Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Tortilla | 1 medium flour (45g) | 140 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Pumpkin | not in our table | 0 |
| Papaya | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup peeled, diced sweet potatoes
- 2 Tbs. olive oil
- 2 medium onions, diced
- 2 Tbs. minced garlic
- 1 small yellow squash, diced
- 1 small zucchini, diced
- 2 Tbs. chopped cilantro
- 1 Tbs. chopped fresh basil
- 3 Tbs. ancho chile purée
- 1 papaya, peeled, seeded and diced
- 4 poblano chiles, roasted, peeled and seeded
- 2 red bell peppers, roasted, peeled, seeded and diced
- 2 yellow bell peppers, roasted, peeled, seeded and diced
- 2 1/2 cups grated Monterey Jack cheese
- Vegetable oil for softening tortillas
- 18 6-inch corn tortillas
- =
Directions
1. Preheat oven to 350F. Bring saucepan of water to a boil. Add sweet potatoes. Cook 5 minutes, drain and set aside.
2. In large skillet, heat olive oil over medium-high heat. Add onions and garlic and cook, stirring often, until lightly browned, about 2 minutes. Add squash and zucchini and cook, stirring often, 30 seconds. Add cilantro, basil, ancho purée, papaya, poblanos, bell peppers and reserved sweet potatoes. Cook 30 seconds. Remove from heat. Add 1 cup cheese, season with salt and freshly ground pepper to taste and mix thoroughly. Set aside.
3. In medium skillet, pour in enough vegetable oil to come 1/4 inch up sides. Over medium heat, bring oil to just smoking. Using tongs, dip each tortilla in hot oil 5 seconds, then drain on paper towels. Transfer tortillas to work surface, being careful not to overlap them.
4. Divide vegetable mixture evenly among tortillas and roll up to form enchiladas. In baking dish, place enchiladas seam side down in snug rows. Sprinkle remaining cheese on top. Cover with foil. Bake in oven until cheese has melted, about 8 minutes.
5. Serve enchiladas topped with salsa and/or guacamole.