Sweet Potato and Goat Cheese Enchilada Casserole

Name: Sweet Potato and Goat Cheese Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup onion, diced; 3 cloves garlic, minced; 1 tbsp. ground cumin; 1 bay leaf; 1 tbsp. whole coriander seed; 2 tsp. chili powder; 1 tbsp. salt; 3 tbsp. paprika; 1/4 cup rice flour; 3 cups tomato sauce; Filling; 3 cups sweet potatoes; 4 inch rounds; 3 tbsp. oil; 2 cups goat cheese; 1/2 cup green onions, sliced; 1/4 cup black olives, sliced; 1/4 cup green chilis, diced; 18 sm. corn tortillas; sour cream

Servings: persons

1 cup onion, diced
3 cloves garlic, minced
1 tbsp. ground cumin
1 bay leaf
1 tbsp. whole coriander seed
2 tsp. chili powder
1 tbsp. salt
3 tbsp. paprika
1/4 cup rice flour
3 cups tomato sauce
Filling
3 cups sweet potatoes
4 inch rounds
3 tbsp. oil
2 cups goat cheese
1/2 cup green onions, sliced
1/4 cup black olives, sliced
1/4 cup green chilis, diced
18 sm. corn tortillas
sour cream

1
Preheat the oven to 400 degrees.
2
Toss sweet potatoes in cumin, garlic and oil and bake on a cookie sheet about 30 minutes or until soft.
3
Sauce: On medium heat, saute the onions a few minutes until translucent, then add in the remaining spices and saute for a few more minutes.
4
Add the rice flour and tomato sauce and whisk thoroughly.
5
Turn heat down to low and cook for an additional 10 minutes, stirring frequently.
6
For the casserole: In an oiled casserole dish put down a layer of sauce follow by a layer of tortillas.
7
Next put down a layer of sweet potatoes, and then half of the cheese.
8
Repeat the last step and then put one more layer of sauce on top.
9
Finish with the olives, green onions, and any remaining goat cheese on top.
10
Cover with foil and bake at 350 degrees for and hour.
11
Allow to cool for before serving.
12
Garnish generously with sour cream.

1013

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup onion, diced, 3 cloves garlic, minced, 1 tbsp. ground cumin, 1 bay leaf, and more.

Yes, Sweet Potato and Goat Cheese Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!