Sweet Potato Green Chile Enchiladas Verdes
Roasted sweet potato cubes, black beans and green chiles rolled in warm corn tortillas, covered with salsa verde and Monterey Jack, and baked until browned.
Servings 6 servings
Ingredients
For the Filling
- 1 ¼ pounds sweet potatoes peeled, cut into ½ inch cubes
- 1 tablespoon olive oil
- 1 can black beans 15 ounces, rinsed and drained
- 2 cans diced green chiles 4 ounces each
- 1 jalapeno seeded and minced
- 2 cloves garlic minced
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- 2 ounces feta crumbled, or cotija
For Assembly and Topping
- 10 to 12 corn tortillas
- 2 cups mild salsa verde
- 8 ounces Monterey Jack grated
- 2 tablespoons sour cream thinned with a little water
- ¼ cup red onion chopped
- ¼ cup fresh cilantro chopped
- lime wedges for serving
Instructions
Roast and Fill
- Heat the oven to 425 degrees F. Toss the sweet potato cubes with the olive oil and salt and roast 25 minutes, turning once, until browned at the edges but still holding their shape.
- In a large bowl, combine the hot roasted cubes with the black beans, green chiles, jalapeno, garlic, cumin and chili powder. Squeeze the lime juice over while everything is still warm.
- Fold in the crumbled feta gently so the cubes stay whole.
Roll and Bake
- Drop the oven to 375 degrees F. Warm the corn tortillas until pliable, about 20 seconds a side in a dry skillet, so they do not crack when rolled.
- Spread a thin layer of salsa verde across the bottom of a white ceramic baking dish.
- Spoon about ⅓ cup of filling down the center of each tortilla, roll it snugly, and set it seam side down in the dish. Line the tubes up in one row facing the same way, packed against each other.
- Pour the remaining salsa verde over the rolled tubes and cover with the grated Monterey Jack.
- Bake 25 minutes, until the cheese is browned in patches and the sauce is bubbling at the edges.
- Rest 10 minutes, then drizzle with the thinned sour cream and scatter the red onion and cilantro over the top. Serve with lime wedges.
Notes
- Roast, do not boil: roasted half inch cubes hold their edges inside the roll, while boiled cubes turn to paste.
- Warm every tortilla: cold corn tortillas crack down the middle when rolled.
- Salsa verde vs green enchilada sauce: salsa verde is tomatillo based, tart and thick. Canned green enchilada sauce is chile based, milder and thinner. If you use the canned sauce, add an extra tablespoon of lime juice to the filling.
- Make ahead: roll and refrigerate up to 24 hours without the sauce and cheese, then top and bake with 10 extra minutes.
- Add chicken: fold in 2 cups of shredded chicken and use 12 tortillas.