Sweet Potato & Corn Enchiladas with Mole Sauce
So flavour-packed they will satisfy everyone! Pretty quick and easy to make too. Topped with avocado makes a perfect Mexican inspired weeknight meal.
So flavour-packed they will satisfy everyone! Pretty quick and easy to make too. Topped with avocado makes a perfect Mexican inspired weeknight meal.
- Carbohydrate 12.292291993994 g
- Cholesterol 0 mg
- Fat 6.09755414138236 g
- Fiber 3.7170425568228 g
- Protein 2.32372398198198 g
- Saturated Fat 0.884735588021296 g
- Serving Size 1 1 Enchilada (86g)
- Sodium 13.3188406906955 mg
- Sugar 8.57524943717119 g
- Trans Fat 0.379904462318844 g
- Calories 102 calories
Step-by-step
- Preheat your oven to 450F (230C).
- Spread the sweet potatoes across a large baking sheet, then drizzle the olive oil, chili powder, and salt across the potatoes. Toss well to coat the sweet potatoes. Bake for 12 to 18 minutes, turning every now and then until the potatoes have browned a bit on the outside and are tender all the way through when pierced with a fork. Remove from the oven and set aside.
- Reduce the over to 350F (180C).
- Spread 1/3 of the mole sauce to cover the bottom of an 8" x 11" baking dish. Assemble your enchiladas by filling a tortilla with 1/6 of the sweet potato and 1/6 of the corn (don't worry about trying to make this perfect). Roll it up, and place it in the baking dish, with the seam side down. Repeat with the remaining tortillas until you have filled your dish. If you have any leftover sweet potato or corn, just shove it down the sides. Spread the remaining mole sauce across the top of the enchiladas. Bake for 15 to 20 mins until hot all the way through. Garnish with the avocado and cilantro before serving.
Deep mahogany mole sauce bubbling against the sides of a ceramic baking dish contrasts sharply with the bright green of fresh cilantro and creamy chopped avocado. Sweet potatoes roasted at 450 degrees Fahrenheit develop caramelized edges that hold their structure when enveloped inside soft tortillas, preventing the filling from turning into an undesired purée.
Starchy vegetables often dry out during initial high-heat roasting, making moisture management critical before assembly. Tossing the cubed tubers in exactly one tablespoon of olive oil coats the exterior sufficiently to encourage browning without making the pan soggy. When transitioning the oven temperature down to 350 degrees Fahrenheit for the final bake, covering the dish loosely with foil for the first ten minutes prevents the exposed tortilla edges from hardening into an unpalatable crunch.
Fresh corn kernels yield a distinct, crisp pop compared to frozen alternatives, which retain excess water and require a thorough thawing and draining phase on paper towels before mixing. Assembled enchiladas hold up well in the refrigerator for up to two days when stored in an airtight container, though the sauce will continue to hydrate the corn tortilla wrapper over time, softening the exterior significantly.
