Sweet Potato “Enchiladas”


Collard Greens are a super-healthy alternative to tortillas in this recipe.  You can use canned enchilada sauce but making your own isn’t that difficult.  This recipe takes some time to prepare.

Clean and dice 2 leeks.  Saute in 2 T. olive oil until tender.  Add 1 C. vegetable broth along with 2 C. peeled, diced sweet potatoes, 2 C. chopped green beans and 1 minced clove of garlic .  Simmer on low heat until tender.  Season with salt and pepper.

Meanwhile, wash 1 bunch of collard greens and remove the center stems.  Blanch or steam the leaves very briefly to soften them up, then rinse in cool water.

Grate 1 C. sharp cheddar or jack cheese.

One at a time, place the collard leaves in a casserole dish and put 2-3 T. of the sweet potato mixture and 1 t. of grated cheese onto them, then roll up as you would a tortilla.  The edges should be facing down when you are done.  When you are done, the dish should be packed fairly tight.

Pour enough enchilada sauce over the collard to fill the pan about 1/2 inch deep.  Sprinkle additional grated cheese over the top if you like.

Bake at 350 degrees until the sauce is bubbling and the cheese is browned, about 25 minutes.

Enchilada Sauce:

Remove the stems and seeds from 4 dried New Mexico chiles and 4 dried Ancho chiles (or whatever varieties you prefer).  Boil in 2 C. of water until very soft.  Puree the chiles in a blender with 1 small clove of garlic and enough of the cooking liquid to make a thin paste.

Heat 1 T. olive oil in a small saucepan and add 2 T. white flour.  Cook over very low heat until it just begins to brown.  Add the pureed chiles and stir to combine.  Thin to the desired consistency with vegetable broth or water, and season with salt.

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