Sweet Potato and Goat Cheese Enchilada Casserole

A tasty vegetarian twist on a classic Mexican dish


prep 0:30       total 1:30


6 to 8 servings




1 cup onion, diced
3 cloves garlic, minced
1 tbsp. ground cumin
1 bay leaf
1 tbsp. whole coriander seed
2 tsp. chili powder
1 tbsp. salt
3 tbsp. paprika
1/4 cup rice flour
3 cups tomato sauce
3 cups sweet potatoes or
4 inch rounds
3 tbsp. oil
2 cups goat cheese
1/2 cup green onions, sliced
1/4 cup black olives, sliced
1/4 cup green chilis, diced
18 sm. corn tortillas
sour cream


Preheat the oven to 400 degrees.
Toss sweet potatoes in cumin, garlic and oil and bake on a cookie sheet about 30 minutes or until soft.
Sauce: On medium heat, saute the onions a few minutes until translucent, then add in the remaining spices and saute for a few more minutes.
Add the rice flour and tomato sauce and whisk thoroughly. Turn heat down to low and cook for an additional 10 minutes, stirring frequently.
For the casserole: In an oiled casserole dish put down a layer of sauce follow by a layer of tortillas. Next put down a layer of sweet potatoes, and then half of the cheese.
Repeat the last step and then put one more layer of sauce on top.
Finish with the olives, green onions, and any remaining goat cheese on top.
Cover with foil and bake at 350 degrees for and hour.

Allow to cool for before serving.

Garnish generously with sour cream.

Author's Comments

This is a tweaked version of a recipe a friend gave me. I needed to make it edible for someone with a cow dairy intolerance, so I swapped the goat cheese in and it turned out wonderful!

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