I’ve hit a lull lately in the recipes I make. I seem to be falling into a routine, reusing the same recipes over and over. For those who don’t know, I’m a big fan of freezing my own meals. I use them all the time for lunches, and even occasionally for dinner. I LOVE it. I can be in the kitchen cooking for a day or a few evenings, then have lunches to last me months. But like I said, I’ve been having trouble lately finding something new. And healthy. Then I ran across a recipe for butternut squash enchiladas. They sounded good but I figured they’d be better kept for fall. And searched for sweet potato enchiladas instead. After several tweaks to make the recipe a little more figure-friendly, I think I’ve come up with a winner!
This looks like something straight out of an unhealthy Mexican restaurant, right? Well, it tastes more sinful than it is.