Chicken And Sweet Potato Enchiladas Verde Food

CHICKEN AND SWEET POTATO ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Coat a 9-by-13 inch baking dish with cooking spray and set aside.
• Prepare the enchilada sauce. Heat the oil in a medium saucepan over medium-high heat. When the oil is shimmering, add the arrowroot powder and whisk until combined, about 1 minute. Add the tomato sauce, broth, chili powder, cumin, garlic powder and salt to taste.
• Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes.
• While the enchilada sauce cooks, spiralize the sweet potatoes. Trim the ends, then slice halfway through the sweet potatoes lengthwise, careful not to pierce through the center. Spiralize to yield chip slices. Set aside.
• Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange a third of the sweet potato slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle half of the beans, half of the chicken, 1 cup of the cheese, half of the spinach and 1/2 cup of the enchilada sauce evenly over the sweet potato slices. Repeat, starting with a third of the sweet potato slices, then the remaining beans and chicken, 1 cup of the cheese, the remaining spinach and 1/2 cup of the enchilada sauce. Finish the casserole with the remaining sweet potatoes slices and spread the remaining enchilada sauce over top. Cover tightly with aluminum foil.
• Bake the casserole for 40 minutes. Uncover and sprinkle with the remaining 1 cup of cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes. Let cool for at least 10 minutes, then top with the avocado and cilantro before serving.

KALE-POTATO ENCHILADAS VERDES

Steps:

• For the salsa verde: Bring a large pot of water to a boil and add some salt. Add the tomatillos, garlic, cilantro, jalapeno and onion and bring back to a boil. Boil until the tomatillos turn olive green, about 10 minutes. Strain, reserving 1 cup of the cooking liquid. Transfer the ingredients from the pot to a blender with the reserved cooking liquid and puree until smooth. Return the mixture to the same (empty) pot, bring to a boil and boil until the sauce is darker green and reduced, 20 to 25 minutes. Season with 1 teaspoon salt or to taste and set aside.
• For the enchiladas: Put the potatoes in a pot with enough water to cover, add some salt and cover the pot. Bring to a boil, lower to a simmer and simmer until the potatoes are fork-tender, 15 to 20 minutes. Drain and set aside.
• Heat the olive oil in a large pan. Add the garlic and onion and saute until golden, about 5 minutes. Add the kale and saute until wilted, about 5 minutes more. Mix in the butter and 1/4 cup of the crema until melted and smooth. Gently mix in the potatoes and 1 cup of the cheese. Season to taste with salt and pepper. Set the filling aside.
• Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with nonstick cooking spray.
• Heat enough vegetable oil to come 1 inch up the sides of a skillet to 350 degrees F over medium heat. Make an assembly line close to the stove top. Place half of the salsa verde in a cake pan (reserve the rest for topping) and put a cutting board and the potato-kale filling nearby.
• Dip a tortilla in the hot oil until golden but still pliable. Using tongs, transfer it to the cake pan with the salsa verde and turn to coat. Place the dipped tortilla on the cutting board, stuff with a scant 1/4 cup of the potato-kale filling and roll up. Repeat with the remaining tortillas, salsa verde and filling.
• Transfer the stuffed tortillas to the prepared baking dish. Top with the reserved salsa verde and remaining 1/4 cup crema and 1/4 cup cheese. Bake until darkened in spots, about 30 minutes. Serve slightly cooled.

SWEET POTATO ENCHILADAS

Steps:

• Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
• Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
• Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
• Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.
• Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
• Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

CHICKEN AND SWEET POTATO ENCHILADAS VERDE

Steps:

• Heat oven to 350°F.
• Mix sour cream and salsa until blended. Toss chicken with 1/2 cup cheese and 1 cup of the sour cream mixture.
• Spread tortillas with potatoes. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll up.
• Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese. Cover.
• Bake 15 to 20 min. or until heated through. Sprinkle with onions.