YAM ENCHLADAS WITH SALSA VERDE AND CILANTRO CREAM

YAM ENCHLADAS WITH SALSA VERDE AND CILANTRO CREAM image

Yield 6 servings

Number Of Ingredients 14

1 large yam (about 1Kg. or the size of a football!)
2 tbsp. oil
1 medium yellow onion, minced
3 canned serano chili peppers, minced
1/4 cup toasted pumpkin seeds
1 tsp. dried Mexican or reg. oregano
2 cups Jack Cheese, grated
1 tsp. sea salt
1 jar of salsa verde
12 large tortillas
1 cup plain yogurt
2 tbsps. fresh lime juice
1/2 tsp. sea salt
1/4 cup cilantro

Steps:

Preheat oven to 350 F. Peel the yam and chop coarsley. Boil in plenty of water until tender. Drain and mash coarsley with a potato masher or fork. Set aside. Peel and mince the onion. Saute in oil until translucent. Add chopped serrano peppers, mashed yam, sea salt, and oregano. Adjust saltiness if desired. Let cool and add the grated cheese. Traditionally, the tortillas are fryed briefly on both sides before filling and rolling. I omit this step and find it makes very little difference! To assemble, spread 3/4 cup of salsa verde into the bottom of a 9X13 in. baking dish. Place about 1/2 cup of the yam filling along the center of each tortilla. Roll and place over the layer of salsa verde in the baking dish. Continue until all of the tortillas are filled and fit snuggly into the baking dish. Coat well with another cup or so of Salsa Verde and sprinkle with toasted pumpkin seeds. Sprinkle with some additional grated cheese. Cover loosley with foil. Bake for 25 min. until heated through. Serve topped with Cilantro Yogurt Cream and a green salad. To make the cilantro yogurt cream, combine the yogurt, fresh lime juice, salt and cilantro in a serving bowl. Refrigerate until ready to use.