My dear enchiladas,
How do you catch my heart so.
I dream of you day and night.
Your spicy goodness,
your melty cheesiness,
your sweet potato-ey-ness.
(Not a word, but, yes, I'm good at making them up)
This meatless Monday I could no longer hold out.
Nope, my day and night dreams finally caved me in.
I seem to be sliding down a slippery slope of roasted sweet potatoes
and diving ear-deep into a lake of creamy salsa verde enchilada sauce.
(Cloudy with a Chance of Meatballs -eque... I think yes)
Just imagine me
head thrown back,
one foot popped in pure joy,
spewing enchilada sauce out of my mouth like a fountain.
Talk about joyous.
Now that I'm past my food dreamy diatribe,
let's move on to the recipe at hand!
Sweet Potato, Yam Enchiladas
2 yams, sliced and roasted
2 sweet potatoes, sliced and roasted
8 slices pepper jack cheese
1/2 cup cheddar cheese
1 jar salsa verde
1 bunch cilantro
1 cup milk
(any kind will work, I used 1%)
1. Preheat oven to 400F.
2. Sliced yams and sweet potatoes and toss in olive oil, salt, and pepper to taste.
3. Spread out on baking sheet(s) and roast for 1 hour.
(I do the potato roasting the night before)
4. Drop oven to 350F.
5. In blender combine salsa verde, milk, and cilantro (stems removed).
6. Blend until cilantro leaves are small, but not invisible.
(I know, so technical!)
7. Tear squares of cheese in half and place in the center of each tortilla.
8. Add there to five slices of roasted yam/sweet potato.
9. Roll tortilla up tight around the insides and poke with a toothpick.
(This'll hold it tight)
10. Place inside glass casserole pan.
11. Repeat eight times.
12. Cover with salsa verde-milk enchilada sauce.
13. Sprinkle cheese over the top of the enchiladas.
14. Pop in the oven for 25-30 minutes or until bubbling.
My pictures are exceptionally awful this week.
The sincerest of apologies.