Enchilada Strata

Name: Enchilada Strata
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6-8
Ingredients: 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; 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

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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