Name: Mexican Chicken and Sweet Potato Casserole
Prep time: 60 min
Cook time: 40 min
Total time: 90 min
Ingredients: 3 large sweet potatoes (- or 3 plus pounds); kosher salt & freshly ground black pepper (- to taste); 4 cups shredded chicken (- rotisserie chicken (or roast your own chicken)); 2 15 oz. cans black beans (- rinsed & strained); 1 15 oz. can Mexicorn (- strained); 8 oz. Mexican cheese (- or use pepper jack); 1 Tablespoon olive oil; 1 medium onion (- chopped); 3 cloves garlic (- minced); 1 7 oz. can chipotle peppers in adobe sauce (- I used 2/3 of the can. Adjust to your liking.); 2 cans fire-roasted diced tomatoes (- do not strain); 1 Tablespoon ground cumin; 2 teaspoons onion powder; salt & pepper to taste; sauteed peppers and onions (- to serve); sliced avocado (- to serve)

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Mexican Chicken and Sweet Potato Casserole is a healthy Tex-Mex dish, combining sweet potatoes with shredded chicken, black beans, and Mexicorn – plus a spicy chipotle sauce and Mexican cheese. High in protein, low in calories, and it makes great left-overs!

Overhead shot of a white casserole dish filled with Mexican Chicken and Sweet Potato Casserole.

Sweet potatoes are a popular food around here. They are most definitely one of my hubby’s favorite foods. And why not? They are a major super food. So while he rarely requests anything special for dinner, he does request sweet potatoes A LOT.

THIS casserole? It’s so many things:

Full of healthy ingredients.
Slightly spicy, but not too much. (I swear.)
Tex-Mex flavorful, which is our fav.
High in protein, low in calories – perfect combo.
Unbelievable tasty.

Side shot of a chicken and sweet potato casserole, in a large white dish, on a wooden board.

Ingredients needed for Mexican Chicken and Sweet Potato Casserole:

For the casserole:

Sweet Potatoes – Either 3 large sweet potatoes, or just over three pounds are needed. I boiled mine in some nicely salted water, but you could bake and then mash as well.
S&P – Kosher salt and freshly ground black pepper, as always.
Chicken – To save time, I used rotisserie chicken. You could also bake some chicken in the oven, and then shred.
Black Beans – Make sure you rinse well, and then strain well.
Mexicorn – One can, or use frozen corn.
Cheese – Just 8 ounces of Mexican cheese for the top of the casserole. Add more for cheese lovers!

For the sauce:

Olive oil
Veggies – I used one medium onion, and about 3-4 cloves of garlic.
Chipotle peppers – Use as much as you like, according to your taste buds. I used about 2/3 of a 7 oz. can, and it’s very moderately spicy. Not too much at all.
Spices – Cumin, onion powder, and s&p.

To serve:

Veggies – If desired, sauté some onions, colored bell peppers, and some jalapeño peppers (for some kick).
Avocado – I highly recommend serving this casserole with some avocado slices, or my BEST Chunky Guacamole!

Collage of 1) chopped sweet potatoes, and 2) mashed sweet potatoes.

Collage of 1) a rotisserie chicken, and 2) shredded rotisserie chicken.

How to make Mexican Chicken and Sweet Potato Casserole:

Boil the potatoes. In a medium sauce pan, add sweet potatoes and cover with water and salt – over medium high heat. Cook until potatoes are fork tender. Strain potatoes, and mash with a potato masher. Spread potatoes evenly in a 9×11 casserole dish.
Shred the chicken. When rotisserie chicken is cool, shred into bite sized pieces. You can also bake some chicken, seasoned well with olive oil, salt, and pepper – and then shred.
Make sauce. In a food processor, add diced tomatoes, chipotle peppers, cumin, and onion powder. Sauté chopped onion in a small pan with olive oil until soft. Add garlic and stir for 30 seconds. Add the onion and garlic to the food processor, and pulse until well combined.
Combine. In a large bowl, combine the shredded chicken, the rinsed and strained black beans, the strained Mexicorn, and the sauce. Mix well, and spoon evenly over the sweet potato mash.
Add cheese. Sprinkle the Mexican cheese over the top of the casserole, and then if desired, add some reserved black beans and corn.
Bake. Bake in a 350 preheated oven for approximately 30-40 minutes, or until heated through. If casserole is made in advance, and stored in the refrigerator, bake for longer, but cover it for about half the baking time.
Serve. Serve casserole with some sautéed onions and peppers, some avocado slices, and some chopped cilantro.

Overhead view of a food processor with sauce ingredients, on a wooden board.

Collage of sweet potato mash with the sauce and chicken mixture.

Side shot of a large white casserole filled with chicken and sweet potatoes.

To serve this Mexican Casserole:

Pair it with some sautéed onions, bell peppers, and jalapeño peppers (as pictured below).
Slice up some avocados, or make The BEST Guacamole!
Top it with some simple Pico de Gallo.
Pair with your favorite margarita – like my Classic Skinny Margarita, Blackberry Peach Frozen Margaritas, or Orange Jalapeño Margs!

Overhead view of sautéed onions and peppers.

Close up of single serving bowl of Mexican Chicken and Sweet Potato Casserole, with peppers and avocado slices.

Kitchen Tools used for this recipe:

Global 7-inch Knife – fav kitchen knife.
Peeler – used to peel the potatoes.

Make this Tex-Mex dish next: Shredded Beef Chipotle Enchiladas

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue