Enchilada Strata
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.
Serves: 6-8
Prep Time: 20 min
Cook Time: 60 min
Ingredients
Sauce:
1
Red onion, chopped
2 Cloves
Garlic, crushed
28 Ounce Can
Salt free tomatoes, fire roasted preferred
2 Tbsp
Chili powder
1 Tsp
Cumin
3 Tbsp
Arrowroot powder
1 1/2 Cups
Water
Filling:
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)
Directions
1
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.
2
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.
3
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.
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