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- ½ cup peeled, diced sweet potatoes
- 2 tbsp olive oil
- 2 medium onions, diced
- 2 tbsp minced garlic
- 1 small yellow squash, diced
- 1 small zucchini, diced
- 2 tbsp chopped cilantro
- 1 tbsp chopped fresh basil
- 3 tbsp ancho chile purée
- 1 papaya, peeled, seeded and diced
- 4 poblano chiles, roasted, peeled and seeded
- 2 red bell peppers, roasted, peeled, seeded and diced
- 2 yellow bell peppers, roasted, peeled, seeded and diced
- 2½ cups grated monterey jack cheese
- vegetable oil for softening tortillas
- 18 x 6-inch corn tortillas
- Preheat oven to 350 °F.
- Bring saucepan of water to a boil.
- Add sweet potatoes.
- Cook 5 minutes, drain and set aside.
- In large skillet, heat olive oil over medium-high heat.
- Add onions and garlic and cook, stirring often, until lightly browned, about 2 minutes.
- Add squash and zucchini and cook, stirring often, 30 seconds.
- Add cilantro, basil, ancho purée, papaya, poblanos, bell peppers and reserved sweet potatoes.
- Cook 30 seconds. Remove from heat.
- Add 1 cup cheese, season with salt and freshly ground pepper to taste and mix thoroughly. Set aside.
- In medium skillet, pour in enough vegetable oil to come ¼ inch up sides.
- Over medium heat, bring oil to just smoking.
- Using tongs, dip each tortilla in hot oil 5 seconds, then drain on paper towels.
- Transfer tortillas to work surface, being careful not to overlap them.
- Divide vegetable mixture evenly among tortillas and roll up to form enchiladas.
- In baking dish, place enchiladas seam side down in snug rows.
- Sprinkle remaining cheese on top. Cover with foil.
- Bake in oven until cheese has melted, about 8 minutes.
- Serve enchiladas topped with salsa and/or guacamole.