Sweet Potato, Monterey Jack & Manchego Enchiladas
December!!! i <3 you.
Everything in December is just so pretty and shiny. And holiday-happiness is just exploding everywhere, definite plus. It’s kind of like December is blog world. You know how everything is so pretty and perfect in blog world? Like the oven is always filled with cookies or baked oatmeal, there are no days where I’m an emotional mess (for no reason), there are never dirty dishes, there are no leftover Thanksgiving dishes accidentally left in the oven for 2 days later, there are no dentist appointments, everything is healthy + perfectly portioned, and enchiladas are made with 2 kinds of cheeses, neither of which is queso fresco. If you love queso fresco, I’m not hating. It’s just that it doesn’t taste like anything to me.
Anyways, enough about that. Back to December, where everything is just so pretty + perfect + has it all together.
So I always think it’s funny how my blog views drop in the couple of days after Thanksgiving. I think everyone is stuffed and can’t bear to look at anything food-related. Much less look at a cute, little wheel of cheese. But now it’s been like an entire 3 days since turkey-day…so bring on the food. And that leftover turkey.
I am happy to say that our house is finally pecan pie free. There had been a pie sitting on our counter screaming my name every chance it got. But it’s gone now. Now someone just needs to remove those sneaky little Trader Joe’s Chocolate Chip Cookies from the top of our fridge. It’s that “Trader Joe’s Effect” that always gets me. Why am I so brainwashed to believe that everything I buy there is somehow healthy?!
Are you turkey-ed out yet? I am. In an attempt to get rid of it all, I stuffed all the leftover turkey in these enchiladas. It was effective because I totally forgot I was eating turkey. All I tasted was cheesy + sweet potato + enchilada sauce deliciousness. Just the best.
Also the best, I just bought this soap. And all I want to do is shower. All the time. It smells so good. I started buying men’s soaps when I realized that they are way better smelling than any girly soaps out there. I mean, I like me some fruity-coconut scented products, but they pale in comparison to all the super manly smelling fresh scents out there. Thoughts?
So within the next month I will host a super fun blog giveaway (friday!), build at least 1 gingerbread house, begin re-modeling our future house (there is far too much wood paneling and the bathroom floor and walls are covered in bright pink + red tiles), decorate many Christmas cookies, drink a plethora of hot chocolate, get married to my favorite person and go on a honeymoon. I’ve been looking forward to this December for a very long time.
- 3 tbsp canola oil
- 1 tbsp garlic cloves, minced (~2 large cloves)
- 2 Tablespoons + 1 teaspon chili powder
- 12-ounce can tomato paste
- 3 cups vegetable broth
- ½ tsp salt
- 2 cups cooked turkey, shredded (or chicken)
- 1 cup roasted sweet potato, mashed
- 2/3 cup cheese, grated (I used Jalapeno Monterey Jack and Manchego)
- 14 corn tortilla
- 3 tablespoons cheese, grated
- First make you enchilada sauce. In a sauce pan over medium-high heat, add canola oil and minced garlic. Stir frequently until garlic turns golden brown, about 3 minutes. Whisk in chili powder, tomato paste and vegetable broth until smooth. Add in salt. Bring sauce to a boil and then reduce to a simmer.
- Next make your filling. In a large bowl, combine mashed sweet potato puree, turkey, cheese and 1/2 cup enchilada sauce.
- No assemble the enchiladas. Microwave the tortillas in several damp paper towel for 30-60 seconds, or just until they can be rolled without breaking. Place 1/2 cup enchilada sauce in the bottom of your baking dish (I used 2 baking dishes). Dip a tortilla into the enchiladas sauce. Place ~1/4 cup filling onto the center of the tortilla and then roll it up. Repeat with remaining tortillas. Sprinkle the top with 1 1/2 tablespoons cheese (or more if you're feeling it). Cover with foil and bake for 35-40 minutes. Can broil doing last 2 minutes of baking time to make the top crispy. Serve with fresh cilantro.