Cheesy Veggie Enchiladas

By Evann R. and Korinne M. from Faye Wright Elementary, Salem, Oregon.


This main entree is layered with delicious cheese, corn tortillas with sweet & spicy enchilada sauce.  

Nutrition Facts

Serving size: 1 each

From Fat18.39%
From Saturated Fat9.77%
From Sugar8.0%


Ingredient 6 servings 50 servings
Yam, cooked, biold & drained, or baked, w/o salt12 oz6 lb 4oz
Spinach, frozen12 oz6 lb 4 oz
Tomatoes, canned, diced in juice11 oz5 lbs 10 oz
Tortilla, corn 6"9 each75 each
Black Beans, canned13.5 oz7 lb .5 oz
Cheddar Cheese, reduced fat, shredded3 oz1 lb 9 oz
Mozzarella Cheese, part skim, shredded3 oz1 lb 9 oz
Cumin, ground1 1/2 TSP4 TBSP
Chili Powder3/8 TSP3 TSP

  1. 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.

  2. Set aside 1/2 cup of the grated cheddar for the top. Mix remaining cheddar with the parmesan.

  3. 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.

  4. Repeat this one time. Top with reserved cheddar cheese

  5. 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.