A healthy Low-Carb casserole made with spiralized sweet potatoes and shredded chicken breasts. Add corn or diced veggies to make this dish even more healthier and colorful.
Course Main
Cuisine Mexican
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Servings 6
Calories 383kcal
Author Layla
Ingredients
2cupscooked shredded chicken
1 15ozcan black beans
2-3medium sweet potatoes
2tablespoonsolive oil
1medium onioncut into large chunks
3clovesgarlicpeeled
2-3small tomatoescut into large chunks
1jalapenocut in 4th (Serrano or chipotle peppers can be used for extra spice)
1cupshredded low-fat mozzarella cheesecheddar or pepperjack can also be used
Instructions
Preheat oven to 400°F.
Spiralize sweet potatoes with the smallest noodle blade using your spiralizer ( this can also be done with a cheese grater); place sweet potatoes in a 9x13 casserole dish. This would also be a good time to prepare shredded chicken breast to cook if you don't already have cooked chicken on hand.
Cook Spicy Salsa: Heat a medium heavy-duty pan to high heat. Add oil, onions and whole garlic. Cook for 2-3 minutes or until the onions are charred. Add tomatoes, jalapeno, and spices. Cook for another 2-3 minutes or until the tomatoes are soft. Transfer mixture to a blender (do not use food processor like I did) or use an immersion blender. Blend the mixture until it's chunky.
Assemble: In a large bowl combine the salsa, shredded chicken, and black beans. Mix until fully combined. Pour mixture on the spiralized sweet potatoes and top with shredded cheese.
Bake: bake for 35-40 minutes or until the cheese if fully melted and the sweet potato is soft to the touch. Serve Warm. Enjoy!