Old El Paso® Enchilada Kit In this kit – 8 Corn Tortillas, Enchilada Sauce
1 large (400g) sweet potato, peeled and finely cubed 1 medium (100g) red onion, finely sliced 1 small (200g) zucchini, finely cubed 100g button mushrooms, sliced 2 large tomatoes, chopped 1/2 cup light sour cream 1/4 cup finely chopped coriander 1/2 cup grated tasty cheese
Heat a little oil in pan & cook sweet potato for 5 minutes. Add onion, zucchini, mushrooms & chopped tomatoes & cook for a further 5 minutes. Stir in half Enchilada Sauce & simmer for 2 minutes.
Warm Tortillas to separate. Open tortilla pouch, discard freshness sachet. Microwave tortillas in pouch on HIGH/1100 watts/100% power for 35 seconds* or remove from pouch, wrap in foil & heat in oven at 180°C for 10 minutes.
Combine sour cream & coriander. Dip or brush Tortillas in remaining Enchilada Sauce to completely cover each Tortilla. Spoon 2 tablespoons mixture onto one half of each Tortilla & fold over to create a half circle. Place in a lightly greased baking dish. Top with tasty cheese & bake at 180ºC for 7-10 minutes. Remove from oven & serve immediately with coriander sour cream.
TIP: Other vegetables such as pumpkin, capsicum and eggplant can also be used in this recipe.
