Spiralized Mexican Sweet Potato and Chicken Casserole

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If you’re looking for new recipes to make using your spiralizer, this one’s for you! This Mexican inspired casserole is made with spiralized sweet potatoes, shredded chicken, black beans and corn in a delicious guajillo pepper sauce topped with melted Pepper Jack cheese – SO good, and the portions are very generous!

This Mexican inspired casserole is made with spiralized sweet potatoes, shredded chicken, black beans and corn in a delicious guajillo pepper sauce topped with melted Pepper Jack cheese – SO good, and the portions are very generous!

Spiralized Mexican Sweet Potato and Chicken Casserole

I’ve been experimenting with my Paderno Spiralizer, last week I spiralized broccoli stems with turned out awesome in this Spiralized Beef and Broccoli dish. This week I decided to spiralize a sweet potato. Normally I simply roast them, but my friend and I brainstormed thinking about what else to do with it and came up with this dish.

The sauce is AMAZING, a recipe she got from her Mexican friend made from dried guajillo peppers which are very mild in heat. If you want this spicy, you could add some chipotle en adobo to the sauce as well. If you cant find dried guajillo chili peppers, I suggest using 2 to 3 tbsp chipotle chilis in adobo sauce in it’s place although it will be spicier.

This Mexican inspired casserole is made with spiralized sweet potatoes, shredded chicken, black beans and corn in a delicious guajillo pepper sauce topped with melted Pepper Jack cheese – SO good with generous portions.

The quickest way to make this is using leftover chicken. I usually have shredded chicken on hand that I make in the slow cooker, you can see that recipe here or boil it 10 minutes on the stove as mentioned in the recipe below.

How to Make Easy Shredded Chicken in Your Slow Cooker

  1. Grab a few skinless breasts, and throw them in your crock pot. 24 oz (about 3) boneless, skinless chicken breasts, trimmed of all fat.
  2. Add enough water or reduced sodium chicken broth so it covers the chicken. You can season your water with salt if you wish. For more flavor you can add a quartered onion, 1 celery rib, and/ or a sprig of fresh parsley.
  3. Set it for 4 hours on HIGH.
  4.  Remove the chicken and shred with 2 forks. Use the shredded chicken in any recipe that calls for it or refrigerate for up to 3 days. Discard the rest. Makes about 18 oz cooked chicken.
This Mexican inspired casserole is made with spiralized sweet potatoes, shredded chicken, black beans and corn in a delicious guajillo pepper sauce topped with melted Pepper Jack cheese – SO good, and the portions are very generous!
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4.64 from 22 votes
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Spiralized Mexican Sweet Potato and Chicken Casserole

335 Cals 26 Protein 32 Carbs 12 Fats
Total Time: 1 hr 45 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: Mexican
This Mexican inspired casserole is made with spiralized sweet potatoes, shredded chicken, black beans and corn in a delicious guajillo pepper sauce topped with melted Pepper Jack cheese – SO good, and the portions are very generous!


  • 1 lb boneless skinless chicken breast, or 12 oz  shredded cooked chicken
  • 2 sweet potatoes 12 oz total, spiralized and cut into 6-inch lengths
  • 4 medium vine tomatoes
  • 4 dried guajillo chili peppers
  • 1 teaspoon olive oil
  • 1 onion, quartered
  • 4 garlic cloves
  • 1/2 tsp cumin  powder
  • 1 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1 cup frozen corn
  • 1 15 oz can black beans, rinsed and drained
  • 5 oz pepper jack cheese, shredded chopped scallions for topping  (optional)


  • Preheat oven to 400°F.
  • Spiralize the sweet potatoes with the smallest noodle blade and place them in a 9 x 13 oval casserole dish.
  • If you're cooking the chicken, bring 2 cups of water to a boil in a medium pot and add chicken breast, cook 10 minutes. Remove from water, set aside to cool and shred the chicken. Place in a large bowl.
  • Bring a large pot of water to boil and add guajillo peppers, cover and simmer on medium until the peppers are soft, 10 to 20 minutes depending on the pepper.
  • Remove peppers and let cool, cut the stem and and remove the seeds and the inside of peppers.  Transfer to a blender.
  • Add 4 tomatoes to the same boiling water and cook 10 minutes.
  • Remove with a slotted spoon, peel the skin and transfer to the blender. Blend until smooth.
  • Meanwhile, in a medium skillet, heat the oil over medium-high heat and add the garlic and onion, saute until browned. Transfer to the blender with the sauce along with cumin, salt, and pepper and blend well.
  • Pour the mixture into the large bowl with the shredded chicken, black beans and corn. Mix to combine, then pour over the spiralized sweet potatoes, making sure the sauce mixes well and gets in between the spirals.
  • Top with cheese, cover with aluminum foil and bake 1 hour, or until the sweet potatoes are tender.
  • Top with scallions and serve.


