crispy sweet potato chipotle enchiladas

by Kristina Sloggett

in Dinner,Gluten Free,recipes,Vegan

chipotle sweet potato enchiladas

Do you ever go shopping with a list and completely disregard it? Yeah, me neither.

Oh, I get the list… and sometimes a bunch of other things magically appear in my cart. This happens at Target a lot – I’ll find myself standing in the middle of an aisle (of super awesome things) thinking, what did I come in here for??

It also happens at the grocery store…

These crispy sweet potato puffs were not on my list, but I needed them. I immediately thought of making my chipotle dipping sauce for them, then suddenly an entire dish was created around them. I love when that happens in my head.

Keeps me awake sometimes, seriously.

crispy sweet potato and chipotle enchiladas

dairy, soy and gluten free, vegan

makes four large enchiladas 

1 cup dry quinoa
1 cup tomato juice (or water, broth)
1/2 cup water
2 cups fresh corn (3-4 cobs)
1/3 package crispy sweet potato puffs (Alexis Foods)
chipotle tomato crema (recipe follows)
four large tortillas (I used brown rice) 

In medium sauce pan, combine tomato juice, water and (rinsed) quinoa. Bring to a boil, reduce to simmer and cover, cook for 10 minutes. (Check after 10 minutes, cooking time varies between 10-15 minutes for all liquid to be absorbed). When all liquid is absorbed, remove from heat and set aside with lid on.

Meanwhile, arrange potato puffs in a single layer on baking sheet, bake at 400 degrees for 20-25 minutes. While those bake, cut the corn off the corn cobs, and make the chipotle tomato crema.

Gather all prepared ingredients to assemble enchiladas – down the middle of each tortilla: first layer, quinoa. Add several sweet potato puffs next, then drizzle some chipotle tomato crema (1 tablespoon or so), add corn. Roll/fold sides and place in prepared baking dish. Repeat with remaining tortillas. Line up in baking dish and cover with crema – when serving you can spoon the extra crema over the enchilada. Bake at 325 for 25-30 minutes, until warmed through.

chipotle tomato crema

1/2 cup safflower oil*
3 tablespoons almond milk*
3 tomatoes, seeded and chopped
2-3 chipotle peppers (in adobo)

pinch salt

*(vegan) mayonnaise can be subbed for oil and milk

In high powered blender, combine oil and milk and blend on high until creamy. Add tomatoes, chipotle and salt as you continue to blend. Store in airtight container in refrigerator 3-4 days (if not using for enchiladas). Tomatoes make the consistency thinner than a normal ‘crema’.

Are you a sweet potato fan? How about an impulse buy fan?

 

{ 37 comments… read them below or add one }

1 lindsay September 20, 2012 at 3:47 am

when did they get poppers? Oh my heavens, youre brilliant. But you know that. James is gonna love this dish!

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2 spabettie September 20, 2012 at 12:39 pm

I think they’re new – and Mmm, SO good! :)

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3 Heather (Where's the Beach) September 20, 2012 at 5:29 am

MMMMM love love sweet potatoes. This dish looks insanely good. loving that crema sauce too. Anything with sweet potatoes AND chipotles has to be a winner.

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4 spabettie September 20, 2012 at 12:38 pm

yep, I figured this was a Heather recipe! ;)

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5 Laura @ Sprint 2 the Table September 20, 2012 at 5:58 am

Those sweet potato totsa are the best! I swear I’m coming to stalk your kitchen.

I once used their SP waffle fries as an alternative base for nachos. I bet the tots would rock too!

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6 spabettie September 20, 2012 at 12:38 pm

oooh, they are SO good. when I was assembling these enchiladas I kept dipping the tots in the chipotle sauce… Mmmm… ;) tot nachos happened here last weekend – SO good! ;)

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7 sandra September 20, 2012 at 7:09 am

will regular potatoes work, we can’t stand sweet LOL. great recipe

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8 Heather @ Better With Veggies September 20, 2012 at 9:43 am

What a great use of those tots, I love those! This looks sinfully delicious – I love that you added 3 chipotles to that sauce….mmmm!!

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9 spabettie September 20, 2012 at 12:35 pm

it’s spicy hot! :) the sweet from the potatoes and corn tones it down…

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10 jobo September 20, 2012 at 10:29 am

i loooooove sweet potatoes! you should be on chopped. you would kick butt at transforming ingredients!!!

