Beautiful red Kuri squash, acorn squash, sugar pumpkin, kobacha, delicata, sweet dumplings, even roasted spaghetti squash will work well here. These Mole Enchiladas cover basically every dietary preference! In a 9 by 13 baking dish, pour just enough of the salsa verde to coat the bottom the the dish. The quick mole sauce can be made a few days in advance and stored in the refrigerator. These take a little bit of prep work, but much of it can be done in advance. If you’re a convert to meatless eating or are simply trying to get more nutrients into your diet, having a roster of easy vegetarian recipes on hand makes it faster to get dinner on the table. Repeat for the remaining tortillas. Especially enchiladas that are smothered with a fast mole sauce and loaded with fiber and veggies. Topped with our fresh mole … In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Was wanting a vegetarian mole enchilada and this is what I came up with. Required fields are marked *. A fast, flavorful, and rich mole sauce makes these enchiladas perfect for weeknights! I’m a fraud, I know…. Serve them up with a quick Mexican coleslaw, cilantro-lime cauliflower rice, or just another helping of enchiladas. Win-win! Assemble the enchiladas by taking one corn tortilla and adding a big scoop of the potato filling, about 3 heaping tablespoons or so. Fried Calamari. One night a week is reserved for Indian cuisine (because I can’t go a week without curry or tikka masala!) Your choice of chicken or spinach in corn tortilla enchiladas. Your email address will not be published. VEGETARIAN: simply omit the chicken and instead swap it for a can or two of black beans or pinto beans. Repeat with remaining tortillas. Burrito bowls & fish taco bowls (recipe?! Spoon 1/8 of the sweet potato mixture down the center. olive oil. Fill the tortillas: place a couple spoonfuls of mashed sweet potatoes and chicken in … To assemble the enchiladas, grab a skillet and heat a dash of oil. But … I'm here to inspire you with indulgent, healthy, real food (& lots of antioxidant chocolate). It’s believed that enchiladas may have originated from a similar Mayan dish called papadzules. Mar 29, 2017 - These vegan Sweet Potato & Corn Enchiladas with Mole Sauce are so flavour-packed they will satisfy everyone! ), and a handful (yes, handful, not billions) of spices hanging out in your pantry. ... You can make the sauce a day before making the enchiladas. *Note: to keep these vegetarian, omit the chicken and substitute 1-2 cans of black beans or pinto beans; quinoa is also a great option! The sweet potatoes can easily be baked and mashed or roasted. Start with a medium sized sweet potato (about 1 lb.) If you’ve got time, you can also make your own (dying to try this recipe or this one – clearly, I love Kaylee’s blog like none other!). Photos by Emily Caruso. Pin these Chicken & Sweet Potato Mole Enchiladas for later! Pour 1/2 c. mole sauce into the bottom of a 9×13 casserole dish. Add the raisins last. Sweet potatoes, corn, black beans and cilantro in a tomato broth. Preheat your oven to 350°F Choose a baking dish that would hold 8 rolled enchiladas. Add the onions and cook about 12 minutes, or until lightly browned. They make tortillas with almond flour, cassava flour, and even cashew flour, so your choices are definitely not limited! Use an immersion blender to puree the sauce until smooth (alternatively, add the sauce to a food processor and puree until smooth, then pour back into the pot). Heat the oil in a skillet or large saucepan. Bake at 350 F for 25-30 minutes, tenting with aluminum foil if needed. When it comes to a low boil, reduce heat to low and simmer for another 2-3 minutes. Toss to coat the beans and set aside. Whole30, Paleo, gluten free - an easy twist on your favorite Mexican dinner! These Chicken & Sweet Potato Mole Enchiladas are the perrrrrfect winter-to-spring transitional recipe. Mole sauce is a blend of traditional enchilada sauce, but has a dark, smoky flavor thanks to the addition of dark chocolate and spices. ). Pour in the tomato sauce, broth, chipotle pepper, adobo sauce, almond butter, dark chocolate, chili powder, paprika, salt, cumin, and cinnamon. And I don’t know about you, but my local supermarket doesn’t carry a wide variety of dried peppers. Sweet Potato Enchiladas. Your email address will not be published. Stir in the garlic 30 seconds. Dice the pepper into pieces similar in size to the sweet potato. Toss to coat … Sweet Enchiladas Under a Salad. You could also add