Serving: 11/2 cups, Calories: 335kcal, Carbohydrates: 32g, Protein: 26g, Fat: 12g, Cholesterol: 84mg, Sodium: 447mg, Fiber: 6g, Sugar: 1g
WW Points Plus: 8
Keywords: easy sweet potato recipe, healthy sweet potato recipe, sweet potato and chicken, sweet potato casserole, sweet potato recipes

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  1. I made this for the first time. I didn’t have dried chilis, so I used chipotle in adobo (I like spicy food anyway). I also didn’t have corn, so I skipped that. Still a big hit with me and my husband, who used to claim he didn’t like sweet potatoes!

  2. Would this freeze well to be eaten later? Trying to find good healthy recipes to make and freeze before baby comes 🙂 

  3. OMG! This was SO good! I’m trying to sneak in more sweet potato into my diet (fiber, beta carotene…you know), but I’m not crazy about them. The base of this casserole is spiral sliced sweet potato, and even though I was very skeptical, I went full speed ahead and made it as written. (Note: also the first time I made sauce with dried red chile…SO easy with Gina’s instruction) I absolutely LOVED this meal and am very much looking forward to having this for lunch tomorrow. I’ve not made a bad dish yet from any of Gina’s recipes. My husband has loved them all as well. Thank you, Gina♥️

  4. Made this dish tonight. My county on restriction. So I made a few adjustments.  Used Compari tomatoes,  shoshinto peppers , and queso cheese. Also hard TJ’s sliced sweet potatoes ribbons. I also did not put in blender, so I added  8 oz of tomato sauce. Everything else the same. Put the ribbons in bottom of casserole pan. Put the other ingredients together in sauce pan. , and poured on top . Did not pre- cook anything but onion and garlic. Made sure sweet potato ribbon Nd were throughly covered , layered on sliced queso, covered with foil and put in oven for 1 hr. Serious yum!
    Would strongly suggest you either prep everything the day before, or don’t do it on a day you do housework, and laundry !

  5. I was a little nervous about this one because my husband is not a sweet potato fan. He loved it.

    Going to follow the guidance of another poster and use the leftovers for breakfast with eggs over it. Yummae!

    Saving to make again for the fam.

    Added bonus: bought a spiralizer; can’t wait to try it out on other recipes.

  6. This recipe looks delicious. Is it possible to convert this recipe to the crock pot or skillet? I have your Insta pot, crockpot, and stovetop conversions. We travel to Mexico for 3-4 months per year and I do not have access to an oven. I use many, many of your recipes while in Mexico.

    Thank you in advance.


  7. I used chipotle peppers in adobo instead of dried guajillo, and it turned out amazingly.

  8. I plan on making this tomorrow night, but I will be using fresh Anaheim peppers instead of the Guajillo peppers. What should I do differently? Should I still boil them before putting them in blender? I also plan to use crushed or diced tomatoes instead of fresh. Thanks!

  9. I would not recommend this dish for dinner. Maybe I did something wrong, but it was way too mushy and not hearty enough to be satisfactory for dinner. On that note, It was absolutely DELICIOUS the next morning for breakfast. I heated it up in the skillet then topped it with two fried eggs. I would definitely make this again and serve at a brunch, but definitely not for dinner.

  10. Family loved it!  Healthy and happy, cheap and cheerful. Will make again😋

  11. Can we substitute butternut squash for the sweet potato?

  12. Got a new casserole baking dish so I looked for a new recipe that I hadn’t tried before. This was absolutely delicious!! Thanks, Gina!

  13. This one has been on my want to make list for awhile and I am glad I did. I had some left over chicken and used it here. This was wonderful. My husband said better then eating out any day and please make again. We
    loved it. Thank You.

  14. Made this tonight for dinner and even my sick-with-a cold hubs loved it. I couldn’t find the dry chili peppers at the store so used chipotle chilis in adobo sauce but only 1 tablespoon since the hubs doesn’t like spicy hot food. I would have used 2 T if just for me.
    One problem: the cheese stuck to the foil so I lost most of it. I added more cheese and put it back in the oven uncovered for 5 mins to brown cheese. Any ideas on how to prevent the cheese sticking to foil problem?
    Thanks, Gina, for another delicious recipe. And the best news: there are leftovers!!

  15. This was so delicious and easy to make and I finally used the spirallizer on my food processor. Loved it! Tasted even better the next day for lunch.

  16. Very tasty! I substituted a 7 oz jar of roasted red peppers (without the liquid) since I did not have guajillo chili peppers and I put a very small amount of jalapeno in the blender. The sweet potato taste is uniquely tasty. Mine looked beautiful but there was a lot of watery liquid left in the pan when you scoop out a serving. I suspect it was the fault of my tomatoes . That part wasn’t pretty but it doesn’t take away from the fantastic flavor.

  17. Made this recipe on Tuesday. I am not typically a fan of the sweet potato, but I thought I would give this a try.. This dish WOWED me! It was the perfect combination of savory and sweet!

    This site has been a fantastic resource for me in my quest to reduce my calorie intake and choose healthier options with amazing flavors!! What a Win! Thank you.

  18. Made this for dinner last night. Absolutely delicious!!  I will definitely make this again

    • No spiralizer so I shredded the sweet potato and it worked just fine. Everyone even my sweet potato disliking daughter enjoyed it.