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11 spabettie September 20, 2012 at 12:33 pm

I LOVE THAT SHOW. I can always come up with something fun with the ingredients they are given…

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12 Stephanie, The Recipe Renovator September 20, 2012 at 11:01 am

I love Alexia products too! Didn’t know they made these… oh boy, another of your recipes I need to try, darn you! :)

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13 spabettie September 20, 2012 at 12:33 pm

I think they might be a newer product, I just started seeing them. SO good!

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14 Chung-Ah | Damn Delicious September 20, 2012 at 12:58 pm

This is so incredibly creative! And you’ve also incorporated my favorite ingredient – quinoa – so I will most definitely be making this!

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15 spabettie September 28, 2012 at 6:25 pm

oh I am so happy you are going to try this – I’ve been thinking about it and cannot wait to make them again! :)

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16 courtney September 20, 2012 at 1:05 pm

wow, these look AWESOME…will def be making these when i get around to it. oddly enough, a few weeks ago i, too, bought those same sweet potato tots (how can you resist?!).

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17 spabettie September 28, 2012 at 6:25 pm

yep, they just kinda jump in your cart and you just cannot put them back! ;)

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18 Purely Twins September 20, 2012 at 6:44 pm

mmm my belly is getting hungry!

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19 spabettie September 28, 2012 at 6:22 pm

this is one of those recipes I cannot stop thinking about… looking forward to making it again!

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20 Shirley @ gfe September 20, 2012 at 7:39 pm

I’m both!! Have been known to go into the store WITH a list including one critical item and still come home with everything else (plus a few extras) but NOT the critical item! And more times than I’d like to admit. ;-)

Now as far as the sweet potato deliciousness, this creation looks hard to beat! :-)

xoxo,
Shirley

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21 spabettie September 28, 2012 at 6:21 pm

haaa, Shirley I know that – I went to the store today and had an item on my list, the most important item, and TOTALLY FORGOT it!! *sigh*

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22 Tommy September 21, 2012 at 9:50 am

YES PLEASE! how DO you come up with this stuff?

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23 spabettie September 28, 2012 at 6:09 pm

come on over, I will make for you!

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24 Krista September 21, 2012 at 11:08 am

Yes…and YES! I love everything about this recipe. The sweet, spicy, and creamy. Dang girl!

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25 spabettie September 28, 2012 at 6:07 pm

oooh, I know – this is one of those recipes I cannot stop thinking about – must. make. again!

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26 Lora @cakeduchess September 22, 2012 at 8:09 pm

I have go to get those potatoes and try this out-love the crema. Super flavors:)

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27 spabettie September 28, 2012 at 5:51 pm

make sure you make extra crema and cook a few more potatoes – when I was assembling the enchiladas I was dipping them and eating them… ;)

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28 Steve September 25, 2012 at 7:13 am

WE LOVE THESE, LOL! thanks for such an awesome reipe, we had these for dinner last night and I brought leftovers for lunch, all I can do is sit here at my desk and think about those! the chipolte sauce is so good I will be using that on everything, and the sweet potato is awesome in this too! thanks again bettie

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29 spabettie September 28, 2012 at 4:34 pm

you are so welcome, Steve! so happy to hear you love them!

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30 Paula Trapp September 27, 2012 at 10:14 am

we love this dish, thank you! I baked mine, yours looked baked too, did you leave that out of the recipe? the flavors are very good, and even the picky daughter loves them. spicy but real flavorfull still, looking forward to making again, this is going to regular roatation menu! thank you, Paula T

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31 spabettie September 28, 2012 at 3:10 pm

oh, Paula, thank you!! yes I forgot that part?? good eye, and good thinking… these would not be nearly as good without the baking… I am so happy everyone liked these and that they made it into regular rotation – cheers!

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32 Matilda October 9, 2012 at 6:14 pm

such a great idea, I love quinoa in enchiladas, and the chipotle and sweet potato is always a good combo!

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33 spabettie October 11, 2012 at 7:17 pm

thanks Matilda!

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34 Josh October 14, 2012 at 12:09 am

such a good pairings of flavor, my family ate all up. we are looking forward to another plate as well!

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35 spabettie October 15, 2012 at 5:54 pm

thanks, Josh – so happy you liked it! :)

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36 Nathalie November 19, 2012 at 10:55 pm

this is our new favorite dish, my youngest calls it dessert. I have requests for it almost weekly, I think LOL! thanks spabetty

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37 Kristina Sloggett November 20, 2012 at 9:22 am

thank you, Nathalie – I always love hearing this! enjoy!

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