*****22/56 SWEET POTATO ENCHILADAS

RECIPE 22/56 SWEET POTATO ENCHILADAS

INGREDIENTS

1 large sweet potato, peeled
1 medium red bell pepper
1 medium onion
1 cup frozen corn, thawed
4 garlic cloves, pressed
1 Tbsp canola oil
2 tsp ground cumin
8 ounces of Chihuahua cheese (known as Mexican melting cheese), divided
1/2 cup chopped fresh cilantro
2 cups red enchilada sauce, divided
12 corn tortillas

Sour cream and additional chopped cilantro (optional)

DIRECTIONS
PREP TIME 40 MINUTES  TOTAL TIME 1 HOUR  YIELD 6 SERVINGS

1.  Preheat oven to 400F.  Dice sweet potato and bell pepper into 1/2 inch pieces.  Finely chop onion.  Spray skillet with canola oil.  heat over medium-high heat 1 to 3 minutes or until shimmering.  Add corn; cook, covered, 1 to 2 minutes or until golden brown.

2.  Reduce heat to medium-low.  Stir in sweet potato, bell pepper, onion, pressed garlic oil and cumin.   Cook, covered, 4 to 6 minutes or until sweet potato is tender,  stirring occasionally.  Cool for 10 minutes.

3.  Grate cheese.  Combine sweet potato mixture, cilantro, 1/2 cup of the enchilada sauces and hal fo the cheese in Bowl; and mix well.

4.  Place tortillas into warmer.  Spread 1/2 cup of the enchilada sauce over bottom of Baking Pan.  Arrange six of the tortillas over flat side of Cutting board.  Fill each tortilla with about 1/4 cup of the sweet potato filling.  Roll up tortillas and place seam side down into pan.  Repeat with remaining tortillas and filling.  Pour remaining 1 cup sauce over enchiladas begin along the edges of the pan and work toward the center, this will help keep the edges of the enchiladas moist, sprinkle with remaining cheese.

5.  Cover pan with aluminum foil.  Bake 18 to 20 minutes or until cheese is melted.  Serve with sour cream and additional chopped cilantro, if desired.