This recipe has been a favorite one of ours for years. I’m not sure how it happened; I pretty much had some sweet potatoes (always!) and a whole chicken that I had just cooked. My husband is a HUGE enchilada (or anything Mexican, for that matter) fan, so I just sorta threw together a few ingredients. The end result is a healthy chicken sweet potato casserole that includes black beans, all enveloped in warmed corn tortillas and topped off with a slightly spicy salsa verde. Mmmmmm! I get requests for it all the time, and I also make it for families when I bring over a meal since it’s a filling, all-in-one dish.
Healthy Chicken Sweet Potato Casserole Recipe
This recipe has taken on various iterations over the years. The first time I made it, I left out the chicken and cheese and added in some hemp protein powder. I was newly vegetarian and was looking for some solid vegetarian meals, and let me tell you, it was goood. By adding in the chicken and cheese, it’s really a one dish meal that is nourishing and comforting all at the same time!
Depending on how my week is going, I’ll either cook a whole chicken and use that, or I’ll pick up a rotisserie chicken at the store. Whole Foods Market carries “naked” organic rotisserie chickens that I often purchase and use when in a pinch. Simply remove the skin and shred for using. Or cook up your whole bird and use that just as easily.
Adding in black beans or pinto beans gives this dish an added dimension and a pop of fiber, which is a welcomed attribute in my book.
A healthy version of a casserole that combines chicken, sweet potatos, black beans and cheese, all enveloped in warm corn tortillas and topped with salsa verde.
Preheat oven to 400 degrees F. When heated, roast sweet potatoes for 40-45 minutes or until cooked through. Let cool and peel.
In a large bowl, mash cooked sweet potatoes and add chicken, cheese, black beans, salt, chili powder and cumin. Mix to combine. Spray a 9 x 13 baking dish with avocado/coconut oil and set aside. Set oven to 350 degrees F.
Wrap half of your tortillas in a tea towel (a damp paper towel will also work) and microwave them for 10-20 seconds total until warm. This will help them not break.
Working with one tortilla at a time, add approximately 1/3 cup of the mixture onto each tortilla. Then roll/wrap both sides over the filling and place it in your baking dish. Repeat for all of the warm tortillas; then heat the remaining tortillas and repeat the process. Top with salsa and sprinkle a little additional cheese on top
Cover prepared dish with foil and bake for 20 minutes. Remove foil and bake uncovered for another 5-10 minutes. Let cool and enjoy!
Before half of our family went gluten free, we used whole wheat tortillas which also work wonderfully. You can also make these and either freeze the filling and fill at a later date (after defrosting), or fully make them and wrap individual “burritos” for a grab-and-go that’s perfect for lunches and such.
To make this vegetarian:
Leave out the chicken
Make it vegan:
Don’t add the chicken or cheese, but add in some hemp protein powder to the sweet potato mix for some added protein and nutrition. You won’t taste it with all of the other spices!
A dairy-free version:
Replace the cheese with dairy-free cheese or omit it all together.
This Healthy Chicken Sweet Potato Casserole is a wonderful meal to make for others either after they’ve had a baby, a surgery, or in any other instance when you want to deliver a meal. It’s hearty, filling and full of warm and tasty fillings!
It’s a feel-good meal that you can feel good about eating. What meals do you generally bring to others when you bring a dish? I’d love to hear suggestions in the comments below!
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