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. This is a family favorite and makes great left-overs!
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 (except maybe this and this), he does request sweet potatoes A LOT. Especially since his health kick a few years ago, when he lost 40 pounds and gained a six-pack. For realz.
And I’m the first to say we need to bump up the healthy foods, and save all of this and this for special occasions. Or maybe just have less special occasions. JK. I’m all for celebrating because we only get one earthly life. Let’s say it together…
Now that I’ve covered the bottom of this casserole, let’s talk about the top.
It’s called Tex-Mex, consisting of:
- shredded chicken – you can bake your own or buy rotisserie chicken
- black beans
- a spicy sauce – you can use as many chipotle peppers as you like, according to your spice tolerance
- Mexican cheese
This casserole has a few more steps than some of my recipes, which is why buying the rotisserie chicken is a smart time-saver. Another tip is to boil the sweet potatoes and shred the chicken in advance. The sauce is best done the day you bake it, and again, use as many chipotle peppers as you like.
Make this Tex-Mex dish next: Shredded Beef Chipotle Enchiladas
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- 4 cups shredded chicken - can make it or use rotisserie chicken
- 3 large sweet potatoes
- 2 Tablespoons olive oil
- 1 large onion
- 3 cloves garlic
- 1 7 oz. can chipotle peppers in adobe sauce - I used 2/3 of the can. Adjust to your liking.
- 2 cans diced tomatoes
- 2 15 oz. cans black beans - drained and rinsed
- 1 15 oz. can Mexicorn - drained
- 1 Tablespoon ground cumin
- salt & pepper to taste
- 8 oz. Mexican cheese - or use pepper jack
- Start by peeling and chopping three large sweet potatoes. Cover with water and boil until soft. Remove from heat and drain. Than mash and place in 9x11 casserole dish.
For the chicken, use either rotisserie chicken or make your own. I baked mine: butterfly the chicken, drizzle olive oil and season with salt and pepper. Bake at 300 degrees for 25-30 minutes, or until cooked through. Shred when slightly cooled and set aside.
Sauté onion and garlic cloves in olive oil and cumin until soft. Add to the blender.
Open a can of chipotle peppers in adobe sauce. I used about 2/3 of the can but adjust accordingly to how spicy you like your food. Add the chipotle peppers and the canned tomatoes to blender.
Blend onion, garlic, tomatoes, and chipotle peppers until it becomes a sauce.
Add the sauce to a bowl with the drained and rinsed black beans and the Mexicorn. Add shredded chicken and mix.
- Layer the chicken mixture over the sweet potatoes.
Add 8 ounces of spicy Mexican cheese or pepper jack cheese. I also reserved some black beans and sprinkled them on the top for decoration.
Bake on 350 for 30-40 minutes.