Mexican Sweet Potato and Chicken Casserole Recipe

Mexican Sweet Potato and Chicken Casserole Recipe

Photos of Mexican Sweet Potato and Chicken Casserole Recipe

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



  • 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
  • tspkosher salt
  • tspblack pepper
  • 1cupcorn,frozen
  • 15ozblack beans,(1 can), rinsed and drained
  • 5ozpepper jack cheese,shredded
  • scallions,chopped, optional, for topping


  1. Preheat oven to 400 degrees F.

  2. Spiralize the sweet potatoes with the smallest noodle blade and place them in a 9×13-inch oval casserole dish.

  3. 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.

  4. 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.

  5. Remove peppers and let cool, cut the stem and remove the seeds and the inside of peppers. Transfer to a blender.

  6. Add 4 tomatoes to the same boiling water and cook for 10 minutes.

  7. Remove with a slotted spoon, peel the skin and transfer to the blender. Blend until smooth.

  8. Meanwhile, in a medium skillet, heat the oil over medium-high heat and add the garlic and onion. Saute until browned.

  9. Transfer to the blender with the sauce along with cumin, salt, and pepper and blend well.

  10. 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.

  11. Top with cheese, cover with aluminum foil and bake for 1 hour, or until the sweet potatoes are tender.

  12. Top with scallions and serve.


  • 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
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!

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