Mexican Sweet Potato and Chicken Casserole

Mexican Sweet Potato and Chicken Casserole - So delicious and naturally gluten free + primal. Click here to see the recipe on NotEnoughCinnamon.com #healthy #cleaneating

Let’s start with a bold statement: you need this Mexican Sweet Potato and chicken casserole in your life. And when I say life, I mean right now. I know the recipe box says it serves 6 people but the baking dish was empty just hours after it came out of the oven. And you know by now that it’s just the two of us, right? It could be that Solal eats like a horse (and I would be a foal) or this casserole was particularly good and we had a lot of it. Or maybe both. Snack + dinner? You got it! That being said, if you are perfectly normal people – and I’m sure you are- this casserole does make six servings. With a salad or some greens on the side, that is.

Mexican Sweet Potato and Chicken Casserole - So delicious and naturally gluten free + primal. Click here to see the recipe on NotEnoughCinnamon.com #healthy #cleaneating

Now, let’s be serious for a minute and talk toppings. You can be boring and just add a few cilantro leaves and scallions. But if you’re looking for the complete omg-this-mexican-sweet-potato-casserole-is-amazing-I-want-to-eat-it-for-the-rest-of-my-life experience, then you’ve got to go for the guacamole topping. It will take this dish from the ‘umm it’s good!’ stage to the ‘WOW IT’S SO DELICIOUS’ one. I know it’s not pictured in the photos but trust on this one, mmkay? And please, please, please, do your tummy a favor: don’t buy your guacamole, it’s so easy to make at home! The recipe? mashed avocado, chopped red onion, salt and bam you’re done!

Mexican Sweet Potato and Chicken Casserole - So delicious and naturally gluten free + primal. Click here to see the recipe on NotEnoughCinnamon.com #healthy #cleaneating

Mexican Sweet Potato and Chicken Casserole

51

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: Serves 6

Serving Size: 1/6th

Mexican Sweet Potato and Chicken Casserole

Cal: 106 - Protein: 11g - Fat: 1.6g - Carbs: 11.8g - Fiber: 2g - Sugar: 3.56g
WW Old Points: 2 pts - Points+: 3 pts

Ingredients

  • 1 cup cooked chicken breast, shredded (from 1 breast)
  • 1 cup medium chunky salsa
  • 2 tbsp fresh cilantro, chopped
  • olive oil spray
  • 1 1/2 large sweet potatoes, peeled
  • 1/2 cup reduced fat tasty cheese, shredded
  • 1/4 tsp sweet paprika
  • toppings: chopped cilantro, scallion, guacamole, sour cream, cheese... (not included in nutritional info)

Directions

  1. Preheat oven to 400F/200C.
  2. In a medium bowl, combine shredded chicken, salsa and chopped cilantro. Set aside.
  3. Thinly slice sweet potatoes. I used a sharp knife but a mandolin would do a perfect job. Spray an 8 x 8 inch (20 x 20 cm) baking dish with a little olive oil spray.
  4. Layer sweet potato slices to cover the bottom of the pan. Add a layer of chicken (half of the mixture), a layer of sweet potatoes, another layer of chicken and a final layer of sweet potato. Top with cheese and sprinkle with sweet paprika. (So it's potato-chicken-potato-chicken + cheese-paprika).
  5. Bake for 30 minutes. At this point, remove from the oven and drain liquid (make sure the gratin doesn't fall into the sink!). Bake for another 30 minutes or until cheese is golden brown and sweet potatoes at the top are crispy. Let the gratin rest for about 10 minutes before cutting.
  6. Serve and top with additional cilantro, scallion and the best: guacamole!

Notes

Leave out cheese to make this dish paleo-friendly and make sure the salsa you use is sugar free.

https://notenoughcinnamon.com/2014/03/10/mexican-sweet-potato-chicken-casserole/

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Casserole Chicken Clean Eating Gluten free Main Dishes Meat Paleo Paleo/Primal Primal Recipes Under 300 cal
15 Comments
  1. That looks so good must give it a try. Do you add a dash of lemon juice to your guac when you make it to keep it from going brown…..or do you just eat it really fast? hehe

    1. I always make my guac at the last minute and it is *always* gone in a few minutes so I usually don’t need to add any lemon juice. Let me know how it turns out for you if you try this recipe 🙂

  2. Just finished a helping of Mexican Sweet Potato Gratin. It was easy to make, and a great comfort food. I was skeptical that those ingredients would blend, but your comments sold me on trying it. I live in a land where Mexican food is a staple (Austin, Texas).. This is a great take on that theme, and I can’t wait to share it. I can see why it doesn’t serve six! Just wish I had had some sour cream. I would add (high quality ) salt to the layers, too, which I am sure my Culinary Institute of America graduated daughter would agree with. Thanks. I enjoy your fun blog.

    1. Hi Janet! Thanks for your comment. I’m really glad you enjoyed this gratin! You could definitely add salt to the layers. It was salted enough for my taste but feel free to add some more! Having a Culinary Institute of America graduated daughter must be awesome, I’m sure she spoils you with delicious recipes!

  3. This recipe sounds great, but I would probably make it 4 servings instead of 6, for both calorie and protein levels. Wish I could try it with guacamole, but my husband does NOT like avocado anything. But I will take your word for how good it is with guacamole, because I know you have excellent taste. 🙂

  4. OMGeee…this was amazing! My only complaint is that there wasn’t enough 😉 I will totally triple the recipe next time–it didn’t dawn on me that the sweet potatoes would shrink that much til too late. Thanks for an awesome recipe! And you were right, the homemade guac totally made it legit.

  5. I tried this using homemade salsa (low sodium, maximum flavor, no ketchupy taste), adding squirts of fresh lime juice and layers of black beans, then using quac, cilantro, skyr (fab. super nutritious sour cream substitute), and a bit more salsa for toppings–very delectable all round. Thanks for the great idea!

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