Mole Poblano Enchiladas with Sweet Potato

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large skillet, heat 1 tablespoon of olive oil over medium heat, then add 2 medium diced sweet potatoes and cook for 8-10 minutes until slightly tender, stirring occasionally.

3. 3

   Stir in 1 small finely chopped red onion and 2 minced garlic cloves, cooking for another 3-5 minutes until the onion softens.

4. 4

   Add 1 teaspoon ground cumin, 0.5 teaspoon smoked paprika, and 0.25 teaspoon cayenne pepper, cooking for 1 minute until fragrant, then pour in 0.5 cup vegetable broth and simmer for 5 minutes until the liquid reduces.

5. 5

   Remove from heat and stir in 0.5 cup chopped fresh cilantro.

6. 6

   Warm 12 corn tortillas, then fill each with about 0.25 cup of the sweet potato mixture, roll them tightly, and place seam-side down in a 9x13 inch baking dish.

7. 7

   Pour 2 cups of prepared Mole Poblano sauce evenly over the enchiladas, ensuring they are fully covered, and sprinkle with 1 cup of crumbled cotija cheese.

8. 8

   Bake for 20-25 minutes until the sauce is bubbly and the cheese is melted, then serve immediately.