1. 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. 2. 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. 3. Combine sour cream and coriander. 4. Dip or brush tortillas in remaining enchilada sauce to completely cover tortilla. 5. Spoon 2 tablespoons mixture onto one half of tortilla and fold over to create a half circle. 6. Place in a lightly greased baking dish. Top with tasty cheese and bake at 180°C for 7-10 minutes. 7. Remove from oven and serve immediately with coriander sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
