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!
kosher salt & freshly ground black pepper- to taste
4cupsshredded chicken- rotisserie chicken (or roast your own chicken)
215 oz.cans black beans- rinsed & strained
115 oz.can Mexicorn- strained
8oz.Mexican cheese- or use pepper jack
17 oz.can chipotle peppers in adobe sauce- I used 2/3 of the can. Adjust to your liking.
2cansfire-roasted diced tomatoes- do not strain
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 9x11 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.