Cheesy Veggie Enchiladas
By Evann R. and Korinne M. from Faye Wright Elementary, Salem, Oregon.
Description
This main entree is layered with delicious cheese, corn tortillas with sweet & spicy enchilada sauce.
Nutrition Facts
Serving size: 1 each
| Calories | 311 |
| From Fat | 18.39% |
| From Saturated Fat | 9.77% |
| From Sugar | 8.0% |
| Sodium | 531.99mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Yam, cooked, biold & drained, or baked, w/o salt | 12 oz | 6 lb 4oz |
| Spinach, frozen | 12 oz | 6 lb 4 oz |
| Tomatoes, canned, diced in juice | 11 oz | 5 lbs 10 oz |
| Tortilla, corn 6" | 9 each | 75 each |
| Black Beans, canned | 13.5 oz | 7 lb .5 oz |
| Cheddar Cheese, reduced fat, shredded | 3 oz | 1 lb 9 oz |
| Mozzarella Cheese, part skim, shredded | 3 oz | 1 lb 9 oz |
| Cumin, ground | 1 1/2 TSP | 4 TBSP |
| Chili Powder | 3/8 TSP | 3 TSP |
Preparation
Bake yams at 350 degrees F for 45 minutes or until soft. Cool until able to handle. In blender comb ine canned tomatoes, yams, cumin, chili powder, and salt. Puree.
Set aside 1/2 cup of the grated cheddar for the top. Mix remaining cheddar with the parmesan.
In 8x8 baking dish, pour 1/2 cup sauce on bottom of pan. Lay in 4 tortillas. Sprinkle with half of the spinach and half of the cheese. Pour 1/2 of the sauce over the top and smooth.
Repeat this one time. Top with reserved cheddar cheese
Bake covered at 350 degrees F for 45 minutes. Remove covering for last 15 minutes.
***For 50 servings use larger ingredient amounts and Full Size Steam Pan.
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