This was to be my Cinco de Mayo post. As you can see, I’m quite a bit late with it. Sloth, thy name is Ruth. Ah well, better late than never!
Enchiladas. A little – sometimes, not so little – rolled up package of goodness. Smothered in a blanket of delicious sauce and baked to perfection! Also, it’s one of the fastest and easiest dinners to make. Mix of a bunch of stuff and roll it up. Sauce it, cook it and BAM! Dinner is ready. We all want that. A no fuss, no muss dinner.
Your ingredients – it looks like a lot, but it’s really not much work.
Trust me. You can trust me, you know. Really.
Anyhow, scrub those sweets, stab them to make steam holes and nuke them.
My fancy schmancy microwave has a potato button. I like that. So, after the sweets have cooked, let them cool down. Peel them and chop them up. You’ll need 2 cups.
Go ahead and grate the cheese, if you bought the block kind.
Then, chop the cilantro.
Heat the oven up to 350º and coat a 9 X 13 baking dish with spray oil.
Get out a large bowl and start dumping in the stuffing mix. Beans, chiles and garlic.
Cilantro, cumin, cayenne, smoked paprika and lime juice.
Don’t forget the sweet potatoes and cheese! Mix it all up.
Coat the bottom of the baking dish with a little of the tomatillo salsa.
If you’ve never had this kind of salsa, you’re in for a treat. It’s spicy, but not too spicy and has a nice clean taste. It’s tart and fresh, not heavy like to red salsas.
Now, assembly time. Spread a 1/2 cup of potato mix down the center of each tortilla.
I use flour tortillas, not corn. No reason. I just like them better. Roll up the tortilla and place it in the baking dish.
Repeat with the remaining 7 tortillas. Snug them up against the others, so you can fit them all in.
Cover with the rest of the salsa and top with the last bit of cheese.
Bake for 20 to 25 minutes, until the sauce is nice and bubbly and the cheese is browning.
Serve these bad boys up with a dollop of sour cream and a couple slices of avocado.
Happy Cinco de Mayo! Oh yeah, I forgot. Happy July 4th! See, I’m early for that.
- 2 cups cooked sweet potato, diced.
- 1 16oz can of black beans, drained and rinsed.
- 1 16oz jar of tomatillo salsa or salsa verde.
- 8 flour tortillas, 8 to 10 inch size.
- 2 cups of shredded pepper jack cheese – divided.
- 1 4oz can of diced green chiles
- ¼ cup of fresh cilantro, chopped. Reserve some for garnish.
- 2 Tablespoons lime juice
- 2 Tablespoons diced garlic
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground cayenne pepper
- Do Ahead: Wash sweet potatoes, pierce skins and microwave until cooked. Allow to cool. Peel and chop into 1 inch pieces, set aside.
- Grate cheese, if necessary.
- Preheat oven to: 350º F. Coat a 9 x 13 baking dish with spray oil.
- In a large bowl, combine the black beans, green chiles, garlic, cilantro, cumin, smoked paprika, cayenne and lime juice. Add in the sweet potatoes and 1 cup of cheese, stir well.
- Coat the bottom of the baking dish with ¼ cup of tomatilla sauce.
- Place ½ cup of filling in the center of each tortilla. Roll up and place in baking dish. Snug them close together to fit all 8 in.
- Cover with remaining salsa and top with the rest of the cheese. Bake for 20 to 25 minutes, until sauce is bubbling and cheese has browned.
- Serve 2 enchiladas topped with sour cream and avocado slices. Enjoy.