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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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A recipe from Old ElPaso Mexican Foods. Ingredients:
8 tortillas |
400 g enchilada sauce |
1 large sweet potato, peeled and finely cubed |
1 medium red onion, finely sliced |
1 small zucchini, finely cubed |
100 g button mushrooms, sliced |
2 large tomatoes, chopped |
1/2 cup light sour cream |
1/4 cup finely chopped coriander |
1/2 cup grated tasty cheese |
Directions:
1. Heat a little oil in pan and cook sweet potato for 5 minutes. Add onion, zucchini, mushrooms and 2 chopped tomatoes and cook for a further 5 minutes. Stir in half enchilada sauce and simmer for 2 minutes.
2. Open tortilla pack and discard freshness sachet. Microwave tortillas in pouch on high/850watt/100 percent power for 50 seconds* or remove from pouch, wrap in foil and heat in the oven at 180°C for 10 minutes.
3. Combine sour cream and coriander.
4. Dip or brush tortillas in remaining enchilada sauce to completely cover tortilla.
5. Spoon 2 tablespoons mixture onto one half of tortilla and fold over to create a half circle.
6. Place in a lightly greased baking dish. Top with tasty cheese and bake at 180°C for 7-10 minutes.
7. Remove from oven and serve immediately with coriander sour cream.
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