Chicken and Sweet Potato Enchilada Casserole

This spiralized sweet potato layered chicken enchilada casserole is gluten-free, packed with veggies and protein,...

This spiralized sweet potato layered chicken enchilada casserole is gluten-free, packed with veggies and protein, and saves well for meal prep and leftovers. The layers of enchilada sauce, sweet potato, spinach, black beans, and chicken are delicious and make for a healthy weeknight meal.

Chicken and Sweet Potato Enchilada Casserole

Chicken and Sweet Potato Enchilada Casserole

Enchiladas are one of my favorite dishes to order while out at a Mexican restaurant. They’re just cheesy enough and I always find myself forking everything on the table into the leftover enchilada sauce. Enchiladas are typically made from rolled up tortillas, but in this gluten-free, grain-free version, we’re using spiralized sweet potatoes in layers, to make a lasagna-style enchilada casserole. Who doesn’t love lasagna and enchiladas?

Chicken and Sweet Potato Enchilada Casserole

To get your sweet potatoes in these chip slices with the Inspiralizer, watch this video. It’s safer, easier and quicker than using a mandolin, in my humble opinion. After you’ve prepare your sweet potato, you’ll need to make this homemade enchilada sauce (or just buy about 2 cups of store bought enchilada sauce.) I highly recommend making this perfectly balanced enchilada sauce that’s healthier and full of real, wholesome ingredients. Every bite you take of this casserole, you’ll love the hint of spice in the sauce.

Chicken and Sweet Potato Enchilada Casserole

Once you have your chip slices and enchilada sauce made, it’s time for the fun part: to make the layers! As you’ll see below, it’s easy to do and makes for a beautiful slice. Here’s a step by step visual:

Chicken and Sweet Potato Enchilada Casserole Chicken and Sweet Potato Enchilada Casserole Chicken and Sweet Potato Enchilada Casserole

Chicken and Sweet Potato Enchilada Casserole

These freeze well and save as leftovers in the fridge, so definitely add this to the meal prep friendly list! Depending on how you slice the casserole, you can make 6 giant slices or 12 slices. I recommend making 12 and serving with a yummy side salad or veggie, like some corn or string beans.

Watch our video of this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Chicken and Sweet Potato Enchilada Casserole

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings 6 people


  • Cooking spray
  • 3 large sweet potatoes peeled
  • 2 15oz cans black beans, drained and rinsed
  • 2 cups shredded chicken breasts
  • 3 cups shredded Mexican blend cheese
  • 4 cups baby spinach
  • sliced avocado to serve

For the enchilada sauce:

  • 4 tablespoons avocado oil or extra virgin olive oil
  • 2 tablespoons arrowroot powder
  • 16 oz or two 8oz cans tomato sauce
  • 1.5 cups low sodium vegetable broth
  • 1 teaspoon ground cumin
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • salt to taste


  • Preheat the oven to 375 degrees. Coat a 9 x 13 inch baking dish with cooking spray and set aside.
  • Prepare the enchilada sauce. Heat the oil in a medium pot over high heat. When the oil is shimmering, add the arrowroot powder. Reduce the heat to medium and whisk until combine, about 1 minute. Add the tomato sauce, broth, cumin, chili powder, garlic powder, and salt. Increase the heat to high to bring to a simmer, then reduce the heat to low and cook, stirring occasionally, for 15 to 20 minutes, until thickened.
  • While enchilada sauce cooks, spiralize the sweet potatoes. Slice halfway through the sweet potatoes lengthwise, careful not to pierce through the center. Spiralize on Blade A to yield chip slices. Set aside.
  • Spread ½ cup of the enchilada sauce on the bottom of the baking dish. Arrange sweet potato slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle over with half of the beans, half of the chicken, 1 cup of the cheese, ½ cup of the enchilada sauce, and half of the spinach evenly over the sweet potato slices. Repeat starting with laying out the sweet potato slices and then the beans, chicken, cheese, enchilada sauce, and spinach. Finish the casserole with the remaining sweet potatoes and enchilada sauce. Cover tightly with aluminum foil.
  • Bake the casserole for 40 minutes, uncover, and sprinkle with remaining 1 cup of cheese. Bake until the cheese melts and casserole bubbles, about 5 minutes. Let cool for at least 10 minutes before serving.
  • Top with avocado and cilantro. Serve.

with love, Ali

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Recipe Rating


    • Yes! Let us know how you like it!
    • Definitely! Let us know how it goes!
  • After 40 minutes my sweet potatoes were still hard. Any suggestions? I am now cooking it at a higher temperature since it is late and we need to eat! I will let you know what the outcome is
  • Update from last night. After I turned up the oven and cooked it for 10 more minutes it was done. I must say this was absolutely delicious. Better than I thought it would of thougth. My husband and I both enjoyed it immensely. I am thinking that the reason mine was not done in 40 minutes could be that all the ingredients were cold. I made the sauce and chicken a day in advances so they were placed in the casserole directly from the frig. Thanks for a wonderful recipe. I will be making this again!
    • We're so happy it all turned out alright and that you thought to raise that temp! That would have been our first suggestion! Happy to hear you loved this dish and will be making it again. Thanks, Lori!
  • This is absolutely fab! Casserole is a life saving recipe I go to again and again. This has quickly become a staple in our home. I usually make this for our dinner guests and always get rave reviews. This is always a guaranteed standout among other dishes on the table. I’m definitely saving your recipe for later. I like that your casserole is gluten free, packed with vegetables, and rich in protein. Gonna give this a try and share with my family and friends next week. Hope everyone will enjoy this. Can’t wait to taste the result. Thank you so much for sharing this treasure. I’m so happy to have stumbled across this post and your wonderful blog. I adore its design. Look forward to your new awesome ideas.
    • You're amazing, Ann! Thank you so much for the love. We are so happy you're here!
  • Awesome recipe that I will add to my regular rotation. Love the medley of flavors. Takes a little time to put together but makes lots of leftovers too. I made my sweet potato chips in the food processor which was faster.
    • Yay! We love to hear that this is joining the rotation!
  • This was delicious! Way better than I was expecting. 1. Mine cooked just as instructed. Between poaching and shredding the chicken, spiraling the sweet potato, making the sauce, and assembling the actual casserole, this took me about an hour of hands on prep time. I cook a lot and I’m normally closer to the times that Alli lists. Save extra time for this one though, as the assembly is pretty hands on (laying down each noodle individually). 2. This was really high in calories because of the use of olive in the enchilada sauce (which I don’t think is really necessary) and the amount of cheese used. I think you could cut the cheese and drop the olive oil if you’re counting calories. I made it as is, and was fine with it but thought it was worth flagging. 3. I halved the recipe and made it in an 8x8 dish because I live alone. Mine was a little short on sauce, and I feel like if I did it over, I’d drop the olive oil from the sauce and use a whole 15 ounce can of tomato sauce. Overall, a great recipe!
    • Sounds great, Lauren! Thank you for sharing!
  • If you don't have an inspiralizer, could you grate or very thinly slice the sweet potatoes? I really want to make this recipe, but I don't have an inspiralizer!
    • That would work fine!! Thank you for asking!