Sweet Potato Enchiladas w/ Salsa Verde

June 7, 2008

Sweet Potato Enchiladas w/ Salsa Verde

Sara Jones, Tucson CSA

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.

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