I think most cooks have a list of usual suspects that their family members aren’t so sure about. Most often in our house those suspect dishes are vegetables. It’s the dish I mention to my husband that gets a questioning “Really?” or a chorus of “Ooh gross” from my little ones. Nevertheless, I still love and cook vegetables. I have come to view this as a challenge to make vegetables so delicious that they forget they are eating something that might otherwise be considered questionable.
I love Tex-Mex food and enchiladas are a staple. Our family has a favorite local restaurant at home in Texas called the Raven. They have these sweet potato and spinach enchiladas that are so delicious that I tend to order them every time I eat there. I loved them so much that I decided to create my own. The result was so good that I can make these as a main course without any raised eyebrows or funny looks. There is something about a layer of crisp golden cheese that makes enchiladas, even the vegetarian ones, delicious.
Sweet Potato and Spinach Enchilada Filling
- 1 (5oz) bag of baby spinach
- 1 Tbsp butter
- 1 Tbsp of olive oil
- 2 large sweet potatoes (mine were a little over a pound and a half)
- 1/4 tsp cumin
- 1/4 tsp salt
- 1 pinch pepper
- 1 Tbsp cream
- 2 Tbsp butter
- 8 flour tortillas or corn if you prefer (if using corn tortillas warm them first so they are easier to roll and work with)
- 2 cups of grated monterey jack cheese
Sour Cream Sauce
- 1 1/2 cups sour cream
- 1 Tbsp cream
- 1/2 tsp cumin
- 1/4 tsp coriander
- 2 Tbsp tomatillo salsa (My favorite in Chicago stores is Jardines which is a Texas brand they carry at Jewel Osco.)
First peel and dice your sweet potatoes. Place the sweet potatoes in a large stock or sauce pan and cover them with enough water to were they are fully covered and bring the potatoes to a boil. Boil the sweet potatoes till they are tender and can be easily pierced with a fork.
When the potatoes are tender drain them and then return them to the pan and mash them with a potato masher. Add in the two tablespoons of butter and the tablespoon of cream and continue to mash till the potatoes are smooth and creamy. Mix in the cumin, salt and pepper to season them.
While your sweet potatoes are cooking take a large skillet and heat a tablespoon of butter and a tablespoon of olive oil on medium heat. When the butter is melted and the pan is hot add in the spinach.
Keep stirring the spinach as it wilts down and begins to cook. Once the spinach turns bright green and wilts it is cooked. Take the cooked spinach and lay it on a double layer of paper towels. Allow the spinach to cool and then use the paper towels to squeeze the moisture from the spinach. You don’t have to go over board but spinach is watery and you don’t want it to add too much extra moisture to the dish.
Once the vegetable fillings are prepared, make the sour cream sauce. In a skillet over low heat add the sour cream, cream, cumin, coriander and tomatillo salsa. Mix until it is warmed through and smooth and then remove it from the heat. You don’t want it to boil or get too hot.
The next step is to begin filling and rolling you enchiladas. Take a tortilla and place two rounded tablespoons of sweet potato and spread it on the tortilla then place a small spoon full of spinach on top then sprinkle a bit of the monterey jack cheese on top. Roll the tortilla and place it seam side down in a medium sized casserole dish which has been sprayed with cooking spray. Continue rolling the enchiladas until they are all filled and placed side by side in the pan.
Then cover the rolled tortillas with the sour cream sauce. Spread the sauce over the enchiladas evenly so that it covers them all. Then sprinkle the remaining monterey jack cheese on top.
Bake at 350 degrees until the cheese is melted and beginning to turn golden.
This recipe makes eight enchiladas, which serves four people. I like to serve my enchiladas with a black bean salad. I will share that recipe soon, but you could also serve it with a traditional mexican rice and beans.
