Recipe: Roasted Sweet Potato & Onion Enchiladas


Making enchilada sauce is easy and so flavorful, especially if you use the best quality spices you can find. We love the spices at The Spice & Tea Exchange on St. Armand's Circle - they're unbeatable. 
serves 6-8

1 pound sweet potato (about 1 large), peeled and cut into 1/2-inch cubes
1 large onion, peeled, root removed and quartered
3 cloves garlic, peeled
1 jalapeno, stemmed and some seeds removed
6-ounces portobello mushrooms, sliced
2 cups packed kale, stemmed and torn into 1-inch pieces
1/4 cup extra virgin olive oil, divided
sea salt and freshly ground pepper
1 1/2 cups Enchilada Sauce (recipe follows)
14 corn tortillas
1/2 cup crumbled fresh goat cheese
avocado, cilantro, sliced onion, mixed greens, roasted pumpkin seeds (pepitas), and lime wedges for serving

1. Heat oven to 400 degrees. Line two large, rimmed baking sheets with foil, just to make cleaning up easier.
2. Toss potatoes, onion, garlic, and jalapeno with 3 tablespoons oil, season with salt and pepper, and spread evenly on 1 baking sheet. Toss mushrooms and kale with remaining tablespoon oil, season with salt and pepper and spread on 2nd baking sheet. Both trays will roast together in the oven, but for different lengths of time.
2. Roast kale mixture for 10 minutes, toss, then continue to roast until kale begins to brown, about 5-10 minutes more; remove baking sheet from oven. Roast potato mixture for 30 minutes, toss, then continue to roast until caramelized but not burnt, about 20-30 minutes more depending on the strength of your oven. Remove garlic and jalapeno from potato mixture and reserve for Enchilada Sauce. Reduce oven heat to 350 degrees.
3. Transfer both mixtures to a large bowl. Stir 1/2 cup Enchilada Sauce into roasted vegetable mixture. This is your filling.
4. Heat a small skillet over medium heat. Cook 1 tortilla at a time until toasted, about 30-45 seconds per side. If you're feeling ambitious, use a large skillet and cook multiple tortillas at once. Transfer to a large plate.
5. Spread 1/2 cup Enchilada Sauce on the bottom of a 9 x 13-inch glass baking dish. Working on a clean work surface, fill each toasted tortilla with a scoop of the filling, roll tightly and place in baking dish. Continue, packing them in tightly until all the filling is used, you should make about 14 enchiladas. Top with goat cheese.
6. Bake for 15 minutes, until sauce has set and cheese has slightly melted. Serve with all the fixings.

Enchilada Sauce:
1/2 large onion
3 cloves roasted garlic, from roasted potato mixture
1 roasted jalapeno, from roasted potato mixture
1/2 cup vegetable stock or water
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 teaspoon Spice & Tea ancho chili powder
3/4 teaspoon Spice & Tea chili powder
1/2 teaspoon Spice & Tea smoked sweet paprika
1 (26-ounce) container tomato puree
1 teaspoon sugar
sea salt and freshly ground pepper

1. Combine onion, roasted garlic and jalapeno, and vegetable stock in a blender; blend until smooth and set aside.
2. Heat oil in a large saucepan over medium heat, add minced garlic, both chili powders, and paprika; cook until fragrant, about 1 minute. Add blended onion mixture and cook until fragrant and bubbling, about 2 minutes. Add tomato puree and sugar. Bring to a simmer and cook until slightly thickened, about 10 minutes. Taste for spiciness and add additional chili powder, if desired. This recipe has a kid-friendly heat level. Season with salt and pepper. Freeze any leftover sauce for your next enchilada adventure.



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