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Sweet and Spicy Blue Corn Enchilada With Goat Cheese

blue_corn_enchiladaBy My Healing Kitchen
    Yield: 4 Servings 
    Prep: 15 mins
    Cook: 60 mins
    Ready In: 1 hr 15 mins
Rich, sweet and creamy, these unique enchiladas help arrest diabetes. Sweet potatoes rev up insulin sensitivity and boost carotenoids (deficiencies of which are associated with diabetes), while anthocyanins in blue corn lower your risk of diabetes and ease pain. Blue corn has a lower GI rating and higher protein content than white corn.
    1 large sweet potato
    1 jar salsa verde 16 oz.
    8 whole grain blue corn tortillas
    11 tablespoons soft goat cheese (chevre)
    1/2 medium tomato chopped, for garnish
    Preheat the oven to 375 degrees.
    Bake the sweet potato for 30–40 minutes or until tender.
    Coat the bottom of a medium glass casserole dish with a thin layer of salsa verde.
    Scrape the flesh of the sweet potato from the skin with a spoon and place in a bowl.
    Wrap each tortilla around 2–3 tablespoons sweet potato and 1 tablespoon goat cheese and place in the casserole.
    When all the enchiladas are placed in the dish, coat generously with the salsa verde. Top with the remaining 3 tablespoons of goat cheese.
    Bake for 15–20 minutes or until cheese is melted and tortillas are soft.
    Garnish with the tomatoes.
    Serve with a simple green salad or steamed vegetable.
    If you are buying salsa verde, make sure to check the sodium levels (that is what spiked the sodium in this recipe).
    You can also make your own easy salsa verde by roasting a few tomatillos, jalapenos, garlic cloves and an onion for 30–45 minutes or until soft. Blend until smooth with a handful of cilantro. Make a big batch of this and freeze it for wonderful winter "heat".
    Use grass-fed dairy to get the most benefit from this recipe.
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