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.
Prep Time: 20 min
Cook Time: 60 min
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.