Cooking vegetables until they brown caramelizes the sugars, creating rich and complex flavors. These enchiladas are different and delicious.
Serves: 12Hands-on: 25 minutesTotal: 1 hour 5 minutesDifficulty: Easy
- 1 Tbsp. olive oil
- 1 onion, chopped
- 1 package (8 oz.) sliced mushrooms
- 2 yellow summer squash, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can (15 oz.) sweet potatoes in light syrup, drained
- 1 tsp. dried basil leaves
- 1 tsp. dried thyme leaves
- ½ tsp. salt
- ⅛ tsp. ground black pepper
- ½ cup chicken stock
- 3 cups tomato sauce
- 2 Tbsp. taco seasoning
- 12 flour tortillas (8")
- 2 cups shredded Cheddar cheese
- Preheat oven to 375ºF.
- In a large skillet, heat olive oil over medium heat. Add the onion; cook and stir until the onion starts to brown, about 8–10 minutes. Add the mushrooms; cook and stir until tender, about 8 minutes longer.
- Add the squash and bell peppers. Cook and stir until the liquid evaporates and vegetables begin to brown, about 7–9 minutes longer.
- Place the sweet potatoes in medium bowl; add basil, thyme, salt, pepper, and stock. Mash using a potato masher until smooth.
- In a medium bowl, combine tomato sauce and taco seasoning; stir until blended. Place ½ cup of the sauce mixture in bottom of a 13" × 9" baking dish.
- Arrange the tortillas on a work surface. Spread with potato mixture, then divide the vegetable mixture on top. Roll up and place seam-side down in the sauce in a baking dish. Top with cheese.
- Bake 40 minutes, or until casserole is bubbling.