Yam Enchladas With Salsa Verde And Cilantro Cream

Name: Yam Enchladas With Salsa Verde And Cilantro Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large yam (about 1Kg. or the size of a football!); 2 tbsp. oil; 1 medium yellow onion, minced; 3 canned serano chili peppers, minced; 1/4 cup toasted pumpkin seeds; 1 tsp. dried Mexican or reg. oregano; 2 cups Jack Cheese, grated; 1 tsp. sea salt; 1 jar of salsa verde; 12 large tortillas; 1 cup plain yogurt; 2 tbsps. fresh lime juice; 1/2 tsp. sea salt; 1/4 cup cilantro

Servings: persons

1 large yam (about 1Kg. or the size of a football!)
2 tbsp. oil
1 medium yellow onion, minced
3 canned serano chili peppers, minced
1/4 cup toasted pumpkin seeds
1 tsp. dried Mexican or reg. oregano
2 cups Jack Cheese, grated
1 tsp. sea salt
1 jar of salsa verde
12 large tortillas
1 cup plain yogurt
2 tbsps. fresh lime juice
1/2 tsp. sea salt
1/4 cup cilantro

1
Preheat oven to 350 F. Peel the yam and chop coarsley.
2
Boil in plenty of water until tender. Drain and mash coarsley with a potato masher or fork. Set aside.
3
Peel and mince the onion. Saute in oil until translucent. Add chopped serrano peppers, mashed yam, sea salt, and oregano. Adjust saltiness if desired.
4
Let cool and add the grated cheese.
5
Traditionally, the tortillas are fryed briefly on both sides before filling and rolling. I omit this step and find it makes very little difference!
6
To assemble, spread 3/4 cup of salsa verde into the bottom of a 9X13 in. baking dish. Place about 1/2 cup of the yam filling along the center of each tortilla. Roll and place over the layer of salsa verde in the baking dish. Continue until all of the tortillas are filled and fit snuggly into the baking dish. Coat well with another cup or so of Salsa Verde and sprinkle with toasted pumpkin seeds.
7
Sprinkle with some additional grated cheese. Cover loosley with foil.
8
Bake for 25 min. until heated through.
9
Serve topped with Cilantro Yogurt Cream and a green salad.
10
To make the cilantro yogurt cream, combine the yogurt, fresh lime juice, salt and cilantro in a serving bowl. Refrigerate until ready to use.

369

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 1 large yam (about 1Kg. or the size of a football!), 2 tbsp. oil, 1 medium yellow onion, minced, 3 canned serano chili peppers, minced, and more.

Yes, Yam Enchladas With Salsa Verde And Cilantro Cream falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!