sweet potato enchiladas

So the blog is quickly becoming that place I store all these recipes I come up with and hope I don't forget the next time around. 

Sweet potato enchiladas used to be a staple--especially when I had everything I needed for 50 cents a can at the shops around the corner in Chicago. The UK doesn't have basic enchilada sauce or canned jalapenos in most local shops, so I've had to learn the basics of american-style mexican food. 

This is I think year 8 or so of me making these--and I made an enchilada sauce from scratch that's pretty much the tastiest thing. I pretty much cried when I ran out of food on my plate. Here 'tis:

Sweet Potato Enchiladas

enchiladas & filling

8 wholewheat tortillas

2 small/ medium sweet potatoes, diced and boiled, then drained and placed in a large mixing bowl

1 white onion, diced

1 cup or so sweet corn (frozen or canned, fresh if you can get it!)

1 large tomato, diced

1 jalapeno, no seeds, diced small

1 cup cheddar cheese (I use medium strength), or an actual mexican-style queso...

1/2 tsp salt

sauce

200 g tomato puree

2 cups vegetable stock

1/2 tsp salt

1/4 tsp chili powder

1/8 tsp oregano

1 white onion, diced small

2 small shallots, diced

1 1/2 jalapeno, no seeds, diced small

1 tbsp flour

vegetable oil

topping

1 cup cheese -- cheddar or whatever you like

1. Combine all the enchilada filling in a bowl--first, mash the cooked, drained sweet potato in the bowl. I like to then add frozen sweet corn--it cools down the potato and brings the corn up to room temp. Add everything else, combine, set aside. You can do this while the enchilada sauce is cooking.

2. Pre-heat oven to 350 degrees. Add a tablespoon or 2 to a saucepan and heat over medium heat. Add onions, cook a minute, then add shallots and jalapeno--saute for 5 minutes or so, until it's all soft. Add another tablespoon of oil, heat up, and add tablespoon of flour and keep stirring for a minute or so, until flour is dissolved and the concoction is all bubbly. Stir in the chili powder and oregano, and stir for 30 minutes or so. Add the stock and puree and salt, and let simmer for 15 minutes. It'll thicken a bit--but if you like your sauce thinner, add up to another 3/4 cup of water or stock. 

3. spread a little sauce on the bottom of a lasagna size pan -- 11x13? You want just enough to cover. 

4. spoon filling on to tortillas--a couple large spoon fulls. Roll tortillas tight, and place seam-side down in pan. continue until you have all 8 side-by-side in the pan. If you have any extra filling, tuck it in to the ends of the of tortillas in the pan. 

5. Generously cover the enchiladas with the sauce--you want every part of the tortilla to be covered so they don't dry out. I like mine ridiculously saucy.... Cover with remaining cup of cheese. Cover pan with foil, and place in pre-heated oven for 20 minutes. Then take foil off, cook for another 10. Place under broiler for up to 5 minutes, until cheese is as browned (or not) as you like, being careful not to scorch the tortillas.

6. Let sit for at least 10 minutes, then serve--eat on their own, or with sour cream, guacamole, slices of avocado, etc. 

7. Cry at how delicious they are, and then despair if you have 4 or more people over to eat them, as you'll have no leftovers.