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:
- heat oven to 375F
- 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.
- 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.
- heat pot to medium low heat. add potatoes and salsa to pot and mash, adding milk to smooth out the consistency.
- reintroduce onion/bell pepper mixture. stir and mix well.
- turn off heat and stir in baby spinach. (doesnt really need to cook. just wilted enough to mix in)
- 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.
- top with enchilada sauce, then lots of cheese.
- bake 20 min or until cheese melts and bubbles.
- 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?