cooked quinoa! Assemble the enchiladas: Heat the corn tortillas either on a comal, or dry skillet until warm. Instead of nuts, we’re using almond butter (I KNOWWWW! We do things seasonally, Paleo, gluten free, & vegan. GLUTEN-FREE: simply use certified gluten free tortillas, corn tortillas, or Paleo tortillas. Everyone’s familiar with enchiladas, and I’m pretty sure Mexican food is a staple weeknight dinner in every American household. Sweet Mole Sauce: 5 dried ancho chiles; ... potatoes and diced tomato in … Using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Fill the tortillas: place a couple spoonfuls of mashed sweet potatoes and chicken in the tortillas, then drizzle with a spoonful of mole sauce. Bake the sweet potatoes, remove the skin, and mash the flesh with a fork if not done already. Tofu Enchiladas with Sweet Potatoes in Mole Sauce. Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 … Mole Sauce- Heat the coconut oil in large stockpot over medium heat. So good! Be sure to share your photos on Instagram and tag me @well_fedsoul!! Let the fiesta begin! Sweet Potato Enchiladas. Pour 1/2 c. mole sauce into the bottom of a 9x13 casserole dish. Print Recipe Grocery List Favorites. 18 %, Sweet Potato (Yam) Casserole With Marshmallows. The sweet potato sheets rolls up with ease around a mix of sautéed onions, sweet potato, spices, beans, corn, and pepper jack cheese. Preheat your oven to 350°F Choose a baking dish that would hold 8 rolled enchiladas. Traditional mole sauce can also include nuts and dried fruit (like raisins). 55.9 g Top with a sprinkle of shredded Monterey Jack cheese. Wrap and roll the tortilla to the end of the baking dish. Total Carbohydrate and one night for Mexican. Pretty quick and easy to make too. Season with salt and pepper. Roll tightly and place seam-side down into the 9x13 pan. Chicken & Sweet Potato Mole Enchiladas are quick, easy, and packed with fiber. ), shredded cooked chicken breast (about 2 cups), Paleo tortillas (like Siete Cassava & Coconut). Roll tightly and place seam-side down into the 9×13 pan. Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges. Set oven to heat to 350 degrees F. Place a skillet over medium high heat. You can also cook and shred the chicken a day or two in advance to make assembly much easier. Thanks for reading and making these recipes! Repeat with remaining tortillas. Enchiladas typically call for corn tortillas, so feel free to use white or yellow ones. and one poblano pepper. The candied pecans and gorgonzola were out, but the sweet potato and tofu filling was in, along with a homemade mole sauce. Top with 1/8 of the black beans. You’ll definitely want to serve these with sliced avocado, a ton of cilantro, diced red onions, and even a quick crema sauce. This recipe for Butternut Enchiladas with Mole sauce (deep smokey spicy sauce with a hint of chocolate), can be made with any roasted winter squash, so feel free to experiment with new kinds. Whole30, Paleo, gluten free - an easy twist on your favorite Mexican dinner! Place chopped sweet … These Black Bean Sweet Potato Poblano Enchiladas are made with sweet potatoes, roasted poblanos, red onion, black beans, and Mexican spices. Topped with fresh avocado slices. If you tolerate dairy well, top the enchiladas with full fat organic cheddar cheese or crumbled queso fresco. Plus you can prep them in advance! Peel and dice the sweet potato into 1/4-inch cubes. Origins of Enchiladas. Typically, enchiladas are made with meat, seafood, beans, cheese, potatoes… The filling is rolled into soft corn tortillas, topped with salsa verde, Mexican cheeses, and baked until … | Whole30 + Paleo + gluten free + dairy free + vegetarian option|. Traditional mole sauce also has like a billion ingredients. Fill the tortillas: place a couple spoonfuls of mashed sweet potatoes and chicken in the tortillas, then drizzle with a spoonful of mole sauce. ... Enchiladas con Mole. Add the garlic and cumin and cook … But the first written recipe for enchiladas was in an 1831 cookbook called El Cocinero mexicano ().. These Chicken & Sweet Potato Mole Enchiladas are a fantastic way to shake up your Mexican food, and they’re no more time-consuming than regular enchiladas. Nutrition information per serving (2 enchiladas):Calories:  450         Protein:  26g           Carbs: 54g           Fat: 15g            Fiber: 7g. Are these Chicken & Sweet Potato Mole Enchiladas healthy? ), dark chocolate, raisins (don’t freak out! And never ever ever get tired of them. