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!
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.
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.
- 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!
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.
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!
Kitchen Tools used for this recipe:
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.
Mexican Chicken and Sweet Potato Casserole
- 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
- Start by peeling and chopping three large sweet potatoes. Cover with water, add salt, and boil until soft. Remove from heat and strain. Than mash and place in 9×11 casserole dish.
- For the chicken, use either rotisserie chicken or make your own. To bake: 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.
For the sauce:
- In a food processor or blender, combine the diced tomatoes, the chipotle peppers, the ground cumin, and the onion powder.
- In a small saute pan, cook onion in olive oil for a few minutes, or until soft. Add the minced garlic, and stir for 30 seconds, or until fragrant. Add to the blender.
- Blend all ingredients.
To assemble the casserole:
- In a large bowl, combine the shredded chicken, the black beans, Mexicorn, and the sauce. Stir well to combine. Pour over the sweet potatoes.
- Add 8 ounces of spicy Mexican cheese or pepper jack cheese to the top of the casserole. I also reserved some black beans and corn, and sprinkled them on the top for decoration.
- Bake on 350 for 30-40 minutes, or until warm throughout.
- Serve with sauteed onions and peppers, some sliced avocado, and some chopped cilantro.