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“A recipe from Old ElPaso Mexican Foods.”
READY IN:
20mins
SERVES:
8
YIELD:
8 enchiladas
UNITS:
US

Ingredients Nutrition

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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