I honestly can’t get enough of these enchiladas. I’ve already made this twice this week and once for Dan’s mom and sister. I guess they loved them too because they took home more than half a pan for the next day. This recipe you HAVE to try!! You won’t be sorry, and this too may be in your weekly rotation.
I got my recipe from Damn Delicious and altered it a tiny bit. Ill put the link to the original below either way you can’t go wrong.
- 2 cups mango salsa
- 2 sweet potatoes, peeled and diced, cooked
- 1 bag fresh spinach, cooked
- 2 chicken breasts cooked and shredded
- 1 cup canned Kidney beans, drained and rinsed
- 1 (4.5-ounce) can green chiles
- 1/2 cup diced red onion, cooked
- 3 tablespoons chopped fresh cilantro leaves, divided
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 2 cups shredded Monterey Jack cheese, divided
- 12 6-inch corn tortillas, warmed
- 1 avocado, halved, seeded peeled and diced
- 1 Roma tomato, diced
- 2 tablespoons sour cream
- Preheat oven to 350 degrees F. Pour 1 cup salsa in the bottom of a 9×13 baking dish; set aside.
- In a large pot of boiling water, cook sweet potatoes until tender, about 12-15 minutes; drain well.
- Cook chicken and shred.
- In frying pan cook onion with olive oil until cooked.
- Steam spinach.
- In a large bowl, combine sweet potatoes, kidney beans, green chiles, red onion, spinach, chicken, cilantro, chili and garlic powder, cumin, salt and pepper, to taste.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup sweet potato mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and sweet potato mixture. Top with remaining salsa verde and cheese.
- Place into oven and bake until bubbly, about 20 minutes.
- Serve immediately, garnished with cilantro, avocado and tomato, drizzled with sour cream, if desired.
This recipe is Nom Nom Nom….let me know what you think.