I've made this 6 or 7 times, and I think I've got it down now. There's only two of us, so I halve the recipe, but keep the spice quantities the same. To keep things really easy, I drain and mash two 15-oz. cans of yams with 4 oz. whipped Greek yogurt/cream cheese. As suggested by others, I chop, saute and add one medium onion. With the spices, I add less than 1/8 tsp ground cinnamon (not too much!) and a tablespoon of finely chopped fresh cilantro (love it!). Fresh tortillas are soft enough that I don't have to fry or even heat them prior to rolling the enchiladas; that said, I do find flour tortillas less prone to cracking and splitting than the corn ones. I usually get about 9 enchiladas, which fit snugly into a prepared 7x11" casserole dish. Top with 10 oz. green enchilada sauce, 1/2 package of shredded cheese, and another tablespoon of chopped cilantro, bake as directed -- mmmmmm! Very filling, and leftovers seldom live to see the next sunset. What a great recipe!!!
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I've made this 6 or 7 times, and I think I've got it down now. There's only two of us, so I...