Vegetable Enchiladas

I’m pregnant again, and my appetite is all over the place. I just want cheesy carbs all the time, and that is not good for my digestive track. However, I am finding compromise in recipes like this one. 

I have a go-to enchilada recipe that I normally make, but last night I decided to step up the amount of vegetables I am using, and cut down on the amount of cheese. I still want to use cheese because that is a sure-fire way to get my son to eat vegetables. Here is a picture of the filling. I forgot to take a picture of the final product because I go from zero to hangry in 5 seconds.

  • 1 sweet potato, diced

  • 1 bag or box of box baby spinach, thawed

  • 1 can of artichokes, diced

  • 1 can of pinto beans

  • 1 (7 ounce) can chopped green chile peppers

  • 1 (1 ounce) package taco seasoning mix

  • 1/2 cup sour cream or Greek yogurt

  • 1 cup cottage cheese

  • 1 teaspoon salt

  • 1 pinch ground black pepper

  • 12  corn tortillas

  • 2 cups shredded cheddar cheese

  • 1 (10 ounce) can red enchilada sauce

To Make Vegetable Mixture: Heat oil in medium skillet over medium high heat. Add sweet potatoes and cook until soft,, about 15 minutes. Add remaining vegetables and taco seasoning and heat through.

To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F (175 degrees C).

To Assemble Enchiladas: Heat tortillas until soft. Pour some of the enchilada sauce over the bottom of the dish. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9×13 inch baking dish. Top with any remaining veggie and cheese mixture, enchilada sauce and remaining shredded cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

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