  19. If you get the chipotle peppers in adobo sauce do you still have to boil them?

  20. Didn’t like this flavor and it is every food group my family likes. ?

  21. I followed the recipe exactly, except kept the seeds from the chile peppers when blended and thought if lacked flavor, which is surprising since it had so many different ingredients. I added some more salt and smoked salsa and it tasted significantly better. I am usually a huge ST supporter but I’m not sure if I’ll make this again.

  22. Make this one often! Use canned tomatoes generally (until the garden produces) and I sub the sweet potato noodles for butternut squash noodles. Very Weight Watcher friendly. Freezes good. It’s even better warmed up as leftovers!

  23. We forgot to buy tomatoes so we subbed 12oz of crushed tomatoes instead.


    We had already loved this, but the substitution of crushed tomatoes changed the text of the dish into wonderful comfort food. That’s a permanent change for us.

  24. Hi,
    Has anybody tried this with another kind of meat? I’m guessing it would taste good with turkey breast… do you think it would taste good with ground turkey?

    • update: I went ahead and made it ground tukrey- seasoned the meat with some cumin, paprika and whatever else I had on hand..t turned out great! Will definitely make it again!

  25. I used chipotle peppers in Adobo sauce and was a bit heavy handed, sauce was very flavorful but just a bit too hot. Did a quick glance around my kitchen for an answer to tame it down a bit and ended up making a sorta mole with some unsweetened cocoa powder, Mexican instant espresso and just a bit of sugar. Turned out Amazing! This definatley will be included in our go-to-list, with either version of the sauce.

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  27. It was a hit at the pot luck I took it to.  Am making it a second time with a few tweaks–My taste buds like a little more zing so I added a jalapeño pepper, increased the cumin and pepper and added some smoked paprika. I used cascabel chilies and they worked fine; I left in the seeds for the extra heat. Yum, yum, YUM.  

  28. Has anyone tried to this for the slow cooker?

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  30. This dish, prepared just like the recipe was awesome!  They mention generous portions, you could cut the portion n in half and be satisfied!  This dish is packed with protein and absolutely delicious.  A note to my weeknight warriors, I did not notice the cook time…and it took me every minute of the hour plus…  I’d been in the kitchen for a bit at this point when my son asked, “When’s dinner?”  I laughed heartily and replied 8:45!!  However, it was worth it!  So many uses for these left-overs.   A fabulous taco salad served over shredded lettuce.  Quesadilla filling…burrito…BTW…this was my first experience with spiraling anything!!   True blue pasta fan here!  But I’m sold!  Can’t wait to have a spiraled veg w/marinara, or pesto, or …????????

  31. Hello,
    Here in Holland we don’t have pepper jack cheese. What kind of cheese is that?
    Also the peppers are not availeble here. What kind of peppers can I use instead?

    • It’s a mild white cheese that melts easy with a little spice. I am not sure what a good pepper swap would be, it’s pretty mild in heat.

  32. This was so good!!! I had trouble spiralizing the sweet potato, so I grated them with my food processor. Will definitely make again. Thanks

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  34. This is a delicious recipe.  The flavor was amazing and it was rich and filling, even with being mostly veggie based! I will definitely make it again! My whole family enjoyed it.

    • Forgot to add..I didn’t have corn but had a can of hominy so I added that instead and it worked well with the other flavors.

    • This is one of my go-to recipes! To save time, I use the following products from Trader Joe’s:

      -the sweet potato ribbons or butternut squash zig-zags
      -12 oz canned shredded chicken (drained)
      -enchilada sauce
      -frozen fire roasted corn
      -add a small can of green chiles as extra

      It still tastes delicious and is always a hit with guests!  

  35. I’m confused did the peel go in the blender or the tomato

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  37. My daughter doesn’t like to eat meat and she is extremely picky. (She is 9) needless to say, I doubled the beans and corn. She had 5 helpings, wanted it for dinner the next night and then asked me to make it again!!! Id say it was a major win!!! Thanks for this great recipe. 

  38. Hello! This looks and sounds so delicious. What do you recommend doing in place of a spiralizer? I’m wanting to make this next week, but I don’t have one!

  39. Hi, What can I use instead of the dried peppers? I could not find them.

  40. This looks wonderful! I’m a recently-diagnosed Celiac so it’s awesome to find what looks to be a great gluten free family meal.
    I have a quick (and undoubtedly silly) question, as I am a dried pepper newbie.
    Step 5 states: Remove peppers and let cool, cut the stem and and remove the seeds and the inside of peppers. Transfer to a blender.
    Transfer which part of the pepper to the blender- “the seeds and the inside” or the remaining part (skin?)?
    Thanks in advance for helping me cook with dried peppers for the first time! =)

  41. Gina, do you now know what the NEW points will be on this dish now that weight watchers has updated their program?? Thank you!!!

  42. This was my first SkinnyTaste dish and I’m hooked! This was AWESOME, even though I was super skeptical the entire time, and scared to death that it was going to be too hot. It wasn’t and I am trying to resist the urge to gorge myself on its deliciousness. So, so good!!!!! I’m a believer!

  43. First time to make this dish  used very little  cheese was delicious ! 

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  45. Is this a spicy dish. My kids are big wimps when it comes to spicy foods.

