. If baking from frozen, increase the baking time to 45-60 minutes, or until the casserole is hot and bubbly.
For best results, avoid repeatedly freezing and thawing the casserole, as this may affect the texture of the sweet potatoes and other ingredients.

How To Reheat Leftover Mexican Sweet Potato and Chicken Casserole

Preheat your oven to 350°F (175°C). Place the leftover casserole in an oven-safe dish and cover it with aluminum foil. Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly. This method ensures that the sweet potatoes and chicken remain moist and flavorful while reheating.
If you prefer a quicker method, you can use the microwave. Transfer individual portions of the casserole to microwave-safe plates and heat on high for 2-3 minutes, or until the casserole is heated through. Be sure to stir the casserole halfway through the reheating process to ensure even heating. Keep in mind that microwaving may cause the sweet potatoes to become slightly softer than when reheated in the oven.
For a crispy top, after reheating the casserole in the oven or microwave, remove the aluminum foil and switch the oven to broil. Broil the casserole for 2-3 minutes, or until the top is golden brown and crispy. Keep a close eye on the casserole during this process to prevent burning.
If you have an air fryer, you can use it to reheat individual portions of the casserole. Preheat the air fryer to 350°F (175°C) and place the leftover casserole in the basket. Cook for 5-7 minutes, or until the casserole is heated through and the top is slightly crispy.
Regardless of the reheating method you choose, be sure to check the internal temperature of the casserole with a food thermometer. The casserole should reach an internal temperature of 165°F (74°C) to ensure that it is safe to consume.

Interesting Trivia About Mexican Sweet Potato and Chicken Casserole

A random fact about this recipe is that guajillo chili peppers are commonly used in Mexican cuisine for their mild heat and fruity flavor, adding a unique depth to the casserole.

Is Making a Mexican Casserole at Home Cost-Effective?

This Mexican sweet potato and chicken casserole is quite cost-effective for a household. The primary ingredients like chicken breast, sweet potatoes, black beans, and corn are affordable and widely available. The use of guajillo chili peppers and pepper jack cheese adds a unique flavor without significantly increasing the cost. Overall, this recipe scores a solid 8 out of 10 for cost-effectiveness. The approximate cost for a household of 4 people is around $20-$25 USD, making it an economical yet delicious option for a family meal.

Is This Mexican Casserole Healthy or Unhealthy?

The Mexican sweet potato and chicken casserole recipe is a nutritious and well-balanced dish that incorporates a variety of healthy ingredients. The recipe features lean chicken breast, fiber-rich sweet potatoes, and nutrient-dense vegetables like tomatoes, onions, and garlic. The inclusion of black beans and corn adds additional protein, fiber, and complex carbohydrates to the dish. The use of guajillo chili peppers and spices like cumin provides a flavorful kick without relying on excessive amounts of salt or unhealthy fats.

However, there are a few areas where the recipe could be improved to make it even healthier:

Reduce the amount of cheese used or opt for a lower-fat variety to decrease the overall fat and calorie content
Include additional non-starchy vegetables, such as bell peppers or zucchini, to increase the nutrient density and fiber content of the dish
Use a leaner protein source, such as turkey breast or tofu, for a lower-fat alternative to chicken breast
Experiment with whole grain tortillas or a cauliflower rice base for a lower-carb and higher-fiber option compared to the sweet potato noodles

By incorporating more vegetables, using leaner proteins, and reducing the amount of high-fat ingredients like cheese, this already nutritious casserole can be transformed into an even healthier meal that satisfies both taste buds and nutritional needs. The key is to focus on nutrient-dense ingredients and practice moderation with the more indulgent components of the dish.

Editor's Opinion: Thoughts on This Mexican Casserole Recipe

This Mexican sweet potato and chicken casserole is a delightful fusion of flavors and textures. The spiralized sweet potatoes add a unique twist, while the guajillo pepper and tomato sauce provide a rich, smoky depth. The combination of shredded chicken, black beans, and corn ensures a hearty and nutritious meal. Topping it with pepper jack cheese adds a creamy, spicy finish. Baking it all together allows the flavors to meld beautifully. This dish is both comforting and vibrant, making it a perfect choice for a family dinner or a gathering with friends.

Enhance Your Mexican Sweet Potato and Chicken Casserole Recipe with These Unique Side Dishes:

Mexican Street Corn Salad: Imagine a vibrant salad bursting with the flavors of charred corn, creamy cotija cheese, and a zesty lime dressing. This side dish will add a delightful crunch and a tangy twist to your Mexican Sweet Potato and Chicken Casserole.

Cilantro Lime Rice: A fragrant rice dish infused with the fresh flavors of cilantro and lime. This side will complement the rich and spicy notes of the casserole, providing a refreshing balance to the meal.

Avocado and Mango Salsa: A colorful and refreshing salsa featuring ripe avocados and juicy mangoes. The sweetness of the mango and the creaminess of the avocado will harmonize beautifully with the savory and spicy elements of the casserole.

