Spinach and Sweet Potato Enchiladas

i dont really have a recipe for this..kinda made it up as i went. you can also use left overs from the spicy sweet potato hash as filling. also, i used Old El Paso brand enchilada sauce. being the indecisive person that i am, i had to try more than one flavor. got a small can of green chili flavor and a regular mild. the verdict? i prefer the mild. more kick! the green sauce didn’t really have any particular taste…

INGREDIENTS

  • 4 sweet potatoes, diced finely
  • 1/2 onion, minced
  • 1/2 green bell pepper, minced (i used roasted poblanos i keep in my freezer.)
  • mexene chili powder
  • spinach
  • ~1/2 cup milk
  • cumin
  • 1/4 cup salsa
  • 1 can enchilada sauce
  • shredded mexican cheese blend
  • 2 stalks of green onion, minced
  • ~ 11 extra thin yellow corn tortillas

INSTRUCTIONS:

  1. heat oven to 375F
  2. shake and bake sweet potatoes: in a ziplock or a plastic container, add potatoes, drizzle of olive oil, chili powder and cumin, and a pinch of salt. shake. bake for 30-40 min or until soft.
  3. in a deep pan or pot, saute onions and bell pepper. salt to taste. add more chili powder/cumin/cayenne pepper/etc. remove from pot and set aside.
  4. heat pot to medium low heat. add potatoes and salsa to pot and mash, adding milk to smooth out the consistency.
  5. reintroduce onion/bell pepper mixture. stir and mix well.
  6. turn off heat and stir in baby spinach. (doesnt really need to cook.  just wilted enough to mix in)
  7. lightly grease bottom of a deep baking pan. in each tortilla, spoon in sweet potato mixture, roll, and place crease down in pan. repeat with remaining tortillas and mixture.
  8. top with enchilada sauce, then lots of cheese.
  9. bake 20 min or until cheese melts and bubbles.
  10. top with green onions and serve!

unfortunately, i dont have a picture post-baking. i, uh, ate it before i realized i had forgotten to snap a few photos. next time. the rest are sitting in my freezer now anyway. though i haven’t quite figured out how i’m going to reheat frozen enchiladas. cant be too hard, right?

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