Enchilada Bake

In a heated skillet, add onion and garlic and sauté until tender (~1 min).

Add everything and allow the mixture to slow boil.

Reduce the heat to medium-low and cook for 15 mins. Continue to stir often. Remove from the stove top and allow the mixture to cool.

Once cool, pour the mixture into a blender and process until chunky and smooth in consistency. Leave aside.

In a steamer or large saucepan, wilt the baby spinach by leaving on a medium high heat (~1 min).

In a bowl, combine everything and leave aside.

In a heated pot, bring sweet potatoes, garlic, and bay leaf to a boil in water

until soft and tender and half the quantity of the liquid has evaporated (~10 mins).

Remove from stove and let cool. Discard the bay leaf.

In a blender, blend sweet potato mixture, seasonings, and 1 cup of unsweetened soy milk on low speed. Gradually increase to high speed until silky smooth in consistency (~2 mins).

Add more unsweetened soy milk gradually to make a thinner sauce or less quantity for a thicker sauce. The sauce will thicken once cooled or if heated.

In a high speed blender, pulse all ingredients until thick and smooth in consistency.

Add a bit of water for blending. Refrigerate for up to one week.

Preheat the oven to 350°F/180°C.

Wrap the tortillas in foil. Bake in hot oven for 5 mins / microwave for 1 min.

In a casserole dish, add spoonfuls of red enchilada sauce as the base.

In each tortilla place ¾ cup of the filling and roll. Arrange the tortillas side by each in the dish until the dish is full.

Cover with red enchilada sauce. Sprinkle queso sauce over each roll.

Cover with foil (optional) and bake until heated (~30 mins). Remove foil and bake for another 5 mins. Remove from oven.

Slice down the center middle length-wise and drizzle classic sour cream and hot sauce of your choice. Garnish with fresh coriander and adjust seasonings prior to serving.