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Ingredients
US|METRIC
4 SERVINGS
- 5 cups sweet potatoes (peeled cubed)
- 2 Tbsp. olive oil (give or take, divided)
- 1/2 tsp. salt (each, and pepper)
- 2 cups chopped onion
- 1/2 cup salsa verde (plus more to serve)
- 1/2 cup cilantro leaves (chopped, plus more to make it pretty when serving)
- 10 oz. enchilada sauce (prepared, your choice)
- 14.5 oz. tomatoes (fire roasted salsa)
- 1 cup roasted tomatoes (slow, here's how I roast mine--they keep in the freezer)
- 14 corn tortillas (if purchased raw, cooked according to package directions)
- 3 cups shredded cheese (I've used Colby Jack and Mexican blend)
- sour cream
- salsa verde
- cilantro
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