The vegetarian filling is both sweet and savory, while the topping adds texture and freshness.
Coat a 7-by-11-inch baking dish with cooking spray.
Place sweet potato and water in a medium microwave-safe bowl and cover with plastic wrap or a plate.
Antonis Achilleos
Microwave on High until tender when pierced with a fork, about 5 minutes.
Meanwhile, heat oil in a medium skillet over medium-high heat.
Add onion and cook, stirring often, until softened, about 3 minutes.
Add cumin and chili powder; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in 1/4 cup enchilada sauce.
Pour the remaining 1/2 cup enchilada sauce evenly over the enchiladas.
Broil until hot and bubbly, 2 to 3 minutes.
Combine queso fresco, pepitas and cilantro in a small bowl.
Sprinkle over the hot enchiladas.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
