Total Recipe cost: $3.83
Servings Per Recipe: 4 enchiladas
Cost per serving: $0.96 per enchilada
Prep time: 10 min. Cook time: 30 min. Total: 40 min.
|2 cups||Roasted Poblano and Sweet Potato Salad||$1.52|
|4||fajita size flour tortillas||$0.32|
|one 10 oz. can||enchilada sauce||$1.00|
|1 cup||shredded cheddar||$0.99|
STEP 1: Preheat your oven to 350 degrees. Spray a baking dish lightly with non-stick spray. Using a fork, slightly mash the Roasted Poblano and Sweet Potato Salad.
STEP 2: Lay out your tortillas and divide the mashed up sweet potato mixture evenly between all four (about 1/2 cup each). Sprinkle a little bit (about 2 Tbsp) of shredded cheddar in each tortilla as well. Gently fold the sides of the tortillas in toward the center, one side over the other, until they look like fat cigars.
STEP 3: Pour a little bit of enchilada sauce in the bottom of your baking dish. Place the rolled enchiladas in the baking dish, seam side down. Top the enchiladas with the rest of the sauce and the rest of the shredded cheese.
STEP 4: Bake the enchiladas at 350 degrees for about 30 minutes. Enjoy!
Step By Step Photos
Mash the sweet potato salad with a fork to make it stick together better.
Fill each tortilla with the mashed sweet potato salad and a little shredded cheese.
Roll the enchiladas up, place in a baking dish and top with enchilada sauce (I've had readers say they've never heard of enchilada sauce, so here it is!).
Sprinkle with the remaining cheese and bake for 30 minutes.
And when they're done, you'll have these delicious bundles!
NOTE: This dish would freeze really well in an aluminum pan. Roll a bunch of the enchiladas up, place them in the aluminum baking dish, cover tightly with plastic wrap and freeze. When you are ready to bake, simply take the dish out, pour on a can of enchilada sauce and bake. you will need to add more baking time since they are frozen or you can thaw the dish in your refrigerator 24 hours prior to cooking.