May 14, 2015

Sweet Potato Chipotle Chicken Casserole

sweet potato

 

First of all, sorry about the crappy photo! I took it with my phone. I really don’t have a desire to learn how to use my fancy camera yet. But maybe one day I will, and then I will actually  have decent looking pictures on my blog 🙂

I have been terrible at posting on my blog! I have been loving on my kids and trying to find balance as a mom of two. I am currently writing a post on finding balance, but it is not quite ready! I wanted to share this recipe though because it is too good not to share.

Sweet Potato Chipotle Chicken Casserole. How’s that for the title of a recipe?! Those three sets of words: sweet potato, chipotle chicken, and casserole, are not usually words that you see together! But, I PROMISE this recipe is to die for! I make it for dinner once a week. I crave it. I love it because it is easy and healthy. Plus, I serve it as a one-dish meal. You have your vegetables, starch, and protein all in one! I love any meal where I don’t have to think of a side dish to go with it. This recipe is something I adapted from here. It was supposed to be sweet potato skins, but I didn’t want to waste the inside of the sweet potatoes, so I changed a few things and made it into a casserole/shepherd’s pie kind of a deal instead!

 

Prep time: 15 Minutes
Cook time: 1 hr
Serves: 4 (however, it can easily be doubled and placed in a 9×13)

Ingredients:

4 Sweet potatoes
1 lb boneless, skinless chicken breasts
1/4 cup avocado oil (or olive oil)
2 tablespoons lime juice
1 tsp minced garlic
1/4 cup chipotle sauce
1/2 tsp. dried oregano
1 tsp. cumin
2 tsp. chili powder
salt and pepper
3 cups spinach
1/2 c. shredded cheese (optional)

Instructions:

Preheat your oven to 350. Wash your sweet potatoes and place them on a baking sheet. Prick them several times with a fork. Bake for about an hour, until tender. Place your chicken in a baking dish and season with salt and pepper. Cover with tinfoil and bake in the oven with the sweet potatoes for 35-40 minutes (or until cooked through.)

After removing the chicken and sweet potatoes, turn the oven on to 400. Allow the chicken and sweet potatoes to cool for 5-10 min. While cooling, prepare the chipotle sauce: In a medium sized bowl combine the avocado (olive) oil, lime juice, garlic, chipotle salsa, oregano, and cumin.

Once the chicken is cooled, shred it with two forks. Mix the shredded chicken with the chipotle sauce.

Scoop out the insides of the sweet potatoes. Place the insides in a 8×8 baking dish and mash, filling the bottom of the dish.

Wilt the spinach by cooking it on a skillet until bright green and wilted. Mix the wilted spinach with the chicken and chipotle sauce mixture. Gently spread the chicken and spinach mixture on top of the mashed sweet potatoes in the 8×8 baking dish. Cover with the shredded cheese (if desired) and bake in the preheated 400 oven for 5-10 minutes until heated through and cheese is melted.

I have used this chipotle salsa:

Guy Fieri Salsa, Chipotle, 16 Ounce (Pack of 6)

And I have used this, as well as others. They all work great.

 

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