Spicy Black Bean Soup: A hearty soup with a kick, made from black beans simmered with spices and vegetables. This warm and comforting side dish will enhance the overall dining experience, adding depth and warmth to your Mexican Sweet Potato and Chicken Casserole.

Churros with Chocolate Sauce: End your meal on a sweet note with crispy churros dusted with cinnamon sugar and served with a rich chocolate sauce. This delightful dessert will provide a perfect contrast to the savory casserole, leaving your taste buds satisfied.

Delicious Alternatives to Mexican Sweet Potato and Chicken Casserole

Chicken Enchilada Casserole: Dive into this hearty main course featuring layers of corn tortillas, shredded chicken, and a rich enchilada sauce. Top it off with melted cheese and a sprinkle of cilantro for a meal that’s sure to please.

Southwestern Stuffed Peppers: These vibrant bell peppers are stuffed with a savory mix of ground beef, black beans, corn, and rice. Baked to perfection and topped with pepper jack cheese, they make a colorful and delicious main course.

Spicy Chicken and Rice Skillet: A one-pan wonder, this dish combines tender chicken pieces with rice, black beans, corn, and a kick of jalapeño. Finished with a squeeze of lime and a sprinkle of cilantro, it’s a quick and flavorful main course.

Tex-Mex Quinoa Salad: This vibrant salad features quinoa, black beans, corn, and cherry tomatoes. Tossed in a zesty lime vinaigrette and topped with avocado and cilantro, it’s a refreshing and nutritious side dish or main course.

Appetizer and Dessert Ideas to Complement Mexican Sweet Potato and Chicken Casserole

Appetizers:

Stuffed Jalapeños: For a spicy and flavorful start, consider creating Stuffed Jalapeños. These delightful bites can be filled with a mixture of cream cheese, cheddar cheese, and crispy bacon. The jalapeños are then baked until the cheese is melted and bubbly, offering a perfect balance of heat and creaminess. Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor. These are sure to be a hit at any gathering, providing a tantalizing preview of the main course.

Mexican Street Corn Dip: Another fantastic option is Mexican Street Corn Dip. This dip captures the essence of elote (Mexican street corn) in a shareable format. Combine grilled corn kernels with creamy mayonnaise, crumbled cotija cheese, and a touch of chili powder. Add a splash of lime juice and a sprinkle of cilantro to enhance the flavors. Serve with tortilla chips for a crunchy, satisfying appetizer that pairs perfectly with the Mexican Sweet Potato And Chicken Casserole.

Desserts:

Churros with Chocolate Sauce: Imagine ending your meal with crispy, golden churros dusted in cinnamon sugar. Pair these delightful treats with a rich, velvety chocolate sauce for dipping. The contrast between the crunchy exterior and the soft, warm interior of the churros creates an irresistible texture. The chocolate sauce adds a luxurious touch, making each bite a perfect blend of sweetness and decadence. This dessert is sure to impress and satisfy any sweet tooth.

Tres Leches Cake: Indulge in a slice of tres leches cake, a moist and airy sponge cake soaked in a trio of milks: evaporated milk, condensed milk, and heavy cream. This Mexican classic is topped with a light and fluffy whipped cream, creating a delightful balance of sweetness and creaminess. The cake absorbs the milky mixture, resulting in a melt-in-your-mouth experience that is both refreshing and satisfying. Garnish with fresh berries or a sprinkle of cinnamon for an extra touch of elegance.

Why trust this Mexican Sweet Potato and Chicken Casserole Recipe:

This Mexican sweet potato and chicken casserole recipe is a must-try for its rich, authentic flavors and wholesome ingredients. The combination of shredded chicken, spiralized sweet potatoes, and homemade guajillo pepper sauce ensures a delightful and nutritious meal. The use of fresh tomatoes, black beans, and pepper jack cheese adds layers of taste and texture. Plus, the step-by-step instructions make it easy to follow, guaranteeing a successful dish every time. Trust this recipe for a satisfying and flavorful experience.

Want to share your experience making this hearty Mexican Sweet Potato and Chicken Casserole or discuss variations and substitutions? Join the conversation in the Recipe Sharing forum!

FAQ:

Can I use a different type of cheese instead of pepper jack?

Absolutely! If you prefer a milder flavor, you can use cheddar or Monterey Jack. If you like a bit more spice, try using a spicy cheddar blend.

Do I have to spiralize the sweet potatoes?

Not necessarily. If you don't have a spiralizer, you can thinly slice the sweet potatoes or even dice them into small cubes. Just make sure they're cut evenly so they cook properly.

Can I use canned tomatoes instead of fresh ones?

Yes, you can use canned tomatoes if you prefer. Just make sure to drain them well before blending. It might slightly alter the flavor, but it will still be delicious.

How can I make this dish vegetarian?

You can easily make this dish vegetarian by omitting the chicken and adding more beans or a meat substitute like tofu or tempeh. You could also add more veggies like bell peppers or zucchini.

Can I prepare this casserole ahead of time?

Definitely! You can assemble the casserole a day in advance and keep it covered in the fridge. When you're ready to bake it, just add a few extra minutes to the baking time since it will be cold from the fridge.