Oh my ya’ll, I just love this one! Whenever I break out my Veggetti, I get weird looks from my hubby, but then he always gobbles up whatever I put on the table. This is just another one of those recipes. While I do use my Veggetti to make sweet potato noodles, you could just dice the sweet potatoes if you don’t have a spiralizer. By using sweet potatoes in place of the normal tortillas or pasta, the amount of calories, carbohydrates, and unhealthy fats that are typically found in casseroles is significantly reduced. I would say that gives you every right to have 2 servings! 🙂

Sweet Potato Enchilada Casserole

1 lb  chicken breasts, cooked and shredded*
2 cups red enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
salt and pepper, to taste
2 medium sweet potatoes, spiralized
6 oz Mexican cheese blend, shredded
Optional garnishes: avocado, sour cream, green onions, salsa

Preheat the oven to 400 degrees.
Add the shredded chicken, enchilada sauce, black beans, and corn to a large mixing bowl and stir to combine. Season with salt and pepper, to taste. Set aside.

Grease a 9×13 casserole dish with coconut oil. Add the sweet potatoes. Then, pour the shredded chicken mixture over the sweet potatoes and top with shredded cheese. Cover tightly with aluminum foil (this is important to keep cheese from burning like mine in the picture!!).

Bake for 50 minutes or until the cheese is bubbly and the sweet potatoes are cooked through. Allow the casserole to rest a few minutes before serving.

*I just boil my chicken, then shred with a fork.