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes. Using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Add the diced onion and saute until translucent. Heat the coconut oil in a medium skillet over medium-high heat. And in my late 20’s, things are no different. cheese, chicken, dairy free, dinner, enchiladas, gluten free, grain free, healthy, mexican, mole, paleo, poultry, whole30, chipotle chile pepper from a can of chipotle chile peppers in adobo sauce, chopped, adobo sauce from the can of chipotle chile peppers (depending on your spice preference! Mar 10, 2019 - Chicken & Sweet Potato Mole Enchiladas are rich, dark, & perfectly spiced. DAIRY-FREE: they’re already dairy-free as long as you either use dairy-free cheese or no cheese at all. They’re incredibly easy, and as long as you’ve got shredded chicken on hand, these shouldn’t take you long at all. $9.25. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one. Whole30, Paleo, gluten free - an easy twist on your favorite Mexican dinner! Feel free to sub in sweet potatoes for an … To keep your tortillas soft and pliable, dunk them in the mole sauce, scrape off the excess, and then fill and roll. February 26, 2019 By Kasey Leave a Comment. WHOLE30/PALEO: choose a Whole30 compliant tortilla (see below for rec’s). Top with the rest of the sauce. We had a fiesta a handful of times throughout the year, and it was there I was introduced to authentic Mexican cuisine. Sweet potatoes and poblano peppers come together to make these flavorful and hearty enchiladas… Add the garlic, chili powder, brown sugar, cinnamon, chipotle chili powder, and ground cloves and cook about 1 … Nope, we’re keeping things incredibly simple in these Chicken & Sweet Potato Mole Enchiladas . 5 from 5 votes. Cut the stem off the pepper, slice lengthwise, then scoop out the seeds. Whole30, Paleo, gluten free - an easy twist on your favorite Mexican dinner! OR… just make the entire batch of enchiladas and refrigerate the entire pan prior to baking. Frozen potatoes, often labeled diced hash brown potatoes, make these healthy enchiladas come together quickly. I usually make half our enchiladas with flour tortillas for him and half using Paleo, grain-free tortillas for myself. The smoky sweetness of mole is perfect with sweet potatoes. These Chicken & Sweet Potato Mole Enchiladas are a great way to shake up the classic. $10.50. Serve with sliced avocado, a squeeze of lime juice, fresh cilantro, and diced red onions. Heat the olive oil over medium-high heat in a large skillet. Feb 26, 2019 - Chicken & Sweet Potato Mole Enchiladas are rich, dark, & perfectly spiced. When hot, sauté the onion and garlic until the onions turn translucent and begin to brown, about 5 minutes. Pour the remainng mole sauce over the enchiladas, then sprinkle evenly with cheddar or queso fresco, if using. I love the Siete brand grain-free tortillas; they’re the perfect substitute for wheat ones! I think I could eat enchiladas for dinner every night that ends in -y. Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Growing up, we’d have tacos or nachos at least one night a week. They’ll warm you up, keep you cozy, and promise not to be dense and heavy in your stomach. While I love corn tortillas, my husband prefers flour. Let’s chat mole sauce because it’s a relatively new concept for me, and perhaps it is for you, too. Or, if you’re me, microwaved in the infamous potato bag my grandma bought me for Christmas one year. Mole sauce is rich, dark, spicy, and smoky for a flavor that’s different in a totally good way! Heat a medium saucepan over medium-high heat and add remaining 1 Tbsp. Mar 27, 2019 - Chicken & Sweet Potato Mole Enchiladas are rich, dark, & perfectly spiced. I’m a huge sucker for all things Mexican, and I blame it on my high school & college Spanish classes. This Butternut Mole Enchiladas Recipe Is Bursting With Flavor. Pour about 1/4 cup of the mole Sauce into the bottom of the baking dish. Mar 26, 2019 - Chicken & Sweet Potato Mole Enchiladas are rich, dark, & perfectly spiced. Arrange the enchiladas in a casserole and top with … Alternatively, prick each potato a 5-6 times with a fork, and microwave on a plate for 5 minutes. 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Or yellow ones advance to make assembly much easier ’ d have tacos or nachos at least one night week!, easy, and microwave on a plate for 5 minutes and garlic until onions. These vegan sweet Potato mole enchiladas are quick, dark chocolate, raisins ( don t...