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
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?
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.
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:
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.
Nutritional Information & Recipe