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Enchiladas with roots

Course: 
Since peppers aren’t in season, I have been buying premade enchiladas sauce from the grocery store. You can use any roots you want to, just make sure you cut them into small cubes and don’t go overboard, at least at first. If you wanted to you could substitute chicken breast for the ground beef, just cut the chicken into chunks and than follow the same steps.
Ingredients: 

Sauce:

  • 1 can enchiladas sauce

Filling:

  • 1 tablespoon oil
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, diced
  • 1 teaspoon salt
  • 1 teaspoon chili powder1/2 teaspoon ground cumin1/2 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon dried oregano
  • 1 medium sweet potato cubed
  • 2 carrots cubed
  • 1 parsnips

The Rest:

  • 10 to 14 corn tortillas
  • 3 cups grated mild cheese, we like to use monetary jack but any cheese will do.
  • Cilantro, for garnish
Directions: 

For the filling:

Add oil to large sauce pan on medium heat. Add the onions and fry until golden grown. Add garlic and cook until fragrant. Add a little bit of water if necessary to keep onions and garlic from burning Once onions and garlic are brown add in ground beef and cook until brown. For best results you’re going to want to break up the beef into as small chunks as possible. With beef almost cooked all the way add in the root crops. Stir the mixture together and cook covered until roots are soft 10-15 minutes. Stir as needed, add a small amount of water if there is no liquid present from beef. Once vegetables are soft remove from heat and stir in pepper, oregano, chili powder and salt. Stir until meat and veggies are covered.

For the rest:
Preheat the oven to 350 degrees F.
Spread 1/2 of your sauce in the bottom of a 9- by 13-inch baking dish.
In a skillet over medium heat lightly heat the tortillas just until soft. Do not crisp.
Add meat and root mixture to soft tortilla, roll up and place in baking dish seem side down. The tortillas soften very quickly so I like to heat up one tortilla at a time, fill it, place it in the baking dish and than move on to the next one. You could try heating all your tortillas at once if you wanted to
Repeat with the rest of the tortillas and pour the remaining sauce over the top. If you have remaining filling you can add to the top of tortillas or save it for tacos later.
Top with grated cheese.
Bake the enchiladas for 20 minutes, or until brown. Sprinkle chopped cilantro over the top and serve.

Credit: 
Max