Sweet Potato Enchiladas with Caramelized Onions


 

Sweet Potato Enchiladas with Carmelized Onions

   I took this picture before I baked it at a class so that is why the cheese is un-melted.- just picture it gooey and so good!!!

This is a fabulous filling meal.   Sweet potatoes are such a power house of nutrients.  They are loaded with Vitamin A,C,and D.   Those vitamins help boost your immune system as well as increase the elasticity in your skin which means fewer wrinkles ladies!  Plus they taste amazing.  If you are not a sweet potato lover try these enchiladas you might change your mind!!  To get an extra dose of sweet potatoes, these fries, are always a hit at our house.

Back to the enchiladas. The sauce really makes the enchilada,  I like  to use  La Victoria thick and chunky tomatillo salsa, or you can make your own.

I prefer the salsa to the pre made enchilada sauce, because in general I have found the ingredients are a lot cleaner in  commercial salsas.  Not all, but a lot of the  commercial green enchilada sauces, have hydrogenated oils and a huge list of ingredients that are un-recognizable.    As you can see in the ingredient picture I like to buy my spices in bulk.  I save a lot of money that way.  I buy my spices from Penzy’s– the absolute BEST spices, and they are a good price, or from Asain or Latin markets.  Someone told me that even in the latin section of a chain grocery store you can buy spices in bags like this that are a lot cheaper than one aisle over.

You can make these enchiladas with or without the onions, the onions just give them one more dimension of flavor that I like.


Sweet Potato Enchiladas with Carmelized Onions Ingredients

This meal also freezes beautifully.  In fact it is one of the meals that we make in my freezer meals class.   To make these enchiladas a little creamier you can add a shmear of cream cheese  in with the filling while rolling the enchiladas.

To freeze these: I like to make the enchiladas and then freeze them in a glass dish or you can freeze them in the tin take away’s you get at the dollar store.  Make a note on them that you bake them at 350 for 20-25 minutes.  If you put them straight from the freezer into the oven allow them a little more time to defrost and cook.  The consistency when they are frozen is more like a casserole, but still so good and a healthier option to a lot of frozen meals.

Coming up on the blog Isaiah’s chocolate birthday cake recipe, and a video how to make your own gogurts!!

Sweet Potato Enchiladas with Carmelized Onions

 

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12 Responses to Sweet Potato Enchiladas with Caramelized Onions

  1. Kristin says:

    I love these! And they are the perfect start of fall meal.

  2. Brooke says:

    These are so delicious! Thanks for posting the recipe. It was so great to learn from you the other night. Just a quick question-Does the lime go in the filling or do you use it as a garnish? I couldn’t remember-Thanks!

    • desiree says:

      Brooke-So glad you like them. The lime goes in the filling, but you could do both! It was so fun to teach the other night, thanks for saying hello on the blog!

  3. Joy Dvorak says:

    This recipe is delicious. It is a wonderful blend of flavors. Thanks or sharing.

  4. Clarissa says:

    I’m wondering if I could substitute the corn tortillas for flour tortillas since I don’t have any on hand? Do you think that it would taste as good?

  5. Pingback: Freezer Meals For Baby Ward - Unconventional Kitchen::Unconventional Kitchen::

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