Sweet Potato Enchiladas

14 115 476
Ingredients Minutes Calories
Prep Cook Servings
1 h 10 min 45 min 6
Sweet Potato Enchiladas
Health Highlights

Ingredients


908 gm Sweet potato (roasted and mashed)
2 pepper(s) Red chili pepper (also chile or chilli) (dried guajillo)
1 pepper(s) Green chili pepper (also chile or chilli) (dried ancho)
4 clove(s) Garlic
1/2 medium Yellow onion (chopped)
3 cup Vegetable stock/broth, low sodium
1 tbsp Cumin
114 gm Tomato sauce, canned
1 tsp Salt (kosher)
2 tbsp Vegetable oil (or as needed)
18 small tortilla(s) Tortilla, corn
2 cup Frozen yellow corn kernels
1 cup H-E-B Queso Fresco
1 cup Monterey jack cheese (shredded)

Instructions


  1. Preheat oven to 375 degrees F (190 C). Cut sweet potatoes in half lengthwise and transfer to a baking sheet. Place cut side down on the baking sheet and bake for 25-35 minutes, or until caramelized on the edges and when you press on the top of the potatoes they have a little give. When finished roasting, remove potatoes from the oven and scoop the soft potato from the skin into a bowl. Mash, and set aside.
  2. While the sweet potatoes are roasting, make the enchilada sauce. Combine the red and green dried chiles, garlic, onion, and broth in a small saucepan. Bring to a simmer for 20 minutes then remove from heat and cover, and let steep an additional 20 minutes.
  3. Once chili pods are reconstituted transfer the mixture to a blender. Blend on high until the mixture is smooth. Return the mixture to the saucepan and add the cumin and tomato sauce. Cook on low until ready to use. If the sauce is too bitter add 1 teaspoon of brown sugar until the desired taste is achieved. season to taste with salt.
  4. To make enchiladas, add the corn and queso fresco to the mashed sweet potatoes and stir to combine.
  5. Place 2 tablespoons of vegetable oil in a skillet over medium heat and lightly fry tortillas on both sides. About 30 seconds per side.
  6. Spoon in 1/3 cup of the homemade enchilada sauce into the bottom of a casserole dish. Spoon 2 to 3 tablespoons of the sweet potato mixture into the fried tortillas, roll, and place seam side down in the casserole dish. Continue until all of the tortillas are gone and filling is used up.
  7. Pour remaining sauce over the enchiladas and sprinkle with cheese. Bake at 350ºF 45 minutes or until cheese is melted and enchiladas are heated through. Serve hot.

Notes:

Tip:

Save 40 minutes by using pre-made canned enchilada sauce!


Nutrition Facts

Per Portion

Calories 476
Calories from fat 162
Calories from saturated fat 68
Total Fat 18.0 g
Saturated Fat 7.6 g
Trans Fat 0.2 g
Polyunsaturated Fat 6.2 g
Monounsaturated Fat 10.3 g
Cholesterol 38 mg
Sodium 904 mg
Potassium 960 mg
Total Carbohydrate 67 g
Dietary Fiber 9.5 g
Sugars 12.0 g
Protein 16.8 g

Dietary servings

Per Portion


Grain 1.1
Milk 21.3
Milk Alternative 0.4
Vegetables 3.3

Energy sources


Pygal52%467.59273887240886200.2511519526660234%298.63156348547585227.8517889799299814%342.33782110656284115.7433108122807352%34%14%CarbohydratesFatProtein

Meal Type(s)

Main




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