SWEET POTATO ENCHILADAS
While eating my cooked Poblano and Sweet Potato salad this week, it came to me: this salad could make a fantastic enchilada filling! However, I didn’t get an opportunity to cook the salad until this morning because this salad is ten times better in the form of enchiladas… It’s almost like a Latin carnival of flavors inside my mouth! The next time I cook this salad, I’ll y wrap the entire thing up into tortillas, then put them in the freeze, pull out, and bake them anytime. If there isn’t any leftover roasted Poblano or sweet Potato Salad as I made, you can reduce that recipe in half, which will give you enough for around eight Enchiladas. I made only two. However, I made the recipe for four people to make it somewhat more accurate.
INGREDIENTS
2 cups Roasted Poblano and Sweet Potato Salad ($1.52)
Four fajita-size flour tortillas ($0.32)
10 oz can enchilada sauce ($1.00)
1 cup shredded cheddar ($0.99)
INSTRUCTIONS
Preheat your oven to 350°F. Cover a dish for baking using a non-stick coating. With a fork, gently smash to make a smooth and creamy Roasted Poblano with the sweet Potato Salad.
Spread the tortillas and divide the sweet potato mixture equally among all four (about 1/2 cup each). Sprinkle a small amount (about two tablespoons) of cheddar cheese in each tortilla. The sides should be folded gently, the tortillas towards the center, laying one side over another, until they appear like cigars with fat sides.
Sprinkle a small amount of enchilada salsa on the baking dish’s bottom. Place the enchiladas rolled in the dish baking, seam-side down. Then, top the enchiladas with the remaining sauce and shredded cheese.
Bake the enchiladas at 350°F for approximately 30 minutes. Enjoy!
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