Make 20-24 enchiladas- but can make more with less! Thank you Sherrards for providing the space and care!
In the video, I show you how to make meaty chicken enchiladas. But you can make this a vegetarian meal by substituting sweet potatoes for the chicken.
Cotija cheese (already crumbed, used cheddar this time)
Diced whole onions and 3 garlic cloves (sautéed them in 1 tbsp of olive oil-if you don't cook them it, flavor will be a bit more intense)
1 tbsp gluten free flour
2 tbsp of chili powder
2 tbsp of smoked paprika
2 tsp of cumin
2 tsp of onion powder
2 tsp of garlic powder
2 tsp of cinnamon
2 tbsp olive oil
2 16 oz of vegetable stock or 16 oz cup of water and 2 tsp of better than bouillon (Add up to 4 more cups of water depending on the consistency)
1 tsp of peanut butter
1 tsp of tahini
1/2 tsp of vanilla
Yogurt as needed
1/4 tablet of Abuelita's chocolate, you can also use any powered cocoa chocolate and add 3 dates for sweetness.
1. Dice sweet potatoes, toss in olive oil, and roast at 425 F until tender.
2. Reduce oven temperature to 350 F. Use the shallow pan and set on med/high and put in 2 tbsp of olive oil and 1 tbsp of gluten free flour. Cook for for about 5-8 to brown and thicken. Use whisker to get rid of clumps.
3. In the mean time cook corn tortillas in a tsp of oil.
4. Assemble: You can either roll each one or make it into a lasagna or casserole. For portion control, roll so you know how much is in it. Use a baking dish with a lid or use a piece of tin foil to seal and steam. If you get fast enough at the rolling, you can leave tortillas into the sauce. Spread into pan and add 1/4 cup of sweet potato, yogurt, and onions. Then pack them tight next to the prior one. Pour sauce over them for moisture, I use about 1.5-2 cups, and top with cheese.
5. Bake for 15 min. Assemble the second pan while the first cooks.
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