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This yields about 8-10 enchiladas, so, about 2 per serving.
Not paleo due to:
This recipe has no customizations.
One package should be enough.
Any pre-packaged sliced mushrooms will work, or you can also slice your own mushroom of choice. Approx. 8 ounces.
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Peel and dice sweet potatoes. Cook in a saute pan and use veggie broth to cook instead of oil. Add about 1-2 t garlic powder while cooking. Add more broth as it evaporates.
Cook until soft then whip with a hand blender or smash up with a fork.
Chop and heat mushrooms until they release their liquids and most of it has evaporated. Then add 2T chilies (or more depending on your taste).
Heat tortillas on open flame if you have a gas stove or just heat them so they are flexible enough to roll.
Spread some sweet potatoes and mushrooms/chilies in each tortilla and roll.
Pour sauce over the top of rolled enchiladas and bake at 350° for 15 minutes.
This recipe has the following nutrient totals:
Protein 6.90 g
Carbohydrates 47.0 g
Iron 0.38 mg
Fiber 7.46 g
Calcium 18.8 mg
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