I’ve been cooking a lot with pumpkin, butternut squash, and sweet potatoes this fall and winter – they are all in season, and I love using them in cold weather cooking. I also sometimes have trouble trying to figure out what in the world I want to cook for the next week’s menus. I try not to cook things that are similar (like pasta – I Love pasta) together or even from week to week. So I was looking through my menus last week, trying to decide on a couple of recipes, and I saw a recipe for enchiladas that used summer squash. I thought that if I substituted sweet potatoes, and made a few other changes, it would make a good winter meal.
This is Wonderful – it tastes even better than I had imagined. It makes 2 pans of 6 enchiladas each, enough for 3 meals for Al and I. If you heat the tortillas in the microwave for about 15 seconds before stuffing and rolling them up, they work a whole lot better, and don’t break up in the pan. But looking at the picture, I think that I should have asked for baking dishes for Christmas – LOL. Too late now, it will have to be my birthday!
for the sauce:
1 diced onion
1 t minced garlic
1 T chili powder
1 t ground cumin
1/2 t crushed red peppers
1 (28-ounce) can diced (or crushed) tomatoes
1 (14 oz) can tomato sauce
Sauté onion and garlic in a large saucepan coated with non-stick cooking spray for 5 minutes over medium heat or until onion is tender. Stir in remaining ingredients, reduce heat, and simmer 30 minutes.
for the enchiladas:
2 large sweet potatoes, peeled and diced
2 chicken breasts, cooked and diced
2 C frozen whole-kernel corn
1 (15-ounce) can black beans, rinsed and drained
Enchilada Sauce, divided
12 large corn tortillas
2 C (7-8 ounce package) shredded reduced-fat Mexican blend cheese, divided
Preheat oven to 350°. In a large nonstick skillet or wok, coated with cooking spray, cook sweet potatoes over medium-high heat until tender. Remove from heat, and stir in beans, corn, and chicken. Spread 1 cup Enchilada Sauce each in the bottoms of 2 13 x 9-inch baking dishes. Spoon about 1/2 cup sweet potato mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, sweet potato mixture, and cheese. Spread remaining sauce evenly over enchiladas.Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese.Bake, uncovered, for 10 minutes or until cheese melts.