Veg-Out Enchiladas

Submitted by Wendy's Kitchen

"A recipe from Old ElPaso Mexican Foods."

 

• Ready In: 20mins
• Ingredients: 10
• Yields: 8 enchiladas
• Serves: 8

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.