  46. I could not get my spiralizer to work with the sweet potatoes.  Any suggestions?  I ended up chopping in small cubes, but think it would be better if they were spiralized.

  47. I make Gina’s recipes regularly and adore them but have never commented – this is so good that it deserves a comment. I saved some time by using already made seasoned shredded chicken as well as HEB (Texas) pre-spiralized sweet potatoes. I felt so accomplished making the homemade sauce. We are newlyweds so I am trying to amp up my cooking skills and your recipes are making me look really good! My husband couldn’t stop eating this. Definitely A++

    Thanks Gina!

  48. Made this for my husband and I and we loved it!!

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  50. I haven’t cooked with spiralized veggies yet…I’m excited to try! Question is — Can I put this together tonight, but not bake it until tomorrow night??
    Will that make the noodles go wonky (for lack of a better word! haha)

  51. I made this with butternut squash and it was yummy…and only 6 points.  

  52. I made this tonight, with a few moderations and it was delicious! I don’t have a spiralizer so I just sliced the sweet potatoes. I put the sweet potatoes in the oven first since they usually take a long time to cook. After the chicken was done boiling and shredded, I mixed everything together and added it to the sweet potatoes. Total time in the oven ended up being about 45 minutes. I also left out the gaujillo chiles since we don’t carry them in the grocery store. Thanks for the great recipe! The whole family loved it!

  53. This tasted really good. The gaujillo chiles were easy to find in the international aisle at Publix supermarket. I used canned San Maximo tomatoes which was easy- no peeling. The spiralizer is not a deal breaker…mine stopped working while I was preparing this and I just chopped up the rest…after it cooks you really can’t tell it was .spiralized. 

  54. Thank you so much for sharing this recipe! I have had it pinned for a while and finally made it tonight! My husband couldn’t stop saying how good it was – even got two fist bumps! 🙂 Loved it!!

  55. Hi Gina, 
    Have your cookbooks. Love your recipes. Can you use butternut squash instead is the sweet potato fir less smart points?  

  56. I’m excited to try this tonight! There weren’t any dried guajillo peppers at our grocery store, but I did buy Pasilla peppers instead (google told me they are similar in flavor to guajillo). The problem is that I, without thinking, bought fresh peppers instead of dried peppers. How big of a problem is that???
    Either way, really looking forward to make this dish!

  57. I made this last night and OH MY GOODNESS was it delicious. I followed the recipe exactly as written minus the guajillo peppers. Instead I used 4 TB of chipotle in adobo (we like spice in our house!). We served with a bit of greek yogurt to manage the heat, avocado, and cilantro. YUM!

    This will definitely be a repeat at our house!

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  61. Made this tonight and the family loved it! I could not find Guajillo chili peppers, but my local grocery store had Herdez Guajillo Chile Sauce in the ethnic aisle. It’s made with the Guajillo chillies, tomatoes, onions, and garlic, so I saved lots of time by not having to prepare the sauce. Other than that I followed the recipe exactly and I would definitely make it again!

  62. Made this today and my sauce looked nothing like that! As soon as I blended it I could see it was a much paler colour than yours, it looked very thin and watery. Yours looks almost concentrated. Add to that the onion and I ended up with a very thin, pale orange sauce that left a huge amount of water in the bottom of my dish after i served out the portions. The taste was ok, a bit bland as I imagined based on the diluted sauce. I think to make this again I would definitely buy a jar of tomato puree/passata from the store and use that over the fresh tomatoes!

    • Jessica, where do you live & what kind of tomatoes did you use?  I’m guessing that January tomatoes – especially plain ol’ industrial ones that are bred for shipping & shelf life and not for taste – might be why yours was so bland & watery…? I’m in Minnesota, so I use canned tomatoes coming into winter here & sadly for a long while now since almost all the ones in the groceries now will be boring & flavorless for months here!

  63. This was soooo good – left out corn and doubled black beans (healthier) doubled chicken, instead
    of fresh tomatoes added large can of san marzano tomatoes (not drained) and a couple of tablespoons of adobo sauce. We could not stop eating it!

  64. If you’re looking at the comment trying to decide if you should make this or not, the answer is YES! YES!  Stop reading and go make this now!  It’s so good and a very generous portion!!!  Thanks Gina!!!

  65. I don’t really understand how this is a “skinny”taste meal. breaking it into 6 servings makes a portion about 1/6 of a chicken breast and 1/3 of a sweet potato which really isn’t a meal. Realistically a person is likely to eat it in two servings making it about 1000 calories a serving because its mostly starch with added cheese.

    • If you read the recipe correctly, you’d know that a serving of this equates to 1/6 of a POUND of chicken and 1/6 of TWO sweet potatoes, plus corn, beans, sauce, and cheese. So, that means every serving is over 2.5oz worth of chicken plus 1/3 of a sweet potato, in addition to the other ingredients. And, as others have said, quite a decent sized and filling portion.

  66. These recipes look wonderful.  Can’t wait to try.  I’m new to this site, love to cook, but not able to post surgery…

    Are any of your recipes senior specific?

