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1
Preheat oven to 350 F. Bring saucepan of water to a boil.
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2
Add sweet potatoes.
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3
Cook 5 minutes, drain and set aside.
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4
In large skillet, heat olive oil over medium-high heat.
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5
Add onions and garlic and cook, stirring often, until lightly browned, about 2 minutes.
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6
Add squash and zucchini and cook, stirring often, 30 seconds.
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7
Add cilantro, basil, ancho puree, papaya, poblanos, bell peppers and reserved sweet potatoes.
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8
Cook 30 seconds.
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9
Remove from heat.
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10
Add 1 cup cheese, season with salt and freshly ground pepper to taste and mix thoroughly.
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11
Set aside.
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12
In medium skillet, pour in enough vegetable oil to come 14 inch up sides.
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13
Over medium heat, bring oil to just smoking.
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14
Using tongs, dip each tortilla in hot oil 5 seconds, then drain on paper towels.
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15
Transfer tortillas to work surface, being careful not to overlap them.
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16
Divide vegetable mixture evenly among tortillas and roll up to form enchiladas.
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17
In baking dish, place enchiladas seam side down in snug rows.
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18
Sprinkle remaining cheese on top.
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19
Cover with foil.
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20
Bake in oven until cheese has melted, about 8 minutes.
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21
Serve enchiladas topped with Avocado-Tomatillo Salsa
