Sweet Potato, Spinach & Hominy Enchiladas

I only cook meat about twice a week. I’m not a vegetarian by any means (some of you will recall my love of bacon), but, I’m just not a huge meat fan. Of course, I still want to serve my husband a hearty meal- one that doesn’t feel skimpy or leaves him hungry. Well, these enchiladas are just perfect! They are flavorful and filling and at the same time the spinach and sweet potato are very healthful. I served these tonight and they were a big hit! Try doubling the recipe and making them for a crowd...I don’t think anyone will miss the meat!

2 Tbl canola oil
1/2 large onion, chopped
1 medium sized sweet potato, peeled and shredded on a cheese grater
1 Tbl garlic, minced
1 Tbl cumin
2-3 handfuls of fresh baby spinach
1 c. yellow or white hominy
1/4 c. cream cheese
2 c. Monterey Jack cheese, divided
1 tsp salt
1/2 tsp pepper
1 15oz can enchilada sauce
6-8 flour tortillas (depending on how much filling you put into each one)

Preheat oven to 400F

Coat a 9X13” glass baking dish with nonstick spray.

Heat canola oil in a large non-stick skillet over medium heat. Add chopped onion and cook for 3 minutes. Add the shredded sweet potatoes, garlic and cumin. Cook for 5 minutes. Toss in fresh spinach and cook until wilted, 1-2 minutes. Add hominy and cream cheese and cook until cream cheese is melted, about 2 minutes. Add salt & pepper, give it a good stir. Add 1 c. Monterey Jack cheese. Stir to combine.

Spread 1 c. enchilada sauce on the bottom of the glass baking dish. Fill each tortilla with 1/3 c. filling, then roll. Place enchilada in dish, seam side down. Repeat with remaining tortillas. Top with remaining 1 c. enchilada sauce- pour it right down the middle of the enchiladas in a horizontal stripe. Following the same stripe, top with remaining 1 c. Monterey Jack cheese.

Bake until cheese melts and tortillas brown on the edges, 15-20 minutes. Let cool 5 minutes before serving. Serve with black beans and rice. A little guacamole & sour cream on top doesn’t hurt either!