  67. Hi Gina, 

    I LOVE your blog! Thanks for all the delicious recipes. I came across this recipe tonight and was wondering if there is a way to make this without a spiralizer? Do you think it would turn out okay if I shredded the sweet potatoes using my Ninja, or just diced the sweet potatoes?

    Thank you!

  68. I’m a fairly picky eater. I only eat chicken & Turkey and I don’t like spicy food at all. I made this dish, minus the peppers, and it was delicious. It had a lot of flavor but wasn’t overpowering. Thank you for doing what you do so that we can all eat ealthier.

  69. Could I refrigerate for a day or two before baking?

  70. Do you think partial portions of this could be frozen? There are only two of us, which is why I don’t usually make casseroles (so we don’t end up eating the same dinner for an entire week). If I could freeze half for later, that would be great.

  71. Wow! I was skeptical about trying this recipe, but I went on good faith and I’m glad I did. I really enjoyed it.
    Thank you Gina.

  72. Just made this for my husband and I to have for a few nights of dinner. Was super excited to use my new spiralizer kitchenaid attachment. The sauce was super tasty! We had a bunch of guajillo peppers on hand from a Mexican grocery store. I was wondering if more than 12 ounces of sweet potatoes would work.
    This one will probably become a ‘go to’ recipe! Thank you!

  73. if you don’t have a spiralizer, could you grate the potatoes instead?

  74. Will a red premade enchilada sauce work? I couldn’t find the chili’s or anything close to it in our grocery store. 

  75. This has just gone in the oven ready for a couple of meals during the week! 
    I used my new spiral user attachment for the kitchen aid stand mixer…. made light work of the sweet potatoes!
    Also managed to find the dried peppers! 

  76. I made this tonight and it was a big hit!

  77. a time baked in the oven would be helpful.

  78. I love love love the recipe. But is is going to be very hard for me to find guajillo chili peppers where I live. Is there anything else I could use that is more mainstream and easy to find in a market? I live in Austria and never seen these sort of peppers or any other kind haha. Any advice on its replacement would be great. thank you!

  79. I made this for dinner tonight and it was AMAZING!!! Me and the hubby both loved it!

  80. What would you suggest to do if I would I wanted to food prep this and save in the freezer for another time?

  81. While making this tonight, I decided I wouldn’t be making it again because it was so hard to spiralize  the sweet potatoes. But, it was sooo delicious, I will be making it again!!  Next time I  will dice potatoes instead!! Unless someone buys me an electric spiralizer! Thanks Gina!!

  82. Could  this be made ahead and frozen to cook at a later  date? If so would you cook from frozen and how long? 

  83. Made this vegetarian by skipping the chicken. (Didn’t replace it with anything).  I don’t have a spiralizer so I sliced the potatoes on the thinnest setting of my mandolin. The homemade sauce was so tasty and the whole dish turned out awesome, Thanks Gina!! 

  84. Made this for my girlfriend and I,, It was DELICIOUS! I just substituted the dried guajillo chilies for a jar of roasted red bell peppers  since I was afraid it would be to hot for my family with the chills but still turned out great.  

  85. This is one of my favorite Skinnytaste recipes. It makes a huge batch and freezes well. I usually add a few jalapeno peppers for heat. It’s also great as the base for a breakfast bowl, with an egg on top.

    Sometimes I mix it up and use half sweet potatoes/half butternut squash. I don’t have a spiralizer, so I just chop the sweet potato (and squash) into a small dice. 

  86. So very delicious.  We have a small oven so I divided the recipe into two casserole dishes and will pop one into the freezer for a future meal. Thanks again for another delicious meal, Gina!

  87. I have been wanting to try this and loved it.  Had a bit of steamed broccoli slaw and some roasted mushrooms that I added to the mix and cut back on corn and beans. Only used 1 ounce of shredded lower fat Mexican cheese and then my husband could add more as he wished. Thought it was great and will make it often. I use the spiralizer a lot, fun to use! Like the guajillo pepper too, first time for that. 

  88. Thursday Night is always Mexican Night at my house, and this casserole was perfect! (perfect with Coronas too lol) And I was able to pick up all the ingredients at my local Aldi store! Even the guajillo peppers! Delish Gina!

  89. I made this and it is amazing. I used shredded rotisserie chicken and the chipotle peppers in adobo (2) and it was so good! Neither my husband or I are huge sweet potato fans, but we both thought this was delicious! Highly recommend!

  90. I can't eat spicy food any suggestion please!!

    • I replaced the dried peppers in the recipe with 2 chipotle peppers in adobo sauce. I did not think it was very spicy at all, and I am not a huge spicy fan.

  91. I've read through all the comments and I'd like to use enchilada sauce vs. the tomatoes and peppers but I'm unsure how much to use. Can anyone tell me how much they used?

  92. Hi Gina, I'm a new addict of your recipe! We've made one every night for the past 3 weeks! I can't make this until later in the week but I'm not certain that my rotisserie chicken will make it until then. Would you recommend I freeze the chicken or would the whole casserole freeze well (pre-baked)? Thanks! -Caren

  93. I made this last night for dinner. It was a huge hit!!! We have 2 vegetarians and 2 meat eaters in our household so it is always hard to find a recipe that works for both. This one fits the bill (minus the chicken for our vegetarians). Every recipe I have tried from your site has been wonderful! Thank you!!

