SPS Enchiladas

7:10 AM

(Sweet Potato Shrimp Enchiladas)

My husband and I had another tough weekend with sick kiddos.  Neither one of us got much sleep because both required us in the middle of the night.  We deserved a nice filling and delicious meal this evening.  I found this recipe in Bon Appétit, but I didn’t think it needed nearly as many ingredients as it called for.  Here’s a much simpler version of their Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips minus the parsnips.

What You Will Need:

8 oz shrimp, peeled, deveined, cooked and chopped
8 oz feta, crumbled
4-5 small sweet potatoes, diced
1 medium red onion, sliced

2 cups salsa
1 (4 oz) can chopped chiles, fire-roasted
½ cup sour cream
8 flour tortillas
5 T vegetable oil
½ tsp ground cumin
½ tsp dried oregano
½ tsp chili powder
1 tsp salt
Rimmed baking sheet
Parchment paper
Food processor
Large skillet
Large glass casserole
Paper towels

1)      Preheat oven to 400˚.  Line baking sheet with parchment paper.
2)      Toss potatoes, onions, 2 T oil, cumin, oregano, chili powder and salt in large bowl.  Cover baking sheet with potato mixture.  Roast for 35 minutes, tossing every 10 minutes.  Remove and cool.

3)      Blend chiles and salsa in food processor.  Heat in skillet over medium heat.  Add sour cream and heat for 2 minutes.  Remove and keep warm.

4)      Preheat oven to 375˚
5)      Reserve 1 cup of potato mixture.  Chop remaining potato mixture in food processor.  Mix with shrimp in large bowl.
6)      Heat tortillas in microwave.
7)      Spread ½ cup salsa mixture on bottom of casserole.
8)      Cover on tortilla with 2 T of feta, ¼ cup shrimp mixture, wrap and place in casserole.  Repeat with remaining tortillas.

9)      Cover tortillas with remaining 1 cup of reserved potato mixture.  Spoon salsa mixture over top.  Sprinkle with leftover feta.
10)   Heat in oven for 20 minutes.  Serve.

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