Serving size: Serves 4
Cuisine type: Mexican
Cooking time: Less than 30 minutes
Special options: Vegetarian
Course: Lunch, Main, Snacks

INGREDIENTS

520g packet Old El Paso Enchilada Kit
1 large (400g) sweet potato, peeled and finely cubed
1 medium (100g) red onion, finely sliced
1 small (210g) zucchini, finely cubed
100g button mushrooms, sliced
2 large tomatoes, chopped
½ cup light sour cream
¼ cup finely chopped coriander
½ cup grated tasty cheese

METHOD

Heat a little oil in pan and cook sweet potato for 5 minutes. Add onion, zucchini, mushrooms and 2 chopped tomatoes and cook for a further 5 minutes. Stir in half enchilada sauce and simmer for 2 minutes.

Open tortilla pack and discard freshness sachet. Microwave tortillas in pouch on high/850watt/100 percent power for 50 seconds* or remove from pouch, wrap in foil and heat in the oven at 180°C for 10 minutes.

Combine sour cream and coriander. Dip or brush tortillas in remaining enchilada sauce to completely cover tortilla. Spoon 2 tablespoons mixture onto one half of tortilla and fold over to create a half circle. Place in a lightly greased baking dish. Top with tasty cheese and bake at 180°C for 7-10 minutes. Remove from oven and serve immediately with coriander sour cream.

* Times may vary depending on microwave wattage. Decrease time for fewer tortillas.