  94. Wow!! Riquisimo! Just added 1 small red pepper for a bit kick (My Mexican soul needed the heat) Thank you, Gina for sharing your awesomess with the world!! I can't wait to get your cookbook!

  95. This turned out very watery for me. Once I cut the casserole I had to let it drain a while before serving it. Any idea why that happened or what can be changed about the recipe?

  96. Just curious if you think blended rotel would be a good substitute for the peppers and tomatoes?

  97. wow, this looks so yummy. I am going to try to make it tonight. thanks for sharing. you are so nice.

  98. any idea what the smart points would be on this?

  99. Prepped on Sunday night and baked on Monday night, with some modifications. This recipe can be made in minutes if you just use canned enchilada sauce, and I found it to be incredibly delicious!

    I cooked 1 large chicken breast in a foil packet— lay down a piece of foil, pile slices of 1/2 an onion, drizzle those with olive oil, lay chicken on top of onion slices, salt and pepper liberally, then fold up foil into a packet — bake at about 375 for about 30 min, or until cooked. Cool, shred, save onions!

    Layer the spiralized sweet potatoes (mine didn't get mushy, so I would blanch them next time before layering) with a can of black beans (I used Cuban-style from Trader Joes) and a can of corn, the onions and chicken, some chopped jalepenos and cilantro, and pour a can of enchilada sauce over the whole thing. Add cheese if you want, bake as directed, top with things like sour cream, avocado, or crumbled corn chips… so good!

  100. Finally got around to making this and really enjoyed it! The sweet potatoes at the bottom turned to mush but gave a subtle sweet flavor that rounded out the spice from the peppers. I would definitely make again. Very filling for the amount of calories.

  101. Do you know the smart Points for this?

  102. I made this last night and it was delicious! I did use Enchilada sauce but other than that I stuck to the recipe. What I liked about it is you can use chicken or you can make it a vegetarian dish and leave the chicken out. This is a keeper 🙂

    • When you used the enchilada sauce what exactly did you omit? Just the chiles and tomatoes? How much did you use? Thanks!

  103. What is the Smart Points value on this recipe?

  104. I made this a couple of days ago, had it yesterday & will have again today (Happy New Year!). Everyone LOVED IT!

    I didn't have time to make the sauce, but found some at the store. Delicious! I baked sliced olives with the shredded cheese, too, & served w/sour cream & avocado.

    Thanks, Gina!!!! (I also bought 3 of your cookbooks for family members' Christmas gifts. They, of course, love them!

  105. I made this tonight and I must say that sauce is AMAZING! So good! Love your blog and recipes! I'm doing a week of Skinnytaste recipes this week. It's nice to have the whole week planned out.

  106. I think the whole blender thing is unnecessary… Why not just do the whole thing in the crock pot? Hmm…. Going to try this.

  107. I love your blog! Almost every recipe I've tried has been absolutely delicious. Haven't tried this one yet but it looks amazing and especially love the addition of spiralized sweet potato!

  108. As a low carb and not a fan of sweet potatoes does anyone have any recommendations for other veggies? Would zucchinis work or are they too runny and not starchy enough?

    • To watery and the flavor would change

    • I made this with spiralized zuchinni tonight and it was still delicious. I sautéed the zuchinni 1st to get some of the moisturize out. I only baked it about 20 minutes. Basically, just long enough to to heat it all through and melt the cheese. I’m sure it was a lot more runny than the original recipe but it was still really good. The sauce makes it ???????? Thanks for the recipe Gina!

  109. This looks amazing! Can't wait to try it, but I'm wondering if it could go in the crock pot instead?

  110. This may be a dumb question, but if I opt to use the chipotle en adobo, does that count as the sauce? Meaning, do I still need to boil the tomatoes?

  111. Had to comment because this was so great.
    (1) Yes, the spiralizer is worth it.
    (2) Followed recipe for sauce and it was incredible. Added red pepper flakes for additional heat.
    (3) Had toppings available for guests – picked jalapeno, sour cream, cilantro, salsa.
    (4) If you had all ingredients prepped, it really comes together quickly.

    Way to go, Gina. This one is a real winner.

  112. I have made this recipe several times and it's one of my favorites on skinnytaste! For the calories it is extremely filling and delicious!

  113. Great idea to use sweet potatoes! I will definitely be making this when I get home tonight. Thanks so much for sharing.

  114. This casserole i am OBSESSED with! I bought the same spiralizer as you and love it, it really can do anything. I love that the casserole is spicy, sweet and has cheese. I've made it for family, friends and guests. This is so filling & yummy! Everyone needs to make this ASAP!! It's delish!

  115. I made this for dinner the other night and it was so good! My husband even sent me a text message the next day while I was at work to tell me how good the leftovers were and thanking me again for making it! I had to use the Chipotle in Adobe sauce since I couldn't find guajillo peppers but I will keep looking for them for the next time. This was the first recipe I made with my new Paderno spiralizer and I am so happy I chose this one!

