Prep: 20 minutes Cook: 1 hour
By Chef AJ
Instead of rolling each enchilada individually, you can make this, delicious, hearty colorful casserole in less time than it takes to make individual enchiladas.
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 28 ounce can salt free tomatoes, fire roasted preferred
- 2 tbsp chili powder
- 1 tsp arrowroot powder
- 3 tbsp arrowroot powder
- 1 1/2 cups water
- 4 cups salt-free salsa
- 2 1/2 pounds sweet potatoes, mashed
- 1 pound bag frozen roasted corn, defrosted
- 4 ounce can mild green chiles
- 2 15 ounce cans salt-free black beans, rinsed and drained (or 3 cups of cooked beans)
- 2 16 ounce bags frozen kale, defrosted with all of the liquid squeezed out.
- 12 corn tortillas
- Topping: sliced olives and scallions (optional)
Sauce: Place the onion, garlic and liquid in a pot and cook 8-10 minutes until soft. Stir in tomato and spices and cook on low heat for 15 minutes. Add the arrowroot powder to a small amount of cold water and dissolve, then add to sauce and stir until thickened.
Filling: Peel sweet potatoes and boil or steam until soft. Process in a food processor fitted with the "S" blade until smooth and creamy. Place into a large bowl and stir in the salsa, corn, beans and kale. Mix well. I recommend using food service gloves so that everything gets fully incorporated.
Assembly: Preheat oven to 350 degrees F. Cover the bottom of a large baking dish with half of the enchilada sauce. A lasagna pan (10"x14" or 11"x15") is recommended. Place 6 tortillas on top of the enchilada sauce and then gently and evenly place the sweet potato mixture on top of the tortillas. Top with the remaining 6 tortillas. Pour the remaining sauce over the tortillas and sprinkle sliced olives, if using, over the top. Bake for 30 minutes. Sprinkle with scallions. and serve.