This is such a delicious looking dish and it has received great feedback from fans over at Skinnytaste:
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.
Ingredients:
- 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)
Instructions:
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.
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.
Boil water and add guajillo peppers, cover and simmer on medium until the peppers are soft (10-20 minutes). Remove peppers and let cool, cut the stem and and remove the seeds and the inside of peppers. Transfer to a blender.
Add tomatoes to the same boiling water, cook 10 minutes. Remove with a slotted spoon, peel the skin and transfer to the blender. Blend until smooth.
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 bowl with chicken, corn and beans. Mix, then pour over the spiralized sweet potatoes. Sprinkle cheese on top, cover with aluminum foil and bake 1 hour, or until the sweet potatoes are tender.
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Quick Tip: Use 2tbsp chipotle chili in adobo sauce to give this dish some kick
Thanks to Skinnytaste for this tasty spiralized sensation!