  116. Hi I'm making this right now ?? My sauce looks way more runny then in the pictures?? How much sauce should there be??? I have 5 cups without the rest of the ingredients in yet ?? Should I cut back on the sauce ??

  117. I actually made some of your chicken and black bean from this recipe- https://www.skinnytaste.com/2014/04/easy-crock-pot-chicken-and-black-bean.html
    and had some leftover in the freezer!
    So I added the sweet potato, corn, sauce and cheese and voila!
    It was delicious, I'm definitely gonna make some more of that Mexican chicken to freeze- it's so versatile.

  118. This comes out to 11 points per serving, not 8. For example you say 1 pound chicken breast or 12 ounces shredded chicken. There are 16 ounces in a pound, not 12.

    • yes because the calorie content changes if the meat is uncooked vs. cooked. The recipe calls for 12 oz cooked shredded chicken or 1 pound of uncooked chicken breast

  119. Is it possible to make this the day before and keep covered in the fridge? I would assume so, just wouldn't want anything to release too much liquid.

  120. This looks amazing. Can you freeze this casserole? Thanks.

  121. Gina, only you could replace tortillas with sweet potatoes. So delicious, in a blind taste test, I wouldn't have guessed in a million years they were in there.

  122. I got lazy and made this with the enchilada sauce from gimme some oven (http://www.gimmesomeoven.com/red-enchilada-sauce/) OMG SO GOOD. The spicyness of the sauce combined with the sweetness of the corn and sweet potatoes and the chicken soaking it all up… heaven. I hope someone else tries this combo too.

  123. made this tonight with chipotle's in adobo, holy spicy!! had to put fat free sour cream on it, husband loved the heat though 🙂

  124. I tried this last night and it was very good! I added another 1/2-1t of cumin and a dash of oregano but otherwise I kept it as is. I couldn't even taste the sweet potatoes but they gave it more bulk and bite to make it a heartier meal. It will definitely be a do-over.

  125. Sorry if this is a stupid question, but if you're replacing the guajillo peppers with chipotle en adobo, should you boil it in the water first or just add it to the blender? My guess is just add to the blender but I wanted to be sure! I'm going to make it with chipotle en adobo until my guajillo peppers come in the mail. I can't find them anywhere and the guy at Whole Foods I think made a mistake and gave me chiles de arbol claiming they were the same thing.

  126. This was delicious! I substituted pinto beans for the chicken since it's Lent. Can't wait to try it again with chicken. Her recipes are so good and the best part…I'm losing weight!

  127. Made this last night with a few modifications and we loved it!! I used chipotle peppers in adobo since I had some in the freezer, gave it more of an enchilada flavor, but it was delicious!! I also left off the cheese to make it paleo and it was still delicious! My fiance requested it be added to our regular rotation and I agreed, so easy and tasty! Can't wait to try spiralized sweet potato in other recipes!

  128. I made this tonight and it is AMAZING!! Perfect blend of sweet & spicy. I used chipotle peppers in adobo sauce and it turned out great. Also used some diced tomatoes, instead of whole tomatoes. Will definitely be making this again!

  129. I'm definitely going to try this one out! I almost never use my spiralizer, and SO need to! Also have a promise out to a new-mom friend to make a casserole. This is it!

  130. It look so delicious. Thank for sharing. I'm going to try it now.

  131. Do you think this would be freezer friendly?

  132. I made this tonight for dinner and it was amazingly delicious!! My husband went back for thirds and he normally does not like sweet potatoes. We topped it with a little avocado, which rounded out the spice nicely. Yet another 10/10 recipe from you, Skinnytaste!!

  133. This is definitely something different…will have to try it!

  134. I am dying to try this, but am wondering if there is a store bought sauce that I could use to replace. Looks fabulous, but a bit time consuming for me. Thanks!

  135. what would be a good veggie to serve with this? can't wait to try it!

  136. I made this last night and it was quite tasty! The consistency came out a bit watery, but it was very flavorful so this didn't detract from the overall meal. Thanks for another hit!

  137. I made this tonight and it took me a while (I'm a slow moving cook) but it was SO worth the wait! It has a slight kick to it which was perfect for me, and I can't wait for leftovers already. I graduated from undergrad last May and never cooked at all before then, but once I was on my own and far from home your recipes saved me! Thanks for providing so many healthy, delicious ideas!

  138. Made this tonight and it was delicious! If I closed my eyes it tasted like a taco bake my mom used to make with Doritoes. This is a win- so much healthier and tasty!

  139. Yummm!

    • Got a new casserole baking dish so I looked for a new recipe that I hadn’t tried before. This was absolutely delicious!! Thanks, Gina!

  140. Spiralized broccoli stems AND sweet potato!? I'm new to my spiralizer, so these ideas are making me very happy about the purchase. I was stuck on zucchini and carrots! Very good as zoodles and coodles, but I'm loving the diversity your spiralizing has added to the dishes. Thank you! So awesome 🙂

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  142. i love casseroles. This is nice and yummy. and with the use of a spiralizer with sweet potatoes, never would have thought of that. Informative recipe. Thanks for sharing!!

