There's not a very exciting story behind this meal... just a lazy cold Sunday dinner that I put together from what I had in my fridge and pantry. I had some sweet potatoes that I needed to use up. And I was in the mood for enchiladas. So I combined the two for a spicy, sweet, comforting dinner. That's it.
Sweet Potato Chipotle Enchiladas
3 sweet potatoes, cut into approx. 1-inch pieces
salt and pepper
poultry fat skimmed from the top of cold homemade stock
1 can black beans
2 canned chipotle peppers in adobo sauce, chopped very fine + about 1.5 Tablespoons of the adobo sauce
2 teaspoons Mexican Oregano
2 teaspoons cumin
3 cloves garlic, minced
1/2 white onion, sliced thin
2 Tablespoons adobo sauce from canned chipotles
1 teaspoon cumin
1 teaspoon Mexican oregano
1 Tablespoon Tapatilo hot sauce
2 cups homemade chicken stock
salt and pepper to taste
12 corn tortillas
For the filling: Toss the sweet potatoes in olive oil, salt, pepper and chicken fat. Roast on 400ºF for about 30-40 minutes, until the edges brown and the potatoes are soft. Combine with other ingredients and set aside.
For the sauce: Cook the garlic and onions in a little bit of oil in a sauce pan until translucent and just beginning to brown. Add the adobo sauce and spices and cook a minute or so, add the stock and bring to a simmer. Let cook and reduce about 10-15 minutes.
To assemble: pour a little bit of the sauce in a 9x13 casserole dish, just enough to coat the bottom. Dip a corn tortilla in the sauce, put about 1/4 cup of the filling in the middle, roll it up and set it seam-side down in casserole dish. Repeat with the rest of the tortillas. Pour he remaining sauce over the rolls and bake at 375ºF for 30 minutes. Serve with Queso Fresco, Sour Cream and chopped fresh cilantro.