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Sweet Potato Enchiladas w/ Salsa Verde
If you have tomatillo salsa, use that as a sauce for these enchiladas. If not, a can of red enchilada sauce or a quick red chile sauce would work. Also, you will save a lot of time on this recipe if you already have some leftover baked potatoes and roasted garlic, so plan ahead during the week.
- About 1 1/2 cups mashed baked potatoes
- 1 head roasted garlic
- 1/4 cup toasted walnuts
- Salt and pepper to taste
- 1 package corn torillas
- 1/4 cup mild white cheese, grated
- 1 cup salsa verde or red enchilada sauce
Cut top off of roasted garlic head and squeeze to remove garlic from skin. Mash together with sweet potatoes, then mix in nuts and salt and pepper to taste. Heat about 1 tablespoon of oil in a small skillet and cook corn tortillas individually in oil until softened, draining on a paper towel. Take one tortilla
and spread a spoonful of filling down the length of the tortilla just to the left of the center. Fold shorter (left) side over filling, then roll up and place in a greased, square baking pan.
Continue with the rest of tortillas and filling. Pour salsa verde or red enchilada sauce over enchiladas and top with grated cheese. Cover with tin foil and bake in a 375 degree oven for about 20 minutes, then remove foil and bake 10 more minutes.
Submitted by Sara Jones, Tucson CSA