  143. Can I use regular 9 x 13 casserole dish instead of oval? Thank you 🙂

  144. Looks so delicious! I love Mexican food so I will make this soon. Thanks!!

  145. We made this tonight and loved it! We love heat so we used canned salsa style tomatoes and chipotle peppers in adobe sauce. We skimped on the cheese, added more tomatoes, and cut back a bit on the chicken and calculated it out to be 5 PP per 6 servings. Thank you!

  146. I also bought a spiralizer and I am using it weekly with veggies. This sweet potatoe recipe is great. I would love to SEE MORE RECIPES WITH THE SPIRALIZER. Love this blog for such healthy recipes. Yesterday, I used a Daikon radish on my spiralzier (smallest blade) and pickled it. Delicious. Rebecca.

    • That's a great idea Rebecca..I bet the radish tasted delicious. I'm always looking to do more recipes with the spiralizer. Thanks

  147. This looks and sounds AMAZING and I will be making this soon!

  148. This is a great idea for doing something new with sweet potato! I found the sauce to be really bland but maybe my tomatoes were larger than yours and watered it down? It looked too liquidy when I mixed it in the bowl (compared to your picture) so I scooped out almost 1.5 cups of excess. However, the flavor increased overnight and I am much happier with it today. I'm inspired to use this base idea with all kinds of sauces/veggies now!

    • It's a great base, but if you're expecting spicy then I could see you feel like somethings missing. I might add a jalapeno next time to add some heat.

  149. This sounds delicious, Gina! I seriously need to get myself a spiralizer!

  150. Have a handheld GEFU spiralizer. Sweet potato is too hard for these ole' hands. Will precooking the sweet potato in the microwave change the recipe?

  151. Do you have the 3 blade or 4 blade model? Your recipe looks awesome!

  152. This recipe sounds fabulous! I love having new ways to use my spiralizer. A note for those who can't find guajillo chiles, if you can find mild New Mexico chiles, that's another possibility, as are anchos or pasillas (all dried chiles).

    As one who no longer uses canned beans (I like to soak dry beans long enough that I don't have digestive problems with them), I would appreciate it if recipes with beans mentioned the measurement in cups as well.

  153. On your recommendation, I purchased the Paderno spiralizer. It should be here today.

    I'm excited to use it on all sorts of things!

  154. Made this ahead last night so my hubby can pop it in the oven when he gets home from work … cannot WAIT! I used 3 chipotle chilies in adobo sauce (seeded) as a substitute for the dried guajillo chili peppers (could not find them in the grocery store I was in, and didn't feel like driving around town). The sauce had a kick, but I think it will balance out nicely with the sweet potatoes. 9:30am and I'm VERY ready for dinner tonight! Thanks Gina!!

  155. Any alternative to these peppers? As I don't think we can get them here in the UK.

  156. Just joining the spiralizing world….absolutely delicious and beautiful dish!

  157. It looks delicious! I never would have thought to use my spiralizer with sweet potatoes! I still have to find guajillo peppers (I don't even know if it can be found in France…) but I'll have to try that!

  158. Delicious!

    Spiralized sweet potatoes never think of it! Chicken and Potato are my favorites and these two gather " A DISH" of Heaven!

    Printing it for this weekend Dish

  159. Oh wow, this looks sooooo good. I would leave out the chicken but will try it for sure. Love the spiralized sweet potatoes. What a great idea. Thanks for sharing.

    • I need to leave out the chicken too. What do you plan on doing to bulk it up? More potato and/or beans? I'm not sure the best way to do this taste-wise.

    • I'm not a vegetarian, but I think tofu would work, not changing the basic flavor of the dish. Mushrooms are low cal, if you like the added flavor. I wouldn't add any more sweet potatoes. This reminds me of a sweet potato/chicken/green chile dish I make and love, but this one looks better! Still, I might add some green chiles

  160. This looks AMAZING!

  161. Any replacements for the peppers?

  162. Making this recipe, minus the chicken, for a yummy Lenten Friday night dinner.

  163. This looks amazing and love the use of spiralised sweet potato!

  164. this meal contains pretty much ALL my favorite things to eat. Someone get me a spirilizer for my birthday!!! how awesome is that gadget.

  165. I ALWAYS love new spiralizer recipes! Way to put that Paderno to work 🙂

  166. Any chance we can use a canned or bottled sauce? Busy working mom here!

  167. I just bought a spiralizer this week and have done sweet potatoes with cashew chicken curry and zucchini noodles with a lentil marinara! I am SO excited to try this recipe!!

  168. Wow! There is no way my hubby would eat this, but I need to half the recipe and make it just for me! It looks scrumptious!

  169. 112#s down and your recipes still make my mouth water!

  170. Looks delectable! So glad I found your blog 🙂

  171. I love seeing the sweet potatoes "spiralized"! This casserole looks so delicious – spicy and satisfying! I can't wait to give this a try – know my family will love it!!!

  172. Would an immersion blender work?

  173. That was supposed to be, could you add Sat Fat info?

  174. Thanks for the portion size. Could you add Sat Far info?

  175. If we don't have a spiralizer, I assume we can simply grate the potatoes?

  176. Oh my gosh this sounds delicious! i adore my spiralizer too, it makes everything fun to eat. Making this tonight for sure 🙂