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Sweet Potato & Poblano Enchiladas


 I LOVE making enchiladas. These are delicious and easy to make, and you can fool around with different types of filling! This dish is an amazing taste bud power kick that is sure to satisfy vegetarian friends. Your carnivores won't even miss the meat because this dish is so well balanced in flavor and satisfaction. 

Serves 2-3

Start to Finish: 2 hours

Ingredients:

  • 1 large sweet potato
  • 2 poblano peppers
  • 1/2 medium red onion
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • salt & pepper
  • 15 oz can of Old El Paso red enchilada sauce
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded Mexican blend cheese
  • olive oil
  • 6 medium size flour tortillas 
  • 4 tbsp source cream
  • lime juice
  • fresh cilantro (optional)


Directions:

  • Preheat the oven to 350
  • While the oven preheats, wash, peel, and cut sweet potato into 1/2 inch cubes
  • Toss the sweet potato pieces in olive oil, salt, and pepper on a baking tray
  • Bake for 10 minutes
  • While the sweet potato bakes, wash, trim, and cut the poblanos and red onion into long, thin strips
  • Toss the poblanos and onion in olive oil, salt, and pepper
  • After the sweet potato bakes for 10 minutes, remove tray from oven, turn over the pieces and add the poblanos and onion to the tray
  • Return the tray to the oven for 10 more minutes or until the sweet potatoes are fork tender
  • While the veggies bake in the oven, prepare your enchilada filling area
    • Mix the cheeses together in a large bowl
    • Set aside another large bowl for the veggies
    • Mix together the chili powder, cumin, and garlic powder, and add a little salt and pepper
    • Grease a 9X13 inch baking dish
  • When the veggies are done, add them to the large empty bowl. Add the combined spices to the veggies and mix to coat all the veggies
  • Add a few spoonfulls of veggie mixture to a tortilla and top with a few spoonfulls of cheese
  • Roll the tortilla to place seam side down in the baking dish
  • Repeat for the remaining tortillas. You can try to fit as many as possible inside the baking dish. If you still have veggies left over, try tucking them in the sides of dish or between tortillas
  • Pour red enchilada sauce over the rolled tortillas
  • Top with remaining cheese
  • Bake for 30 minutes or until bubbly
  • While the enchiladas are baking, combine source cream and lime juice. Add a little salt and pepper. Add water and combine until the crema reaches a drizzling consistency. Keep tasting until you have the flavor you desire!
  • When the enchiladas are done, rest for 5 minutes before serving
  • Top with crema and fresh cilantro if you have it!


Tips:

  • If you have a fresh lime, zest the lime and use the fresh lime juice for the crema. Add the lime zest to the crema and on top of your enchiladas when they're done!
  • Serve with a side of Mexican style rice or refried beans!
  • Sub the poblanos and onions with black beans for a great fall flavor

Keep cooking with love!

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